Gochujang Chickpea and Sweet Potato Japchae with Perilla Seed Dressing is a delightful fusion dish that brings together the vibrant flavors of Korean cuisine with a modern twist. Japchae, a traditional Korean dish made with sweet potato noodles, offers a chewy texture that perfectly complements the creamy chickpeas and roasted sweet potatoes. The addition of gochujang, a spicy-sweet Korean chili paste, introduces a bold and savory depth to the dish. Finished with a nutty and aromatic perilla seed dressing, this dish is both nutritious and full of flavor. Loved for its balance of sweet, spicy, and savory notes, this dish is not only delicious but also visually appealing with its colorful array of ingredients. Ideal for those seeking a plant-based, halal option with a taste of Korea.
Gochujang Chickpea and Sweet Potato Japchae with Perilla Seed Dressing
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Garlic – 3 Cloves
- Sweet Potato – 2 Cups
- Chickpeas – 1.5 Cups
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Perilla Seed – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Spinach – 2 Cups
- Sweet Potato Noodles – 200 Grams
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
1.5 Grams
Saturated Fat
800 Mg
Sodium
50 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
6 Grams
Sugars
10 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C. Peel and cube the sweet potatoes. Toss with a little sesame oil and roast for 20 minutes until tender.
Step 2
While the sweet potatoes roast, boil the sweet potato noodles according to package instructions. Drain and set aside.
Step 3
Rinse and drain the chickpeas.
Step 4
In a large pan, heat sesame oil. Sauté chopped onion and minced garlic until fragrant. Add the chickpeas and sauté for another 5 minutes.
Step 5
Add gochujang, soy sauce, and a splash of water to the pan. Stir to coat the chickpeas and onions evenly.
Step 6
Add the roasted sweet potatoes and spinach to the pan. Cook until the spinach wilts slightly.
Step 7
Toss the cooked noodles into the pan with the chickpea mixture. Mix well and adjust seasoning if necessary.
Step 8
For the dressing, grind the perilla seeds and mix with a bit of soy sauce and sesame oil. Drizzle over the japchae before serving.
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