Instant Pot Japchae Recipes
INSTANT POT JAPCHAE
A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce-and this version only takes about 20 minutes.
Provided by Nancy Cho
Yield Serves 4 as a side dish, or 2 as a main
Number Of Ingredients 12
Steps:
- If dangmyeon noodles are long, carefully cut the noodles with scissors to fit the diameter of the inner pot. Lay the noodles in a criss-cross pattern to prevent clumping.
- Lay the carrots, onions, and mushrooms on top of the noodles.
- In a small bowl, whisk sugar, soy sauce, vegetable oil, and ¾ cup of water until well-combined. Drizzle the liquid mixture over the vegetables and noodles.
- Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 3 minutes. When the cooking is complete, quick-release pressure manually and press Cancel. Unlock and carefully remove the lid.
- Select Sauté on Low. Add ¼ cup water, baby spinach, scallion, sesame oil, and black pepper. Mix thoroughly with the noodles. If the noodles are clumped together, add water, 1 tablespoon at a time, to loosen it up. Keep sautéing ingredients together until the baby spinach has wilted and water is absorbed, about 2 to 3 minutes. Press Cancel.
- Transfer japchae to a bowl. Garnish with roasted sesame seeds and serve.
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