A Korean recipe to spruce up your dinner

Korean food is inherently powered with nutritious vegetables and protein making it a wholesome meal to incorporate. Try out one of such healthy and nutritious meal of Korean Veggie Japchae, a delight for all, recommended by Neha Deepak Shah, chef Stahl.

Heat 2tsp oil in a cast-iron kadhai. You can use the Stahl Blacksmith kadhai for this. Add 1 small, chopped onion, 2 stalks of chopped spring onion, 4-5 cloves of chopped garlic, 1 tsp grated ginger and 2 chopped chillies (or as per your spice tolerance) first.

Now add chopped vegetables like carrots, baby corn, spinach, mushrooms, celery and sauté them on a high flame. Add 1 tbsp sesame oil, 2tbsp soy sauce and salt to taste, giving the vegetables a good stir.

Add 100 gm sweet potato or mung beans glass noodles along with 150 gm of diced tofu. Finish off with a pinch of sugar to balance the flavours. Mix well, garnish with toasted sesame seeds and serve fresh!

Chef Neha’s special tips:

For cooking the sweet potato noodles, first, soak them and then just cook in hot water for 2 to 3 minutes. Always cut the noodles as these are very long Cook Japchae on high flame to get a good flavour. Do not use tomatoes in cast iron as it reacts as iron reacts with the acid in tomatoes. Do not overcook the veggies as a slight bite is always better.