Grandmas Japchae Korean Mixed Vermicelli Recipes

GRANDMA'S JAPCHAE (KOREAN MIXED VERMICELLI)

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.

JAPCHAE KOREAN NOODLE WITH VEGETABLE

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~!

JAPCHAE (KOREAN STIR-FRIED SWEET POTATO NOODLES)

Steps:

• Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
• Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
• Heat the 1 tablespoon vegetable oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
• Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.