AI-generated imageSpicy Korean Seafood Japchae with Squid and Shrimp (2 Servings)
A spicy variation of Korean japchae: sweet potato noodles stir-fried in chili-infused oil with squid, shrimp and vegetables.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak the sweet potato noodles in warm water for about 30–40 minutes until pliable, then drain.
- 02
Clean and cut the squid and shrimp. Slice onion, carrot, mushrooms and scallion. Keep raw seafood cutting utensils separate from vegetables.
- 03
Mix soy sauce, sugar, garlic and 1 tbsp sesame oil into a sauce.
- 04
Warm 1 tbsp neutral oil, 1 tbsp sesame oil and 1/2 tbsp chili flakes over medium-low heat. Once the oil turns red, briefly remove from heat so the chili does not burn.
- 05
Return the pan to medium heat. Stir-fry drained noodles with about 1½ tbsp sauce for 3–4 minutes until tender, then transfer to a plate.
- 06
Sauté onion, carrot and mushrooms in the same pan. Add squid, shrimp and remaining sauce; cook until the shrimp are opaque and the squid is fully cooked.
- 07
Return scallion and noodles to the pan and toss until heated through. Make sure all seafood is thoroughly cooked.
Before you cook
Thaw seafood in the refrigerator, keep raw-seafood utensils separate, and cook seafood thoroughly (seafood safety guidance: 63°C/145°F). Refrigerate within 2 hours. Check shrimp, squid, soy and sesame allergens.
Allergens: 갑각류(새우) / Crustacean shellfish (shrimp) / えび, 연체류(오징어) / Mollusks (squid) / いか, 대두·밀(간장 제품 표시 확인) / Soy and wheat (check soy sauce label) / 大豆・小麦（しょうゆ表示）, 참깨(참기름) / Sesame (sesame oil) / ごま（ごま油）
Image & source credits
AI-generated image.
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