Chef SpiceGal 🌶

Tomorrow is a new day✨🧑‍🍳
& today is definitely a gift

Japche my way:

* Sweet Potato Noodles
* 10-12 Dried Shiitake Mushrooms
* 2 Carrots
* 3-4 Bok Choy
* 1-2 Red Chilis
* 1 Bunch Green Onion
* Tofu (I’m using the sriracha baked tofu from TJs)
* Garlic (2-3 cloves)

Sauce

* Soy Sauce (1/4 cup)
* Sesame Oil (3-4 tbsp)
* Maple Syrup (2-3 tbsp)
* Rice Vinegar (2 tbsp)
* Gochugaru (Korean red pepper flakes)
* Sesame seeds

How To:

* Rehydrate your shiitake mushrooms (can take 1-2 hours) or you can use fresh.

* Boil sweet potato noodles per package instructions & let them cool

* Prep your veg by slicing it as you see in the video (thin, long).

* Sauté your veggies & garlic in some sesame oil & season with salt or bouillon powder for extra umami. 5 minutes, not too much so they maintain their texture & bite.

* Sauté your tofu lightly, if unseasoned, make sure you use firm & marinate with some sriracha before sautéing.

* For the sauce, combine all the ingredients, give it a light whisk, adjust per your taste & preference.

* Mix everything together in a bowl along with your noodles.

* Using hands to mix so everything coats well is my recommended way to go, but you do you.

ENJOYYYYYY 🫶🫶🤝🤝

#japchae #comfortmeals #layoffs #cookandcope