Spring Vegetable Japchae Korean Glass Noodles Recipes

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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.

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.

KOREAN GLASS NOODLES (JAP CHAE)



Korean Glass Noodles (Jap Chae) image

The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles.' They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets.

Provided by grk_tigris

Categories     World Cuisine Recipes     Asian     Korean

Time 35m

Yield 3

Number Of Ingredients 12

½ pound dried Korean sweet potato noodles
2 ½ teaspoons sesame oil, divided
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon cooking oil
¾ cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 scallions, cut into 1-inch lengths
½ cup thinly sliced shiitake mushrooms
½ pound spinach, well washed and drained
1 tablespoon sesame seeds

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.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 83 g, Fat 10.6 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 711.9 mg, Sugar 8 g

JAP CHAE KOREAN GLASS NOODLES



Jap Chae Korean Glass Noodles image

Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!

Provided by feistyrebel

Categories     World Cuisine Recipes     Asian     Korean

Time 40m

Yield 2

Number Of Ingredients 13

½ pound Korean dang myun noodles
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
¾ cup thinly sliced onions
2 carrots, cut into match-stick size pieces
½ pound asparagus, thinly sliced
3 green onions cut into 1-inch pieces
½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
1 tablespoon sesame seeds
1 ½ teaspoons sesame oil

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.

Nutrition Facts : Calories 673.2 calories, Carbohydrate 117.2 g, Fat 17.3 g, Fiber 10.7 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 1639.1 mg, Sugar 13.4 g

JAPCHAE (KOREAN GLASS NOODLES)



Japchae (Korean Glass Noodles) image

Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures. Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.

Provided by Samin Nosrat

Categories     noodles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 26

1/2 pound stew beef
1/2 teaspoon sugar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
1 clove garlic, smashed
1 1 1/2-inch-thick slice peeled ginger, smashed
Freshly ground black pepper
1 pound lotus root, trimmed and peeled
1 cup water
6 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sugar
1 package (about 1 pound) Korean sweet-potato noodles (also called dangmyeon or Korean glass noodles)
Fine sea salt
1 bunch spinach, stemmed (or 5 ounces baby spinach)
Grapeseed, canola or other neutral-tasting oil
1 bunch scallions, trimmed, halved lengthwise, and cut into 1 1/2-inch strips (about 2 cups)
2 medium carrots, julienned into 1 1/2-inch strips (about 2 cups)
2 medium red bell peppers, seeded and very thinly sliced (about 2 cups)
4 ounces shiitake mushrooms, stemmed and cut into 1/2-inch strips
3 cloves garlic, minced
1 medium yellow onion, root removed and thinly sliced (about 2 cups)
6 tablespoons soy sauce, divided
3/4 teaspoon toasted sesame oil
2 eggs, beaten
1 sheet nori, halved and julienned

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.

VEGETARIAN JAP CHAE (KOREAN GLASS NOODLE STIR-FRY)



Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry) image

A delicious vegetarian version of this popular Korean dish. Serves 2-3 as a main dish and 4-5 as a side dish. Jap chae, also spelled japchae or chapchae, is full of vegetables with vibrant colors, and is stir-fried with glass-looking noodles (dangmyeon), and seasoned with sesame oil, soy sauce, salt and pepper, and a touch of sugar. A favorite Asian comfort food. The packages of noodles usually have 3 bundles in them. You only need one bundle for this recipe. The trick to this recipe is to stir fry the vegetables separately to build the flavors. By frying them individually, the flavor and color of each vegetable is preserved without any cross blending of the other ingredients. Enjoy! Adapted from Alice of Savory Sweet Life, as posted at Herbovoracious by Michael Natkin. In Korean cuisine, glass noodles are usually made from sweet potato starch, in Japan potato starch, in Vietnam mung bean starch.

Provided by Sharon123

Categories     One Dish Meal

Time 35m

Yield 2-3 as a main dish

Number Of Ingredients 16

1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)
1/2 bunch fresh spinach
1/2 medium yellow onion, sliced into rings, cut in half
1 carrot, peeled cut into small match sticks
1/2 red bell pepper, cut into slices
8 -10 fresh shiitake mushrooms, sliced
2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
2 garlic cloves, minced
olive oil
4 tablespoons soy sauce
4 tablespoons toasted sesame oil
sea salt
fresh ground pepper
2 tablespoons sugar
3 tablespoons toasted sesame seeds

Steps:

  • Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
  • Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
  • Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
  • Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
  • Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
  • Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
  • Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
  • Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
  • Sprinkle toasted sesame seeds on top.
  • Serve warm or cold. Enjoy!.

Nutrition Facts : Calories 1309, Fat 43, SaturatedFat 6.4, Sodium 2143.2, Carbohydrate 215.7, Fiber 11.1, Sugar 21.2, Protein 21.9

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From bokksugrocery.com


EASY VEGAN JAPCHAE | KOREAN STIR FRY GLASS NOODLES - CHEF ATULYA
Instructions. Bring a large pot of salted water to boil. When boiling, add noodles, stir, and par-cook them for about 1 minute or until the noodles are slightly pliable. Remove the noodles …
From chefatulya.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 …
From alphafoodie.com


JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - CAROLINE'S COOKING
2020-07-06 Slice the mushrooms and pepper. Mix the sauce ingredients - soy sauce, sugar and sesame oil - in a small bowl and set aside. Warm the oil over a medium-high heat in a wok or …
From carolinescooking.com


SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES) RECIPE
Jan 10, 2022 - 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; …
From pinterest.com


EASY JAPCHAE (KOREAN GLASS NOODLE STIR-FRY) RECIPE - AARON & CLAIRE
2021-02-24 COOK NOODLES. In a pot, put 6 cups of water and add 120 grams of Dangmyeon noodles. Place it over MEDIUM heat. When the water starts to boil, set a timer for 6 minutes …
From aaronandclaire.com


KOREAN VEGAN JAPCHAE (STIR-FRIED GLASS NOODLES) - MY ECLECTIC BITES
2020-05-08 Drain and rinse with cold water. Add about 1 tablespoon of vegetable oil and mix it with the noodle. Using kitchen scissors, cut the noodle couple of times. On a large pan, heat …
From myeclecticbites.com


JAPCHAE KOREAN STIR FRY NOODLES - KHIN'S KITCHEN
2020-06-11 Stir in shiitake and white mushroom slices and continue cook for 1 min. Follow with carrot and pepper slices. Add the noodles, sauces and sugar in. Stir well and cook for 2-3 …
From khinskitchen.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 …
From messywitchen.com


JAPCHAE WITH CHICKEN (KOREAN GLASS NOODLE STIR FRY)
2022-03-02 Every bite has chewy flavourful noodles with juicy chicken thigh strips & julienned vegetables cooked in a savoury and sweet sesame-soy sauce.
From sweet2savoury.com


JAPCHAE ( KOREAN GLASS NOODLES WITH VEGETABLES )
2017-11-10 Fill a medium pot with some water. Add in a teaspoon of salt. Bring to a boil. Add the spinach to the pot and cook for about 15-20 seconds. Drain and rinse under cold water to stop …
From eatwithemily.com


VEGAN JAPCHAE (KOREAN GLASS NOODLES) - SIX HUNGRY FEET
2021-01-16 Using the same pan over medium heat, cook the veggies. First, add the shallots and spring onions. Cook for a couple of minutes and add the carrots and red peppers.
From sixhungryfeet.com


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 …
From bestofkorea.com


SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES) - MASTERCOOK
2022-05-28 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
From mastercook.com


KOREAN STIR-FRIED GLASS NOODLES (AKA JAP CHAE) - SIMPLY ASIAN
2021-05-10 Drain and set aside. In a bowl, mix soy sauce, brown sugar, and sesame oil. Set aside. In the pot, turn on the heat to high and add olive oil, minced garlic, and scallions and stir …
From simplyasianhome.com


SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES) RECIPE
May 13, 2021 - 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; …
From pinterest.co.uk


VEGAN JAPCHAE (KOREAN GLASS NOODLES) - THE PLANT-BASED WOK
2017-10-22 How to Make Japchae: 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 …
From theplantbasedwok.com


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