Jap Chae Korean Glass Noodles Recipes

YUMMY KOREAN GLASS NOODLES (JAP CHAE)

Steps:

• Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
• Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
• Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

JAPCHAE (KOREAN GLASS NOODLES)

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.

KOREAN GLASS NOODLES (JAP CHAE)

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
• Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

JAPCHAE (SWEET POTATO STARCH NOODLES STIR FRIED WITH VEGETABLES)

Steps:

• Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.
• Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
• Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute. Let it cool and slice it into thin strips.
• Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
• Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil. Put it into a large mixing bowl.
• Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
• Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
• Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
• Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
• Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
• Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
• Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
• Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate to serve.

JAP CHAE KOREAN GLASS NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

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.

KOREAN STIR-FRIED SWEET POTATO NOODLES RECIPE

Steps:

• Prepare the ingredients for the recipe.
• Prepare the ingredients for the sauce.
• Bring water to a boil, add a bit of oil. Add noodles and cook them for 5-6 minutes. Drain when cooked.
• Preheat skilled to high heat. Cook the pre-sliced beef until it's golden brown. Season beef with half portions of the following - soy sauce, sesame oil and brown sugar, while it's cooking.
• Place noodles in a large bowl, top them with cooked beef.
• Dice onion into long strips. Cut carrots into strips and chop green onion. Preheat an oiled skilled and toss in the carrots and onion.
• When the veggies soften up, add in the remaining half portions of the following - soy sauce, sesame oil and brown sugar. Add in pressed garlic, green onions and cook for a few minutes until it's softened.
• Add diced spinach into the mixture and turn off the heat imminently.
• Add all vegetables to the noodles and toss everything together.
• Serve while it's still warm. This dish also reheats well.