JAPCHAE KOREAN NOODLE WITH VEGETABLE
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
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~!
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Salman Rs
[email protected]This recipe looks delicious. I'm definitely going to make it soon.
Shimna Mohamed
[email protected]I can't wait to try this recipe!
HADAF DJ
[email protected]This is the best japchae recipe I've ever tried.
kavreli suresh
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
dave kaffenberger
[email protected]This is my go-to japchae recipe. It's always perfect.
Blinks Cutie
[email protected]Yum!
Lil Eddie
[email protected]This recipe is amazing! I've made it several times and it's always a hit. The japchae is so flavorful and delicious.
Kim Hodges
[email protected]I'm not sure what I did wrong, but my japchae turned out really dry. I think I might have added too much soy sauce.
arab Sherpa
[email protected]This recipe was a disaster! The noodles were overcooked and the vegetables were mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Millie Carter
[email protected]The japchae was good, but I thought it was a bit bland. I added some extra soy sauce and gochujang to taste and it was much better.
Tatiana harriet
[email protected]This japchae was a bit too spicy for my taste, but other than that it was really good. I'll definitely be making it again, but I'll use less gochujang next time.
Knowledge Alex
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of glass noodles. But I'm so glad I did! The japchae was delicious and the glass noodles were perfectly cooked.
Aiden Vick
[email protected]This recipe is a keeper! The japchae was so flavorful and easy to make. I'm definitely adding this to my regular rotation of recipes.
Rushane Robinson
[email protected]Japchae is one of my favorite Korean dishes and this recipe did not disappoint. The noodles were chewy and the vegetables were cooked perfectly. I will definitely be making this again.
Md. Ibrahim Ali
[email protected]This was my first time making japchae and it turned out great! The instructions were easy to follow and the dish was delicious.
Bokul Roy Chowdhury
[email protected]I've made japchae a few times before, but this recipe is by far the best. The sauce is perfectly balanced and the noodles are cooked to perfection.
Ridoy Mirza
[email protected]This japchae recipe was a hit with my family! The noodles were perfectly cooked and the vegetables were crisp and flavorful. I especially loved the addition of the shiitake mushrooms, which gave the dish a umami flavor.