Spring Vegetable Japchae Korean Glass Noodles 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~!

SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES)



Spring Vegetable Japchae (Korean Glass Noodles) image

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

1/4 cup low-sodium soy sauce
1 tablespoon minced garlic
1 tablespoon turbinado sugar (or brown sugar)
1 tablespoon toasted sesame oil
Kosher salt and black pepper
12 ounces dried sweet potato noodles (glass noodles)
3 tablespoons safflower or canola oil
1/2 small yellow onion, thinly sliced (about 1/2 cup)
4 ounces carrots, peeled and cut into matchsticks (about 1 cup)
4 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 1 1/2 cups)
1 medium yellow bell pepper, cored, seeded and sliced into 1/8-inch-thick strips
4 ounces sugar snap peas, thinly sliced lengthwise (about 1 1/2 cups)
6 ounces asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)
4 ounces baby spinach (about 2 packed cups)
Toasted sesame seeds, for garnish

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.

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