EASY JAPCHAE (KOREAN STIR-FRIED NOODLES AND VEGETABLES)
Korean japchae, sweet potato starch noodles stir fried with vegetables, is a popular and delicious dish that pretty much everyone likes. I never saw someone who tasted it for the first time who didn't like it right away. That's a high compliment! This recipe is for a quick and easy version of...
Categories Main course
Time 38m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Combine your choice of meat, the soy sauce, brown (or white) sugar, and toasted sesame oil in a bowl. Mix well by hand until the sugar is well melted. Cover and let it sit for 5 minutes.
- Heat a skillet and cook the marinated meat, stirring with a wooden spoon for about 4 to 5 minutes until cooked thoroughly. Remove from the heat and set aside.
- Whisk the eggs and salt in a bowl, then strain into another bowl so it's totally smooth. Discard the stringy bits remaining in the strainer.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat and swirl it around to evenly coat the skillet. Wipe off the excess oil with a paper towel. Turn down the heat to low and add the egg mixture to the skillet. Lift and tilt the skillet around so that the egg spreads into a large circle that covers the bottom of the skillet. Let it cook for a minute until the bottom of the egg pancake is lightly cooked but not brown. Flip the egg pancake and remove from the heat. Let it cook by the heat remaining in the skillet for a few minutes.
- Transfer to a cutting board. Let the pancake cool for a few minutes, then slice it into thin strips. Cover the strips with plastic wrap to keep them from drying out.
- Combine the soy sauce, brown (or white) sugar, ground black pepper, and garlic in a bowl and mix well with a spoon until the sugar is dissolved. Cover and set aside.
- Drain the wood ear mushrooms and put them on your cutting board. Cut off the tough stems and discard them. Cut the caps into bite-size pieces and put them into the pot.
- Add the king oyster mushrooms, carrot, and onion to the pot. Add ¼ cup vegetable oil and ¼ cup water to the pot. Mix well everything in the pot with both hands so that all the vegetables and mushrooms are nicely coated with oil. This will not only prevent the ingredients from turning brown from the seasoning sauce, but will also keep them from burning when you cook. Spread the spinach over top in an even layer.
- Drain the noodles and cut them into 5- to 6-inch lengths with scissors. Place them on top of the spinach in the pot. Drizzle the seasoning sauce on top of the noodles.
- Cover and cook for 10 minutes over medium-high heat.
- Open the lid and stir and gently toss all the ingredients with a wooden spoon and tongs for 1 to 2 minutes, until all the liquid has evaporated and the noodles are nicely cooked and shiny. Add the cooked meat (if using), 1 tablespoon sesame oil, and 1 tablespoon sesame seeds. Gently toss the mixture so that all the ingredients are evenly distributed. Transfer to a large platter.
- Garnish with the egg paper strips (if using) and sprinkle with remaining 1 teaspoon sesame seeds, and serve. Leftovers can be refrigerated for up to 3 days. To reheat, stir-fry in a skillet with a few tablespoons water or vegetable oil.
KOREAN STIR-FRIED SWEET POTATO NOODLES RECIPE
The first time I tried the Korean Stir-Fried Glass Noodles a.k.a Japchae was when my manager brought the dish in for a potluck a few years ago. It was literally one of The Best things I've tried, made me go back for refills.
Provided by Natalya Drozhzhin
Categories Asian
Time 1h
Number Of Ingredients 11
Steps:
- Prepare the ingredients for the recipe.
- Prepare the ingredients for the sauce.
- Bring water to a boil, add a bit of oil. Add noodles and cook them for 5-6 minutes. Drain when cooked.
- Preheat skilled to high heat. Cook the pre-sliced beef until it's golden brown. Season beef with half portions of the following - soy sauce, sesame oil and brown sugar, while it's cooking.
- Place noodles in a large bowl, top them with cooked beef.
- Dice onion into long strips. Cut carrots into strips and chop green onion. Preheat an oiled skilled and toss in the carrots and onion.
- When the veggies soften up, add in the remaining half portions of the following - soy sauce, sesame oil and brown sugar. Add in pressed garlic, green onions and cook for a few minutes until it's softened.
- Add diced spinach into the mixture and turn off the heat imminently.
- Add all vegetables to the noodles and toss everything together.
- Serve while it's still warm. This dish also reheats well.
Nutrition Facts : Calories 489 kcal, Carbohydrate 47 g, Protein 18 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 696 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
JAPCHAE (SWEET POTATO STARCH NOODLES STIR FRIED WITH VEGETABLES)
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea's best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don't hesitate to answer japchae for the simple reason that pretty much everyone...
Categories Noodles
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.
- Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
- Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute. Let it cool and slice it into thin strips.
- Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
- Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil. Put it into a large mixing bowl.
- Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
- Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
- Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
- Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
- Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
- Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
- Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
- Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate to serve.
JAPCHAE (KOREAN SWEET POTATO NOODLES WITH EGG & VEGETABLES)
Recipe courtesy of Chef Sunny and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Soak the shiitake and wood ear mushrooms in cold water for 2 hours, and up to overnight. Soak the noodles in hot water for 30 minutes.
- Drain the shiitake and wood ear mushrooms. Squeeze the water from the shiitakes, and then thickly slice. Tear the wood ear mushrooms into pieces. Cut the king oyster mushrooms into 1/4-inch planks, and then 1/4-inch slices. Halve the onion, remove the root end, and slice with the grain. Cut the bell peppers into 1/4-inch slices. Grate the carrots on a mandoline using the 1/4-inch coarse-toothed blade. Cut the chives into 2-inch lengths. Keep all the vegetables in separate piles on a platter and place near the stove.
- Bring a large saucepan of water to a boil.
- Heat 3 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add the king oyster mushrooms, onions, and 1/2 teaspoon of the salt and cook, stirring with tongs, until softened, for 3 to 5 minutes. Remove from the pan to a large bowl or platter. Add 2 more tablespoons of the grapeseed oil to the pan, and then the yellow and orange peppers and 1/4 teaspoon of the salt. Cook, stirring, until softened, about 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the red peppers, carrots, and 1/4 teaspoon of the salt, and cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the shiitake and wood ear mushrooms and 1/4 teaspoon of the salt. Cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 3 more tablespoons of the grapeseed oil to the pan, and then the chives and 1/2 teaspoon of the salt. Cook, stirring, until limp, about 2 minutes. Remove from the pan to the bowl.
- Add the noodles to the boiling water and boil until they turn clear and soften, about 3 minutes. Drain.
- Heat 2 teaspoons of the grapeseed oil in a medium nonstick skillet over medium heat. Add the egg whites and tilt and swirl the pan so they cover the bottom in an even layer. Turn the heat to low and cook until the whites set, for 2 minutes. Flip and cook for 30 seconds on the other side. Remove to a cutting board. Add the remaining 2 teaspoons grapeseed oil to the pan and put over medium-high heat. Add the egg yolks and tilt and swirl the pan so they cover the bottom in an even layer. Cook until the yolks are set, for 2 minutes. Flip and cook for 1 minute on the other side. Remove to a cutting board. Fold each egg pancake into thirds and slice into very thin strips.
- Toss the hot noodles with tongs in a large mixing bowl with the sesame oil. Drizzle in the soy sauce and toss, coating the noodles well. Scatter in the garlic and mix well. Then add all the vegetables and mix with the tongs (or your hands if not too hot) to really get the vegetables and noodles integrated. Sprinkle in the scallions, honey, and sesame seeds and toss well. Transfer to a serving bowl and scatter the egg slices on top.
Nutrition Facts : Calories 627.5, Fat 38.7, SaturatedFat 5.1, Cholesterol 140.1, Sodium 1738.7, Carbohydrate 58.3, Fiber 4.5, Sugar 10.4, Protein 14.3
KOREAN SWEET POTATO NOODLES (JAPCHAE)
If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish.
Provided by A Day In the Kitchen
Categories World Cuisine Recipes Asian
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
- Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
- Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
- Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
- Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 33 g, Cholesterol 47.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 2.3 g, Sodium 909.6 mg, Sugar 8.5 g
More about "japchae korean sweet potato noodles with egg vegetables recipes"
JAPCHAE - KOREAN NOODLES | RECIPETIN EATS
From recipetineats.com
4.7/5 (15)Category Lunch, MainsCuisine KoreanCalories 504 per serving
EASY JAPCHAE (KOREAN GLASS NOODLE STIR FRY) – TAKES …
From takestwoeggs.com
JAPCHAE (KOREAN GLASS NOODLES WITH PORK AND VEGETABLES) RECIPE
From seriouseats.com
KOREAN SWEET POTATO NOODLES WITH SLICED PORK (JAPCHAE)
From budgetpantry.com
KOREAN VEGETABLE JAPCHAE (STIR FRY SWEET POTATO NOODLE)
From justasdelish.com
JAPCHAE (KOREAN STIR-FRIED GLASS NOODLES) | COOKERRU
From cookerru.com
SWEET POTATO GLASS NOODLES (BEST JAPCHAE RECIPE) - I'M HUNGRY …
From imhungryforthat.com
KOREAN SWEET POTATO NOODLES (JAPCHAE) - A DAY IN THE …
From adayinthekitchen.com
JAPCHAE (KOREAN SWEET POTATO NOODLES WITH MEAT AND …
From mission-food.com
JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - MY KOREAN …
From mykoreankitchen.com
VEGETARIAN JAPCHAE RECIPE (KOREAN SWEET POTATO GLASS …
From feedmephoebe.com
VEGETARIAN JAPCHAE (KOREAN SWEET POTATO NOODLES)
From mjandhungryman.com
JAPCHAE (KOREAN STIR-FRIED SWEET POTATO NOODLES)
From tarasmulticulturaltable.com
JAPCHAE RECIPE (KOREAN GLASS NOODLES W/ RIBEYE)
From hungryhuy.com
JAPCHAE (KOREAN STIR FRIED NOODLES) • JUST ONE COOKBOOK
From justonecookbook.com
KOREAN SWEET POTATO NOODLES PALEO JAPCHAE | I HEART UMAMI®
From iheartumami.com
BEST JAPCHAE (KOREAN GLASS NOODLES) - AUTHENTIC AND …
From kimchimari.com
KOREAN GLASS NOODLES WITH CHICKEN & VEGETABLES …
From cookincanuck.com
SWEET POTATO NOODLES (KOREAN JAPCHAE) - POSH JOURNAL
From poshjournal.com
JAPCHAE | RECIPE DAY 4/20 - FACEBOOK
From facebook.com
KOREAN JAPCHAE (MIXED VEGGIES WITH SWEET POTATO NOODLES) RECIPE
From littledayout.com
KOREAN BEEF JAPCHAE RECIPE - MSN
From msn.com
JAPCHAE (KOREAN STIR-FRY NOODLES) - JAJA BAKES
From jajabakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love