VEGETARIAN JAPCHAE (KOREAN GLASS NOODLES)
Japchae is a Korean dish made from dangmyeon noodles (sweet potato starch noodles) which are also known as "glass noodles" for their translucent appearance. The recipe below is a vegetarian (vegan actually) version of the recipe in Maangchi's Big Book of Korean Cooking. I've not only omitted the meat, but also the wood-ear mushrooms, because Maangchi listed them as optional. Know that you can adapt this recipe in countless ways: with meat or without, with mushrooms or without, with any number of vegetables you like. The only hard-to-find ingredient here is the dangmyeon. I found a very reasonably priced large bag at the Asian market in Albany, and I would imagine most Asian grocery stores would carrying them. You can also order online: Dangmyeon (Sweet Potato Starch) Noodles. I have Carrots: I like to use my mandoline for this, but a knife works just as well. Mushrooms: A mix of mushrooms is nice: shiitake, oyster, maitake, enoki, crimini.
Provided by Aexandra Stafford
Categories Dinner
Time 50m
Number Of Ingredients 15
Steps:
- Place the noodles in a large bowl (I use a large pot) and cover with cold water. You may need to weigh the noodles down with a lid. Let stand for 40 minutes.
- In a small bowl, stir together the brown sugar, soy sauce, garlic, and pepper.
- In a large, wide heavy pot or sauté pan (I use my 5-qt Le Creuset braiser for this), combine the mushrooms, onion, carrot, and scallions. Season with a good pinch of kosher salt. Add the olive oil and 1/4 cup water, and toss with your hands to combine. Pile the spinach on top.
- Drain the noodles and, using scissors, cut them into 5- to 6-inch lengths. Place the noodles over the spinach. Give the sauce a stir and drizzle evenly over top.
- Cover the pan and set it on the stovetop. Turn heat to medium-high and cook for 10 minutes. Uncover and give everything a stir.
- Add the sesame seeds and sesame oil and stir to combine. Serve immediately with hot sauce on the side if you wish.
VEGAN JAPCHAE
This Vegan Japchae (잡채) recipe is a delicious gluten free and vegetable packed dish ready in under 30 minutes!
Provided by Lisa Kitahara
Categories Entree
Time 25m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook sweet potato noodles following the directions on the package. Once cooked, drain and rinse with cold water to stop the cooking process. Add 1 tsp of sesame oil to coat the noodles, and then use scissors to cut the noodles (around 3-4 times). In the same pot, add in the spinach and blanch for 30 seconds. Rinse with cold water and squeeze the excess liquid out using a towel. Chop the bundled up spinach in half.
- Slice all the vegetables into match stick sized pieces. They should all be relatively the same size. Cut the tofu into thin rectangles.
- Put all the sauce ingredients into a small bowl and stir.
- In a large wok, over medium high heat fry the smoked tofu with a little bit of sesame oil just until lightly browned on each side. Transfer into another bowl and set aside.
- In the same wok, fry onions and garlic for 1 minute. Then add in the shiitake mushrooms and carrot and fry for another minute. Add in the zucchini and scallions and fry for one more minute. Slightly turn down the heat and add in the noodles, spinach tofu and sauce. Toss and cook until all the sauce is all soaked up.
- Serve and garnish with toasted sesame seeds.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 484, Fat 11g, Carbohydrate 22g, Protein 16g
KOREAN CHAP CHAE (VEGETARIAN)
Make and share this Korean Chap Chae (Vegetarian) recipe from Food.com.
Provided by AmandaInOz
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak Chinese mushrooms in 1 cup hot water for 20 minutes.
- When they have softened, cut off the hard stems and slice the caps fine.
- Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible.
- Peel carrot, cut into 3 sections and then into fine julienne strips.
- Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.
- Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips.
- Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
- Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
- Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds.
- Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
- Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
- Season to taste.
Nutrition Facts : Calories 237.6, Fat 17.3, SaturatedFat 2.3, Sodium 590.3, Carbohydrate 19.6, Fiber 2.3, Sugar 3.1, Protein 2.9
VEGETARIAN KOREAN NOODLES (JAPCHAE)
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.
- For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.
- Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften. Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale. Add the sauce and toss to coat. Top with sesame seeds if desired.
CHAP CHEE NOODLES
A Korean-style noodle dish made with meat and vegetables.
Provided by Chris J
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
- Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 26.8 g, Cholesterol 23.1 mg, Fat 12.5 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 1024.5 mg, Sugar 5 g
CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES)
Make and share this Chop Chae (Korean Mixed Vegetables With Beef and Noodles) recipe from Food.com.
Provided by Topher
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
- Cook noodles in boiling water for 10 minutes.
- Drain and rinse in cold water, then cut into 4-5" length.
- Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
- Add half of mixture to sirloin in another bowl; mix and set aside.
- Reserve other half of sauce.
- Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
- Add spinach and saute for 1 additional minute.
- Add mushrooms and noodles and remove from heat.
- Mix well and put in serving bowl; set aside.
- Heat remaining canola oil in skillet, add sirloin and cook until done.
- Add to vegetables and noodles.
- Add reserved sauce and mix well.
- Serve.
Nutrition Facts : Calories 266, Fat 12.2, SaturatedFat 1.5, Sodium 199.5, Carbohydrate 38.2, Fiber 3.2, Sugar 5, Protein 2.8
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.
More about "korean chap chae vegetarian food"
JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - MY KOREAN KITCHEN
From mykoreankitchen.com
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
- Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter color to darker color (to minimize the color transfer and avoid washing up in between) and will be using only one non-stick pan/skillet.Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.- Beat the egg white with a fork. Add some cooking oil (1 tsp) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it t
- Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
RECIPE: CHAP CHAE (KOREAN NOODLES WITH VEGETABLES)
From thekitchn.com
Estimated Reading Time 2 mins
JAPCHAE (SWEET POTATO STARCH NOODLES STIR FRIED WITH …
From maangchi.com
JAPCHAE (STIR-FRIED GLASS NOODLES) RECIPE - KOREAN BAPSANG
From koreanbapsang.com
JAPCHAE (KOREAN STIR FRIED NOODLES) • JUST ONE COOKBOOK
From justonecookbook.com
KOREAN STIR-FRIED NOODLES RECIPE (JAP CHAE OR CHAP …
From thespruceeats.com
HOW TO MAKE JAPCHAE 잡채! (KOREAN NOODLES W/ …
From youtube.com
THE BEST KOREAN DISHES FOR VEGETARIANS - CULTURE TRIP
From theculturetrip.com
EASY JAPCHAE (KOREAN STIR-FRIED NOODLES AND VEGETABLES)
From maangchi.com
NYONYA / PERANAKAN CHAP CHYE (BRAISED VEGETABLE STEW) - WHAT …
From whattocooktoday.com
EASY JAPCHAE RECIPE (KOREAN GLASS NOODLES) | BEYOND KIMCHEE
From beyondkimchee.com
TRADER JOE’S KOREAN GLASS NOODLES & VEGETABLE STIR FRY “JAPCHAE”
From traderjoesrants.com
JAPCHAE (KOREAN SWEET POTATO NOODLES) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
JAPCHAE RECIPE - BBC FOOD
From bbc.co.uk
VEGETARIAN KOREAN JAPCHAE NOODLE RECIPE - STEAMY KITCHEN …
From steamykitchen.com
VEGAN JAPCHAE (KOREAN GLASS NOODLE STIR-FRY) - BIANCA ZAPATKA
From biancazapatka.com
JAPCHAE RECIPE VEGAN (KOREAN GLASS NOODLES MADE SIMPLE)
From agiletestkitchen.com
BEST JAPCHAE (KOREAN GLASS NOODLES) - AUTHENTIC AND AMAZING
From kimchimari.com
20 EASY KOREAN VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
14 TASTY VEGETARIAN KOREAN RECIPES - FOOD AND DRINK DESTINATIONS
From fooddrinkdestinations.com
JAPCHAE (GLUTEN-FREE KOREAN GLASS NOODLES) | FRESHNESS
From freshnessgf.com
JAPCHAE (KOREAN GLASS NOODLES) - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
CHAP CHAE NOODLE FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
KOREAN FOOD: CHAP CHAE (NOODLES) • HIP FOODIE MOM
From hipfoodiemom.com
KOREAN CHAP CHAE (VEGETARIAN) RECIPE | YUMMLY | RECIPE
From pinterest.com
JAPCHAE RECIPE | KOREAN GLASS NOODLES STIR FRY RECIPE - YUMMY …
From yummytummyaarthi.com
KOREAN STYLE NOODLES WITH VEGETABLES CHAP CHAE FOOD
From topnaturalrecipes.com
EASY JAPCHAE (KOREAN GLASS NOODLES STIR FRY)
From pupswithchopsticks.com
JAPCHAE: KOREAN GLASS NOODLE STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
EASY CHAP CHYE 杂菜 [RECIPE] - THOKOHMAKAN
From thokohmakan.com
EASY JAPCHAE, KOREAN STIR-FRIED NOODLES AND VEGETABLES (잡채)
From youtube.com
JAPCHAE (EASY AND AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
KOREAN CHAP CHAE VEGETARIAN RECIPES
From tfrecipes.com
DEEP SOUTH DISH: CHAP CHAE - KOREAN MIXED VEGETABLES WITH BEEF …
From deepsouthdish.com
KOREAN NOODLES WITH BEEF AND VEGETABLES (CHAP CHAE)
From saveur.com
VEGETARIAN JAPCHAE RECIPE (KOREAN SWEET POTATO GLASS NOODLES)
From feedmephoebe.com
KOREAN CHAP CHAE (VEGETARIAN) RECIPE - FOOD.COM
From pinterest.com
EASY JAPCHAE - KOREAN GLASS NOODLES | PICKLED PLUM
From pickledplum.com
BEST CHUKA RYORI (JAPANESE-CHINESE FOOD RECIPES) TO MAKE AT …
From justonecookbook.com
JAP CHAE, STIR-FRIED GLASS NOODLES (WITH VEGETARIAN OPTION)
From crazykoreancooking.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