Jap Chae is a classic Korean dish. It is one of the most popular Korean dishes there is. Every time I take non-Korean friends out to restaurants, that’s what they want to order. Also, it’s the dish they request when they invite me for a pot luck dinner. Always.
Personally, to be honest, I have a love/hate feeling towards it. Why? Because it takes so long to prepare (for me, anyway), and it only takes one quick slurping of the noodles to finish the whole thing. No kidding. There’s never any leftovers. That’s how good it is.
This noodle dish is so versatile because you can make it vegetarian or add meat if you’d like. You can use flank steak strips or chicken strips. Just saute separately and add them in the end.
Warning: don’t let the ingredients list scare you. You can adjust any ingredients on the list. You don’t like mushrooms? You can leave it out. You don’t like spinach? You can substitute with broccoli. It won’t be authentic but it’ll still be great. I am all about making ‘do’ with what you have.
The most tricky ingredient is the Korean Vermicelli/Dangmyun/Sweet Potato Noodles (Affil.) There are many names for them. I can only find these particular noodles in an Asian market. When you look at the package, first of all, it’s HUGE. Secondly, the noodles are hard and brittle. The color is almost transparent but has a tinge of grey color. The noodles are folded in half (because they are long) and will be in a long package. Make sure it’s made ONLY with sweet potato starch and not added wheat or rice starch.
All the other ingredients can be found in your local supermarket or a natural food store.
Note: If you use meat, you can saute strips of flank steak or rib eye and season lightly with sesame oil, salt and pepper, add them to the bowl and mix. If you don’t want to use soy sauce or liquid aminos, you can season with sea salt and it still tastes great. This is the most versatile dish! So be creative!
Jap Chae - Korean Noodles RecipePrint
- Korean Cellophane Dang Myun, glass, Sweet Potato Noodles - found in Asian Market or Amazon
- 1 C green cabbage shredded
- 1 bunch pinach
- 1 Med carrot julienned in 2" lengths
- 1 red or yellow peppers sliced in strips (or both, 1/2 each)
- 1 Med onion sliced
- 1/2 C sliced mushrooms I prefer shiitake mushrooms but white mushrooms will be fine too
- 3 cloves garlic minced
- 7-8 green onions cut in 3" lengths
- 2 tbsp+as needed olive oil for pan frying
- 1 tbsp soy sauce or Tamari or Coconut Aminos
- 1/2 tsp sesame oil
- a pinch of sesame seeds for topping
- Soak two large bunches of dried noodles in cold water.
- While noodles are soaking, boil a large pot of water. When water boils, cook the noodles for about 3-4 minutes. Cook until the noodles are soft but not mushy.
- Take them out of the pot, and rinse under the COLD running water thoroughly. You should have about 2 Cups of cooked noodles.
- Drain well and put it in a large bowl. You will add all the ingredients to this bowl so make sure it is large enough to accommodate them.
- In a large pan, sauté garlic and vegetables, individually, in olive oil. Add them to the large bowl, one vegetable at a time, as you cook them.
- Season to taste with soy sauce, sesame oil, black pepper, and sesame seeds.
- Mix well with a serving fork (I use my hands)
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