Japchae

     Japchae or chap chae is a Korean dish made with white sweet potato noodles and stir fried vegetables. It is usually served as a side dish but you might find it as a main dish also. If it is a main dish a protein will be added. Another way it is served is on top of rice, then it is called japchae-bop, bop meaning rice. Personally I like it by itself without rice. Here on Guam you will find japchae as a side dish at a fiesta gathering.

     You can buy the noodles at Asian markets. For my local peeps, California Mart sells them. They are called cellophane noodles, glass noodles, sweet potato noodles, starch noodles, Korean vermicelli noodles or in Korean, dangmyen. You want the ones that are just made from sweet potato starch. Maangchi's blog has a nice photo illustration of the noodles- starch noodles. Sweet potato noodles are gluten free, stay firm and have a nice chewy texture. This is a great dish to bring to a picnic or pot luck.

Japchae 

Vegan, Vegetarian, Gluten Free

Serves 4

printable recipe

Ingredients:

6 – 8 ounces Korean sweet potato noodles 

1 T. safflower oil

1 cup yellow onion, julienned sliced

1 cup carrot, julienned sliced, about 5 inches

1 clove garlic, finely minced

¼ cup wood ear mushrooms*, sliced

1-2 green onions, cut into 1” pieces

1 bunch of spinach (about ½ lb), washed well and drained

1 ½ tsp. toasted sesame seeds

Sesame oil

Sauce Ingredients:

4 T. Bragg’s Liquid Amino’s or low sodium Soy Sauce

2 T. agave syrup 

1 T. sesame oil

2 tsp. minced garlic

Cooking Directions:

1. In a small bowl mix the sauce ingredients, set aside.

2. In a large pot, bring about 10 cups of water to a boil. Add the noodles. Cook until the noodles become clear and are soft, about 5-6 minutes or according to the package instructions. The texture is chewier than a wheat pasta. Once cooked, drain and rinse the noodles with cool water. Place the noodles in a bowl and immediately toss with 3 T. of the sauce mix. Cut the noodles a few times with kitchen shears, about 8” lengths, set aside.

3. In a wok or large skillet, on medium-high heat, add the safflower oil. Pan should be hot but not smoking. Add the onion and carrots, cook about 1 minute. Add the garlic, mushrooms and green onions, stir fry for 30 seconds.

4. Add the spinach, the remaining sauce mix and noodles. Stir fry for 2-3 minutes. Taste and adjust with more sauce mix as desired. There should be a balance of salty and sweet taste. Sprinkle sesame seeds on the top and a small drizzle of sesame oil, ½ - 1 tsp.. Serve cold like a salad.

Store leftovers in the refrigerator (if you have any!). Japchae can be reheated in the microwave to soften the noodles.

* Look for the wood ear mushrooms at Asian markets. An alternative to the wood ear mushrooms are shitake mushroom, fresh or dried. The wood ear mushroom is traditionally used. Clean the mushrooms by running under water and wiping with a towel, especially in the crevices where dirt can be embedded. Cut wood ear mushroom in strips. If the mushrooms are dried you will first have to rehydrate them for 15 minutes in warm water. It is easiest to use fresh shitake mushrooms rather than dried. 

I gave you just a few basic vegetables for this dish. You can certainly use others. Bell pepper is a nice addition. I sometimes like to use our local vegetable called kan kong or the small Korean kale instead of spinach.