SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES)
Japchae is a savory Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy. (They are also wheat-free, so they are a great option for those avoiding gluten.) The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavors like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for potlucks and picnics.
Provided by Kay Chun
Categories dinner, lunch, noodles, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.
- In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
- In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
- Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
- Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
- Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.
KOREAN JAPCHAE - A BEEF AND VEGETABLE GLASS NOODLE STIR-FRY
Make and share this Korean Japchae - a Beef and Vegetable Glass Noodle Stir-Fry recipe from Food.com.
Provided by PanNan
Categories Meat
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.
- Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.
- Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.
- In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.
- Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.
- Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!
Nutrition Facts : Calories 376.9, Fat 24.3, SaturatedFat 7.9, Cholesterol 51.5, Sodium 1175.2, Carbohydrate 22, Fiber 6, Sugar 9.9, Protein 20.6
JAPCHAE KOREAN NOODLE WITH VEGETABLE
My slightly sweet version of the vermicelli noodle loaded with veggies and meat (optional). Delicious as a main course with rice and kimchi or as a banchan (side dish) to complement nearly any Korean meal. I adapted it from Maangchi to suit my taste. *Please see directions for notes on ingredients*
Provided by Emily Han
Categories Korean
Time 1h10m
Yield 5 Cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Note: Noodles should be (2) 3" bundles of Dangmyun, Korean potato starch noodle. This is the only noodle that should be used for the dish, they are translucent gray color and are hard.
- 1. Boil a large pot of water and drop the dangmyun in for 3-4 minutes (Test before removing; noodle should be soft but still chewy).
- 2. Strain noodles, reserving hot water to be put back in pot. Rinse noodles with cold water and put in large bowl #1. Cut noodles with scissors so they are more manageable. Add mixture of 1T sesame oil, 1T soy sauce and 1T corn syrup. Mix well. (I always just use my hands. Messy, but the noodles are slippery and it coats them the best).
- 3. Return water in pot to a boil. Drop in entire bag of spinach, boil for one minute only. Remove, strain and squeeze out all water with hands. Place spinach in large bowl #2 along with 1/2T sesame oil and 1/2T soy sauce.
- 4. Meanwhile in a pan, heat olive oil (not sesame oil!) and stirfry veggies one at a time in the following order: carrot, onion, mushroom, then green onion. Be sure to cook just to crisp tender and don't let them burn. After each is done, put them in bowl #2 with the spinach. Stir after each addition.
- 5. If you choose to add meat (traditionally beef), you should slice it very thinly and stir fry it with a little soy sauce, sugar, and garlic to taste. Add it to bowl #2.
- 6. Pour noodles into bowl #2 with the veggies and mix.
- 7. Make a mixture of 4T soy sauce, 4T sugar, 2T sesame oil, and 2t pepper. Stir well, and pour immediately over the noodles. Mix well with your hand or tongs until all the noodles take on a uniform color.
- 8. Make sure to taste along the way, and make adjustments accordingly. Hope you enjoy~!
VEGETARIAN JAP CHAE (KOREAN GLASS NOODLE STIR-FRY)
A delicious vegetarian version of this popular Korean dish. Serves 2-3 as a main dish and 4-5 as a side dish. Jap chae, also spelled japchae or chapchae, is full of vegetables with vibrant colors, and is stir-fried with glass-looking noodles (dangmyeon), and seasoned with sesame oil, soy sauce, salt and pepper, and a touch of sugar. A favorite Asian comfort food. The packages of noodles usually have 3 bundles in them. You only need one bundle for this recipe. The trick to this recipe is to stir fry the vegetables separately to build the flavors. By frying them individually, the flavor and color of each vegetable is preserved without any cross blending of the other ingredients. Enjoy! Adapted from Alice of Savory Sweet Life, as posted at Herbovoracious by Michael Natkin. In Korean cuisine, glass noodles are usually made from sweet potato starch, in Japan potato starch, in Vietnam mung bean starch.
Provided by Sharon123
Categories One Dish Meal
Time 35m
Yield 2-3 as a main dish
Number Of Ingredients 16
Steps:
- Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
- Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
- Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
- Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
- Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
- Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
- Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
- Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
- Sprinkle toasted sesame seeds on top.
- Serve warm or cold. Enjoy!.
Nutrition Facts : Calories 1309, Fat 43, SaturatedFat 6.4, Sodium 2143.2, Carbohydrate 215.7, Fiber 11.1, Sugar 21.2, Protein 21.9
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- Mix the beef together with 1 clove of the garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 1 tablespoon soy sauce, and 1 teaspoon of sesame oil.
- Prepare the vegetables, and set aside. Cook the noodles for 7 minutes in a large pot of boiling water. Strain and cut with scissors so that they’re a little shorter. Add 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 2 teaspoons sugar to the noodles. Toss thoroughly.
- Heat up a skillet over medium high heat. Stir-fry the onion and carrot with 1 tablespoon of vegetable oil until tender, but still a little crunchy. Transfer to a large mixing bowl. Add another tablespoon of oil to the pan, and add the mushrooms. Cook until caramelized, and transfer to the mixing bowl along with the onion and carrot. Add another tablespoon of oil to the pan, and cook the red peppers until tender. Add in the spinach, scallions, and the remaining garlic. Cook the entire mixture until the scallions and spinach are wilted. Transfer to the mixing bowl with the other vegetables.
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5/5 (194)Total Time 55 minsCategory Appetizer, Side DishesCalories 300 per serving
- Place the beef strips into a medium bowl. Add the "beef marinade" and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you're working on other ingredients.
- Get the rest of the ingredients ready per below.- Prepare the vegetables as instructed in the “main ingredients” section.- Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 20 mins).- Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the "spinach seasoning" and mix them gently and evenly. Put it into a large mixing bowl where we will be adding the rest of prepared ingredients in later.- Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 6 to 7 mins. Drain the water. Rinse in cold water to cool down and let the water drain for 1 to 2 mins.Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length i
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- Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
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