I love Korean food and Korean in generals. I always say that Koreans are the Mizrachi Jews (the Sapharadic Jews) of Asia. Jap-che, I love saying it with Korean accent. I have a good Korean accent because I have a Korean friend that has a thick accent so thick that when she says zoo it sounds like jew. She is sweet and kind but shamefully doesn’t know how to cook. I always fantasize of having a Korean or Chinese balabusta friend that will share with me her recipes and tell me how her mom used to make it. For now I have uncle google.
So FYI the meaning of the word Japchae is in Korean is “mixed vegetables”. It’s a noodle dish that is made with vegetables and sweet potato starch noodles that are chewy and a bit slimy but in a good comforting way
It takes less then 30 minutes to make and they are tasty at room temperature so you can make it a head and take to work or a picnic.
*Japchae is normally made with onions but we didn’t have any so I used garlic to enhance the flavor.
- 1-2 yum – optional
- 8 oz sweet potato or mung bean noodles
- 2 tablespoons canola oil
- 3 cloves garlic – chopped roughly
- 4 stalks scallions – sliced
- 1 ” piece of ginger – chopped finely
- 3-4 small carrots – cut into strips
- 2 green peppers – cut into strips
- 3-4 fresh shiitake mushrooms – sliced
- 1 tablespoon sesame oil
- 4 tablespoons soy sauce
- 1 tablespoon coconut amino liquid or 1 teaspoon honey
- 1 teaspoon toasted white sesame
- Preheat the oven to 400F/200C. Cut the yums lengthwise and put them with the skin up on a baking tray, lined with baking paper, less cleaning later. Bake until tender.
- Boil water in a large pot and cook the noodles for about 5 -10 minutes (look what the packaging instructions says). Drain the water and rinse the noodles under cold running water. Using scissors cut the noodles into 6-inch length. Set aside.
- Heat the oil in a wok or skillet. Add garlic, ginger and white part of the scallions and stir-fry for 1 minute. Add the carrots and cook for 1- 2 minutes. Add peppers and mushrooms, and continue to stir fry for 2 – 3 minutes. The veggies should stay slightly hard.
- Remove the yums from the oven and let them cool.
- Turn the heat to low and add the noodles into the wok. Spoon in chunks of the yums and add the sesame oil, soy sauce, coconut amino liquid or honey, green part of the scallions and sesame seeds, and stir well to combine. Taste and correct seasoning then serve at room temperature.