Bokman Mushroom Japchae
Bokman, tucked away in Stokes Croft, brings bold Korean flavours to Bristol with a menu that’s both authentic and inventive. Their cosy restaurant blends tradition with modern flair, making it a favourite for anyone looking for comforting yet adventurous dishes.
Head Chef Sam Manyweathers joined us in the HUSK kitchen to cook Mushroom Japchae, a much-loved Korean noodle dish. Made with Dangmyeon (sweet potato noodles), a mix of mushrooms, spinach, and a savoury soy-based sauce, it’s a simple yet flavourful recipe that shows how everyday ingredients can come together beautifully
Serves 2
Prep time 10 mins
Cook time 15 mins
1x Red Pepper
300g Mixed Mushrooms (Chestnut, Shiitake, and Shimeji are all great to have in the mix)
200g Dangmyeon Noodles
100g Spinach
40g Cloud Ear Fungus, soaked
30g Enoki Mushroom
Pinch Sesame Seeds
60g Soy Sauce
40g Corn or Rice Syrup
30g Mirin
10g Sugar
Good pinch Ground Black Pepper
Cook your Dangmyeon noodles in plenty of boiling water, according to the instructions on the packet. Once the noodles are cooked with a good amount of bite left, strain and refresh in cold water. Leave to drain again.
While the noodles are cooking, combine the soy sauce, corn syrup (rice syrup, if using), mirin, sugar, ground pepper for your sauce.
Slice your pepper into matchsticks and your mushrooms into bite size pieces.
Get a large frying pan on a medium high heat with a little vegetable oil, and stir fry your mix mushrooms and red pepper until tender with just a little colour. When cooked, remove from the pan and put on a plate to add back in later.
Get your pan back on a high heat with a little more vegetable oil. Once it’s back up to temperature, add your cooked noodles and briefly stir-fry, making sure to keep the pan moving so that they don’t stick. Add in your sautéed mushrooms, peppers, enoki mushrooms, cloud ear fungus, and stir fry for another minute, before adding the spinach and continuing to stir fry until it’s fully wilted.
Make sure your pan is nice and hot before adding your sauce, you want it to sizzle. Keep stir frying until everything is nicely glazed with the sauce, and serve into bowls with a sprinkle of sesame seeds on top.
Over the coming months we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.
