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 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 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.
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 GLASS NOODLES)
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures. Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.
Provided by Samin Nosrat
Categories noodles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Line three baking sheets with parchment paper. Set aside.
- Cut the beef into 1/2-inch strips. Place in a medium bowl, and add sugar, soy sauce, toasted sesame oil, smashed garlic, ginger and black pepper. Toss well to combine. Set aside for 30 minutes.
- If making pickled lotus root, slice roots into 1/8-inch-thick discs, and place in a medium bowl filled with cold water. Set aside. Place a colander in the sink. Bring 4 quarts of water to a boil in a medium sauce pot. Blanch lotus-root slices for 1 minute, then drain.
- In a medium saucepan, combine 1 cup water, 6 tablespoons soy sauce, 3 tablespoons rice vinegar and 3 tablespoons sugar. Set over medium heat, and bring to a boil, stirring occasionally to ensure sugar dissolves. Cool to room temperature, then pour over cooled lotus root. Set aside.
- Place noodles in a large bowl. Cover with warm tap water, and set aside to soak for 30 minutes.
- Fill a medium pot with 3 quarts water, and bring to a boil. Season with 1 tablespoon salt. Add spinach, and blanch for 10 seconds, then use a spider or tongs to remove to a parchment-lined tray. Spread out into a single layer, and allow to cool, then squeeze out any excess water and chop roughly.
- Fill a large pot with 6 quarts of water, cover, and set over high heat to come to a boil.
- Set a large sauté pan over high heat. Add 1 tablespoon oil. When it shimmers, add scallions and a pinch of salt. Sauté for 2 minutes until they are tender but not completely soft. Transfer to a baking sheet, and spread into a shallow pile to cool quickly.
- Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add carrots and a pinch of salt. Sauté for about 6 minutes until tender but not completely soft. Transfer to sheet with scallions, and spread into another shallow pile to cool quickly. Repeat with bell peppers.
- Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add shiitakes, and cook until lightly caramelized, about 3 minutes. Move mushrooms to the edges of the pan, add 1 teaspoon oil to the center of the pan and add garlic. Turn off heat and allow garlic to gently sizzle for about 10 seconds, then stir garlic into mushrooms to prevent it from taking on any color. Transfer to second parchment-lined baking sheet and allow to cool, then squeeze out any extra water.
- Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add onions and a pinch of salt. Sauté for about 8 minutes until lightly caramelized and translucent, but still a little crunchy within. Transfer to sheet with mushrooms and spread into another shallow pile to cool quickly.
- Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add beef and sauté for about 3 minutes, until meat is tender and barely cooked through and just starting to caramelize. Transfer to sheet with onions, and spread out to cool quickly.
- Set a colander in the sink. Add 3 tablespoons soy sauce to large pot of boiling water. Add noodles and cook for 4 minutes until tender, then drain into colander, rinsing with cold water. When noodles are warm but not hot, drain and transfer to a large bowl. If noodles are unmanageably long, use kitchen shears to shorten them. Add 3 tablespoons soy sauce, ¾ teaspoon toasted sesame oil, ¼ teaspoon salt and freshly ground black pepper. Toss to coat evenly.
- Add all the vegetables and beef to the noodles. Toss thoroughly with hands to ensure everything is evenly distributed. Taste and adjust seasoning with soy sauce, sesame oil and salt as needed. Transfer to serving dish.
- Set a large nonstick pan over medium heat, and add 1 teaspoon oil. Add eggs and reduce heat to low. Cook into a thin omelet, flipping before it takes on any color. Turn omelet out onto a cutting board, and julienne into thin strips.
- Garnish noodles with egg and nori strips and lotus root, if using. Serve at room temperature.
VEGAN JAPCHAE KOREAN NOODLES
This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.
Provided by Melissa
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
- Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
- Combine soy sauce and sugar in a bowl.
- Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 73.5 g, Fat 12.3 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1551.8 mg, Sugar 10.9 g
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