Get your plant-based Korean Japchae as you watch your favorite K-Drama on Netflix!
Here’s a healthy plant-based Japchae recipe with our WTH Shredded Meat! 😋
🌱 Our WTH Shredded Meat showcases a Filipino style pulled ‘pork’ made with jackfruit. It is inspired by herbs and spices of a Cebu-style lechon.
Plant-Based Korean Japchae
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
- Yield3-4 servings
- 150g WTH Shredded Meat
- 250g Potato Starch Noodles
- 1 small can Shitake Mushroom
- 1 Red Bell Pepper
- ½ Carrot
- Spinach (substitute with Kangkong for a more budget friendly option)
- ½ White Onion
- 1 Garlic
- 5 tablespoon Brown Sugar
- 8 tablespoons Soy Sauce
- 8 tablespoon Sesame Oil
- 2 tablespoon Sesame Seeds
Cut your bell pepper, carrot and onion thinly julienned. Stir fry all of them separately. Set aside.
Heat some water. Once boiling, toss in your spinach or kangkong for 1 minute. Give it a cold rinse. Squeeze out water then season with soy sauce, sesame oil, salt, pepper and sesame seeds. Set aside.
Finely chop your garlic. Thinly slice your shitake mushroom. In a pan with some oil, saute garlic. Add in your mushroom. Once slightly browned, add in your shredded meat. Let cook for about a minute. Set aside.
Heat some water. Once boiling, toss in your potato starch noodles. Once noodles are cooked, drain water and rinse the noodles. Set aside in a bowl.
Mix your noodle sauce. – soy sauce, sesame oil, sugar, sesame seeds.
Toss in sauce in the bowl containing the noodles. Mix well.
Add in vegetables and mushroom & Shredded Meat.
Mix well. Garnish with more sesame seeds.
Serve and Enjoy!