JAPCHEA (잡채) LITERALLY MEANS “MIXED VEGETABLES”. THOUGH OF COURSE THE MAIN INGREDIENT OF THIS CLASSIC DISH ARE THE KOREAN SWEET POTATO NOODLES (DANGMYEON), ALSO KNOWN AS GLASS NOODLES.
Sweet potato noodles are a staple in Korean food and have become popular around the world thanks to the deliciously chewy texture. They are a healthier alternative to rice and yellow noodles and have no fat.
On the flip side, they lack protein and have a low fibre content so when you make your japchae pick vegetables, which are high in both fibre & protein [such as spinach, mushrooms, broccoli] to make a more balanced meal.
Dangmyeon noodles can be difficult to find in some countries [take Belgium for example]. Try your nearest Korean / Asian supermarket or online grocery stores.
Whilst you can experiment with different vegetables & spices, the Dangmyeon noodles are a ‘must-have’ in a japchae recipe.
For this Japchae recipe, some of the essentials include:
Carrots
Onion
Garlic
Red Pepper
Spinach
Shiitake mushrooms
And here are some additional options, if you want more nutritional value from your Japchae:
Broccoli
Red cabbage
Mangetout
Edamame
White Crab mushrooms
Dried seaweed
INGREDIENTS ------------------
serves 2
160 - 200 g dried Korean sweet potato noodles
Sweet Soy Sauce Mixture
80 ml soy sauce [use good quality sauce with reduced salt, gluten-free if required]
150 ml hot boiling water
1 tbsp Xylitol / Erythritol crystals for low cal version or 2 tbsp sugar
2 tbsp sesame oil
Vegetables & Spices
1/2 medium yellow onion or shallot, thinly sliced
1 garlic cloves, thinly sliced
1 tbsp high heat oil, i.e. grapeseed or sunflower
2 small carrots, peeled and cut into long & thin sticks
1/4 red capsicium pepper, thinly sliced
2 - 3 large shiitake mushrooms, thinly sliced
2 handfuls fresh spinach leaves
2 tbsp sesame oil
unrefined salt to taste
1 tbsp gochugaru [Korean red pepper chilli flakes]
Optional Veg:
2 broccoli florets, broken into small pieces
1 slice of red cabbage, thinly sliced
8 - 10 white crab mushrooms [cut the end of a cluster and separate with your hands]
6 mangetout, thinly sliced lengthways
2 tbsp Edamame, you can use frozen, shelled beans
Toppings / Garnish options
scallions, sliced
cilantro
dried seaweed, crushed into smaller chunks and soaked for at least 10 mins
sesame seeds, toasted
drizzle of sesame oil
METHOD ---------------------
NOODLES
Start with noodles and use this trick to get springy noodles:
To prevent noodles going mushy it works amazingly to just soak the noodles for 20 mins in hot, but not boiling water [approx. 50ºC]. You can use hot tap water for ease or, if preferred, boil water and cool it for 10 minutes before soaking the noodles. Use a large pot, place noodles at the bottom and cover with hot water.
After 20 minutes of soaking, noodles should be soft and flexible. Cut them with scissors into shorter strands [basically in half] to make it easier to cook and eat. Stir in a tsp of sesame oil to prevent them from sticking to each other during cooking. Set aside.
SWEET SOY SAUCE MIXTURE
In a measuring cup combine hot water and sugar [or xylitol] and stir until fully dissolved.
Add soy sauce and sesame oil. Set aside.
STIR-FRIED VEGGIES
Whilst soaking the noodles, set up your mise en place by prepping all veg as per above instructions.
In a large wok / saucepan combine cooking oil and sesame oil over medium heat. Add onion and saute for 1 minute, then toss in the garlic and saute for another minute.
Add in the veggies, salt to taste and saute making sure they are not overcooked. You want vegetables to have a crunch.
Once veggies are cooked al dente remove them from wok.
Add the noodles to the wok, pour in half of the soy sauce mixture and cook for about 2-3 mins. Keep flipping the noodles until they are transparent and glossy.
When the noodles are almost done, add the vegetables and the rest of the soy sauce mixture and cook for another 1-2 minutes.
Transfer to serving bowls and top with your choice of garnish: scallions, sesame seeds, cilantro, seaweed, etc. Salt to taste, drizzle with sesame oil and serve immediately.
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