Japchae Korean Noodle With Vegetable Recipes

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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.

JAPCHAE (STIR-FRIED STARCH NOODLES WITH BEEF AND VEGETABLES)



Japchae (stir-fried starch noodles with beef and vegetables) image

Japchae (or chapchae) is a classic Korean dish made with sweet potato starch noodles, meat, and vegetables! Find out how to make authentic, delicious japchae with this time tested recipe!

Provided by Hyosun

Categories     Appetizer     Side Dish

Time 35m

Number Of Ingredients 16

7 ounces Korean potato starch noodles (dangmyeon, 당면)
1 carrot (about 3 ounces)
1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
2 scallions
4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) (or pork loin)
3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump)
6 ounces fresh spinach (preferably a bunch of spinach)
oil for stir frying
salt
egg garnish (jidan) - optional
3.5 tablespoons soy sauce
3 tablespoons sugar (or brown sugar) (You can use a little less if you want. )
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon roasted sesame seeds
black pepper to taste

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.

VEGETARIAN KOREAN NOODLES (JAPCHAE)



Vegetarian Korean Noodles (Japchae) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup sugar
1/3 cup tamari or soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons grated ginger
Kosher salt
12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
2 tablespoons grapeseed oil
4 ounces oyster mushrooms, sliced into 1-inch pieces
4 ounces shiitake mushrooms, stems removed, caps quartered
1 large shallot, chopped
1 red bell pepper, cut into 1/4-inch strips
2 cloves garlic, peeled and coarsely chopped
3 scallions, cut into 1/2-inch pieces
6 leaves kale, cut into 1-inch pieces
Sesame seeds, toasted, for garnish, optional

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 (SWEET POTATO STARCH NOODLES STIR FRIED WITH VEGETABLES)



Japchae (Sweet potato starch noodles stir fried with vegetables) image

Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea's best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don't hesitate to answer japchae for the simple reason that pretty much everyone...

Categories     Noodles

Time 1h

Yield Serves 4

Number Of Ingredients 10

2 to 3 green onions, cut crosswise into 2 inch long pieces
1 medium onion (1 cup), sliced thinly
4 to 5 white mushrooms, sliced thinly
1 medium carrot (¾ cup), cut into matchsticks
½ red bell pepper, cut into thin strips (optional)
ground black pepper
kosher salt
vegetable oil
4 ounces spinach, washed and drained
4 ounces of dangmyeon (sweet potato starch noodles)

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.

EASY JAPCHAE (KOREAN STIR-FRIED NOODLES AND VEGETABLES)



Easy japchae (Korean stir-fried noodles and vegetables) image

Korean japchae, sweet potato starch noodles stir fried with vegetables, is a popular and delicious dish that pretty much everyone likes. I never saw someone who tasted it for the first time who didn't like it right away. That's a high compliment! This recipe is for a quick and easy version of...

Categories     Main course

Time 38m

Yield Serves 4 to 6

Number Of Ingredients 10

5 garlic cloves, minced
8 ounces sweet potato starch noodles (dangmyeon in Korean), soaked in cold water for at least for 40 minutes
7 or 8 dried wood ear mushrooms (mogi-beoseot), washed and soaked in cold water for at least 30 minutes
8 ounces king oyster mushrooms (or soaked shiitake mushrooms or white button mushrooms), sliced into long strips
1 large onion (8 ounces), sliced
1 large carrot, peeled and cut into 2-inch long and ¼-inch wide matchsticks
8 ounces bunch spinach, washed, with the roots cut away, and the leaves cut into 4-inch pieces
¼ cup vegetable oil
1 tablespoon plus 1 teaspoon toasted sesame seeds
1 tablespoon toasted sesame oil

Steps:

  • Combine your choice of meat, the soy sauce, brown (or white) sugar, and toasted sesame oil in a bowl. Mix well by hand until the sugar is well melted. Cover and let it sit for 5 minutes.
  • Heat a skillet and cook the marinated meat, stirring with a wooden spoon for about 4 to 5 minutes until cooked thoroughly. Remove from the heat and set aside.
  • Whisk the eggs and salt in a bowl, then strain into another bowl so it's totally smooth. Discard the stringy bits remaining in the strainer.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat and swirl it around to evenly coat the skillet. Wipe off the excess oil with a paper towel. Turn down the heat to low and add the egg mixture to the skillet. Lift and tilt the skillet around so that the egg spreads into a large circle that covers the bottom of the skillet. Let it cook for a minute until the bottom of the egg pancake is lightly cooked but not brown. Flip the egg pancake and remove from the heat. Let it cook by the heat remaining in the skillet for a few minutes.
  • Transfer to a cutting board. Let the pancake cool for a few minutes, then slice it into thin strips. Cover the strips with plastic wrap to keep them from drying out.
  • Combine the soy sauce, brown (or white) sugar, ground black pepper, and garlic in a bowl and mix well with a spoon until the sugar is dissolved. Cover and set aside.
  • Drain the wood ear mushrooms and put them on your cutting board. Cut off the tough stems and discard them. Cut the caps into bite-size pieces and put them into the pot.
  • Add the king oyster mushrooms, carrot, and onion to the pot. Add ¼ cup vegetable oil and ¼ cup water to the pot. Mix well everything in the pot with both hands so that all the vegetables and mushrooms are nicely coated with oil. This will not only prevent the ingredients from turning brown from the seasoning sauce, but will also keep them from burning when you cook. Spread the spinach over top in an even layer.
  • Drain the noodles and cut them into 5- to 6-inch lengths with scissors. Place them on top of the spinach in the pot. Drizzle the seasoning sauce on top of the noodles.
  • Cover and cook for 10 minutes over medium-high heat.
  • Open the lid and stir and gently toss all the ingredients with a wooden spoon and tongs for 1 to 2 minutes, until all the liquid has evaporated and the noodles are nicely cooked and shiny. Add the cooked meat (if using), 1 tablespoon sesame oil, and 1 tablespoon sesame seeds. Gently toss the mixture so that all the ingredients are evenly distributed. Transfer to a large platter.
  • Garnish with the egg paper strips (if using) and sprinkle with remaining 1 teaspoon sesame seeds, and serve. Leftovers can be refrigerated for up to 3 days. To reheat, stir-fry in a skillet with a few tablespoons water or vegetable oil.

VEGAN JAPCHAE KOREAN NOODLES



Vegan Japchae Korean Noodles image

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

1 (12 ounce) package Korean sweet potato noodles (dangmyun)
5 teaspoons sesame oil, divided
¼ cup soy sauce
4 teaspoons white sugar
1 tablespoon vegetable oil
3 carrots, cut into matchsticks
1 onion, thinly sliced
1 cup shiitake mushrooms, sliced
6 green onions, chopped
4 cloves garlic, minced
1 (16 ounce) bag fresh spinach
1 tablespoon sesame seeds

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

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~!

JAPCHAE (KOREAN SWEET POTATO NOODLES WITH EGG & VEGETABLES)



Japchae (Korean Sweet Potato Noodles With Egg & Vegetables) image

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

4 dried shiitake mushrooms
3 dried wood ear mushrooms
3/4 lb sweet potato noodles
2 king oyster mushrooms
1 medium yellow onion
1 small orange bell pepper
1 small yellow bell pepper
1 small red bell pepper
2 large carrots
3/4 lb chinese chives, ends trimmed
10 tablespoons grapeseed oil (or other neutral flavored oil)
4 teaspoons grapeseed oil (or other neutral flavored oil)
1 3/4 teaspoons kosher salt
2 jumbo egg whites, beaten with a pinch of kosher salt
3 jumbo egg yolks, beaten with a pinch of kosher salt
3 tablespoons toasted sesame oil
6 tablespoons soy sauce
1 1/2 tablespoons minced garlic
2 tablespoons honey
1/4 cup finely chopped scallion (white and green parts)
1 tablespoon roasted sesame seeds

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

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2015-08-19 Put the noodles into the large bowl next to the spinach. Add 2 teaspoons 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.
From mission-food.com


JAPCHAE (KOREAN GLASS NOODLES) WITH TOFU - JESSICA GAVIN
2016-06-29 Heat a large saute pan over medium-high heat. Add 1 tablespoon of oil and allow it to heat up. Add onion, garlic, mushrooms, and carrots, saute for 2 minutes. Add scallion and saute 1 minute. Add tofu and cook 1 minute to warm, do not discard the sauce. Turn heat to low and add noodles, spinach, sesame oil, and sauce.
From jessicagavin.com


VEGAN JAPCHAE RECIPE (KOREAN GLASS NOODLES) - THE ODEHLICIOUS
2020-10-14 Firstly, mix the soy sauce, sesame oil, and the sesame seeds in a small bowl for later use. Next, pour water in a separate pot and wait for it started to boil. When the water is boiling, add the cellophane noodles and let it simmer for 6 to 7 minutes. Once the noodle is soft, transfer into a colander to drain the water.
From theodehlicious.com


KOREAN JAPCHAE, GLASS NOODLES WITH STIR-FRIED MEAT AND VEGETABLES
Boil for about 6min or until soft. Rinse in cold water and let it drain in strainer. Make meat sauce and marinate meat. Set aside. Squeeze water from mushroom and set aside to stir fry. Into a large mixing bowl, place the noodles. Cut the noodles with scissors and pour in the noodles seasonings. Toss with gloves on.
From seasonedbyjin.com


JAPCHAE (GLASS NOODLE WITH VEGETABLE AND MEAT) RECIPE
At that time, japchae was just vegetables and mushrooms, like cucumber slices, radishes, and shiitake mushrooms. Meanwhile, vermicelli (dang myeon) was added to japchae in the 20th century. Unlike Indonesian vermicelli made from sago starch or palm and midro starch, dang myeon is made from sweet potato flour.
From koreanrecipes.org


JAPCHAE RECIPE: KOREAN GLASS NOODLES IN 7 SIMPLE STEPS
2020-09-03 Step 5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 5 – 6 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears once or twice. Mix in 2 tablespoons of the prepared sauce in a large bowl.
From bestofkorea.com


KOREAN JAPCHAE (SHIRATAKI NOODLES WITH VEGETABLES) - VEGKITCHEN
2020-01-17 Drain and rinse. In a medium bowl, whisk together soy, mirin, 1 tablespoon of the sesame oil and minced ginger. Add the shirataki and toss to coat. Set aside. Heat a large dry skillet over medium-high heat. Add garlic, carrots, pepper, and celery. Cook, stirring for about 3 minutes or until vegetables start to soften.
From vegkitchen.com


VIDEO| SIMPLE RECIPE FOR KOREAN JAPCHAE
2022-07-27 1) Pre-soak the glass noodles in water for 30 minutes (Warm water can shorten the time). If you use wood-ear mushroom, pre-soak it for 30 minutes as well. 2) While the noodles are getting soft, cut all ingredients including veggies into long thin strips except for spinach. For meat, cut beef (sirloin, boneless short ribs or beef chuck) into 2 ...
From korea.stripes.com


VEGAN JAPCHAE (KOREAN STIR FRIED GLASS NOODLES) - OKONOMI KITCHEN
2019-07-10 Cut the tofu into thin rectangles. Put all the sauce ingredients into a small bowl and stir. In a large wok, over medium high heat fry the smoked tofu with a little bit of sesame oil just until lightly browned on each side. Transfer into another bowl and set aside. In the same wok, fry onions and garlic for 1 minute.
From okonomikitchen.com


EASY JAPCHAE (KOREAN GLASS NOODLES WITH STIR-FRIED VEGETABLES)
bowl. Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and rinse under cold running water until the noodles are cool all the way through. Drain thoroughly, then add to a bowl with half the sesame oil, half the soy sauce, and a pinch of sugar. Toss together with clean hands then set aside.
From kitchenstories.com


JAPCHAE - KOREAN GLASS NOODLES WITH STIR-FRY VEGETABLES & MEAT
To fry noodles: 1. Heat some oil in a pan and add the noodles. Stir-fry until translucent. 2. Then add the meat and vegetables which you have set aside and spring onion. Mix them well and season to taste with sesame oil, sugar, salt and pepper. Optional: Add …
From messywitchen.com


KOREAN GLASS NOODLE AND VEGETABLE STIR-FRY (JAPCHAE)
2019-08-11 In a small bowl, whisk together the aminos, sesame seeds and half the garlic. In a large wok or wide, deep skillet over high heat, heat 1 tablespoon of the sesame oil and 1 tablespoon of the olive ...
From washingtonpost.com


JAPCHAE: KOREAN GLASS NOODLE STIR FRY - THE WOKS OF LIFE
2019-04-15 Japchae Recipe Instructions. Mix the beef together with 1 clove of the garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 1 tablespoon soy sauce, and 1 teaspoon of sesame oil. Prepare the vegetables, and set aside. Cook the noodles for 7 minutes in a large pot of boiling water.
From thewoksoflife.com


EASY JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - DRIVE ME HUNGRY
2020-06-28 Other vegetables - broccoli, zucchini, green beans, sugar snap peas, cabbage; Other vegetarian proteins - fried tofu, edamame, tempeh; Non-vegetarian proteins - pork, chicken, beef; Make it spicy - add a tablespoon of Korean red pepper flakes (gochugaru) to the sauce; Storing & reheating leftovers. Store leftovers in an airtight container and keep it in the fridge for …
From drivemehungry.com


KOREAN JAPCHAE (MIXED VEGGIES WITH SWEET POTATO NOODLES) RECIPE
2020-05-20 Heat a large skillet using medium-low heat. Add 1 teaspoon of oil, swirling to coat. Add the beaten eggs to the pan and swirl it to cover the surface of skillet. When the eggs are set, after about 2 to 3 minutes, flip the eggs over and cook the other side for 1 minute. Slip the omelette out to a dish and let it cool.
From littledayout.com


JAPCHAE (KOREAN GLASS NOODLES WITH PORK AND VEGETABLES) RECIPE
2019-07-02 Directions. For the Mushrooms and Pork: In a medium bowl, cover wood ear mushrooms generously with cold water and let stand until fully rehydrated and softened, about 1 hour. Drain, then tear wood ear mushrooms into smaller strips. Combine wood ear mushrooms in a small bowl with shiitake mushrooms, pork, soy sauce, garlic, sugar, soju, ginger ...
From seriouseats.com


GLOSSY VEGETARIAN JAPCHAE (KOREAN STIR-FRY GLASS NOODLES)
2022-01-22 Drain and rinse with cold water for about 30 seconds to stop the cooking. Use a pair of scissors to give the noodles a few cut. Set aside. In a wok, add in Vegetable Oil, on medium-high heat. Add in Onion and sauté for 2-3 minutes until slightly soften. Then add in Garlic and cook for about a minute.
From cookcookgo.com


VEGAN JAPCHAE (KOREAN GLASS NOODLES) - THE PLANT-BASED WOK
2017-10-22 Instructions. Cook the noodles. Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add to a large mixing bowl with the soy sauce, sugar, and 1 tbsp sesame oil, and toss to combine.
From theplantbasedwok.com


BEST JAPCHAE (KOREAN GLASS NOODLES) - AUTHENTIC AND AMAZING
2019-02-06 Add carrots and a pinch of salt. Saute carrots until they are soft and tender. Add 1 T oil in frying pan on medium heat. Add mushrooms and a pinch of salt. Saute for 3 mins or so and the mushrooms should be done. Add 1/2 T oil in frying pan on medium-high heat. Saute the beef until they are fully cooked.
From kimchimari.com


STEPS TO MAKE PERFECT JAPCHAE | SUPER EASY RECIPES
Take 2 packs japchae noodles; Our japchae recipe is an easy, delicious dish that's also gluten-free! Japchae - Korean noodle dish with sweet potato noodles and vegetables. Make japchae if you want a comforting and nutritionally balanced meal. The sweet potato noodles are tossed with beef and veggies in a sweet savory sauce.
From supereasyrecipes.pages.dev


JAPCHAE (KOREAN GLASS NOODLES RECIPE) - EVOLVING TABLE
2022-05-19 Once boiling, add glass noodles and cook for 6 minutes. While the noodles are cooking, whisk together the remaining sauce ingredients a medium sized bowl until well combined. Drain the noodles in a colander and then add back to the pot with the sauce. Toss until well combined and let sit for 20-30 minutes.
From evolvingtable.com


KOREAN VEGETABLE JAPCHAE (STIR FRY SWEET POTATO NOODLE)
2017-10-26 Heat a non-stick pan or a wok with 1 tablespoon oil over medium heat. (If you are using normal pan, make sure it is well coated with oil or the noodles will stick to the pan). Add noodles to the pan and stir to coat with oil. Stir-fry for about a minute; you want the noodles to maintain some chewy texture.
From justasdelish.com


JAPCHAE KOREAN GLASS NOODLES (VEGGIE JAPCHAE/CHAPCHAE)
2021-06-28 Step 4: Add the Noodles. Finally, add the noodles, soy sauce, sesame oil, sugar, and a pinch of salt, and stir to incorporate. Cook for a further minute to allow the sugar to dissolve properly. Then finally add the spring onion and gently stir to …
From alphafoodie.com


JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - MY KOREAN KITCHEN
2019-10-23 Drain the water. Rinse in cold water to cool down and let the water drain for 1 to 2 mins. Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length is good). Move the noodles into a mixing bowl and pour in the rest of the “noodles & mushroom marinade” mixture.
From mykoreankitchen.com


THE BEST JAPCHAE RECIPE (KOREAN GLASS NOODLE STIR FRY) | 잡채
2020-09-28 Wash, peel skin off, and slice 2 large carrots (300g) into thin strips (2-3 inches tall, 0.5cm thick). Heat a large pot (use same pot we used to blanch , just empty it out) with a good amount of oil to sauté carrots. Once oil is heated, add all sliced carrots into the pot. Drizzle more oil to coat all carrots.
From ahnestkitchen.com


EASY JAPCHAE RECIPE (KOREAN GLASS NOODLES) | BEYOND KIMCHEE
2010-03-15 Step 1: Soak glass noodles. Soak the glass noodles in hot water for 15 minutes, then drain and set aside. Pre-soaking will soften the noodles and make them easier to cook. Step 2: Season meat and prepare japchae sauce. Slice beef (or pork) into thin match sticks and season with soy sauce, sugar, and rice wine; set aside.
From beyondkimchee.com


JAPCHAE KOREAN NOODLE WITH VEGETABLE RECIPE - FOOD.COM
Recipes ; Korean ; Japchae Korean Noodle With Vegetable. 4. Recipe by Emily Han. 5 . People talking . Join In Now Join the conversation! Save Recipe . 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 foodful.wew.selfip.com


VEGAN JAPCHAE (KOREAN GLASS NOODLE STIR-FRY) - BIANCA ZAPATKA
2021-07-13 In a small bowl, stir together all the ingredients for the sauce (tamari sauce, coconut syrup, and sesame oil). Set aside. Heat 1-2 tbsp of oil in a large pan over high heat. Add the mushrooms and cook for about 2-3 minutes (without stirring) until they are golden-brown on …
From biancazapatka.com


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