Grandmas Japchae Korean Mixed Vermicelli Recipes

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JAPCHAE KOREAN NOODLE WITH VEGETABLE



Japchae Korean Noodle With Vegetable image

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

2 bean thread vermicelli
1 carrot, Medium-size, julienned
1 1/2 large onions, thinly sliced
10 stalks green onions, cut into 2-inch strips
2 cups mushrooms, sliced
9 ounces spinach, washed
4 tablespoons graunlated sugar
1 tablespoon corn syrup (Substitute with 1 extra T sugar in a pinch)
2 teaspoons black pepper
1 tablespoon minced garlic
5 tablespoons soy sauce
5 tablespoons sesame oil
5 tablespoons olive oil, for stir-frying
sesame seeds (to garnish)

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~!

GRANDMA'S JAPCHAE (KOREAN MIXED VERMICELLI)



Grandma's Japchae (Korean Mixed Vermicelli) image

everyone raves over the japchae that my grandma makes for potlucks and parties. when i moved to denmark, she finally shared the recipe with me. it's a great spring picnic dish, just reheat a little bit before serving... although it's great cold as well.

Provided by mina kim

Categories     Lunch/Snacks

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 12

24 ounces sweet potato starch vermicelli
3 bunches spinach
1 (8 ounce) bag carrots, julienned
2 onions, julienned
1 (8 ounce) carton button mushrooms, sliced and stems left on
6 shiitake mushrooms, sliced
1/2 red bell pepper, julienned
6 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons sesame seeds
salt and pepper (to taste)
sesame oil (to taste)

Steps:

  • cut off the spinach root and wash. blanch it for approximately 15 to 30 seconds. be sure not to leave it boiling longer or else the taste will change. when it cools, grab a handful of spinach and squeeze the water out. unroll the ball of spinach and cut into 1-inch lengths. set aside.
  • saute button mushrooms with vegetable oil and ½ teaspoon of salt until tender. drain the juice and set the mushrooms aside.
  • saute shiitake mushrooms in pan with vegetable oil and ¼ teaspoon of salt. drain the juice and set the shiitakes aside.
  • saute onions and carrots separately just like the button mushrooms with and set aside when finished. .
  • add the potato starch noodles to a pot of boiling water and let it cook for approximately 5 minutes. check if noodle is chewy, not rubbery. drain and rinse in cold water. slice noodles into an appropriate length since they are usually sold long.
  • saute noodles with vegetable oil & ½ teaspoon of salt until water evaporates from the noodles.
  • put noodles into the bowl with all the cooked ingredients. add the soy sauce, sugar, and sesame seeds. mix all together and season to taste.
  • you can sprinkle more sesame seeds as garnish. serve immediately or refrigerate.

Nutrition Facts : Calories 337.8, Fat 2.6, SaturatedFat 0.4, Sodium 707.2, Carbohydrate 65.7, Fiber 6.4, Sugar 9.2, Protein 14.8

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