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
JAPCHAE (STIR-FRIED STARCH NOODLES WITH BEEF AND VEGETABLES)
Steps:
- Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
- Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
- In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
- Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
- Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
- Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
- Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
- Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
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.
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
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~!
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- Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
- Heat the 1 tablespoon vegetable oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
- Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.
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