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| Japchae I www.haideekitchen.blogspot.com |
*Updated on 12th October 2016.
It's 8:00pm. I have slept most of the afternoon as per doctor's order. I have been suffering from terrible headache and the doctor wasn't sure what was the trigger. My x-ray shows my sinuses are clear so sinusitis was ruled out. He said it could be migraine and advised me to refrain from eating/drinking the usual suspects-- chocolates, coffee, tea, cheese and all of my favorite things. Sigh! He told me to get plenty of rest and refrain from using electronic gadgets and come see him again after a few days. I did as told...until now! LOL! I woke up, still a bit woozy and had nothing to do. I grabbed my Tadashi Ono cookbook, Japanese Soul Cooking which I have read from cover to cover, probably 3x. Yes, I read cookbooks like a novel, who doesn't?
Anyway, I promise myself I will only give 1 hour tops to blog. Probably one of the reason why I couldn't sleep at night is because there are too many ideas in my brain that it just wouldn't go to "sleep mode", literally. So I'm giving myself one hour to let this creative juice free flow. Promise, just one hour, or I'll get in trouble if my husband gets home and find me out of bed. Plus, I promised my sister-in-law/ BFF, Ethel that I will post this recipe and I don't want to keep her waiting. She loves this dish as much as I do.
So here's what I've been meaning to share, an easy recipe to one of my favorite Korean dishes, Japchae, a sweet potato noodle in sweet-savory sauce. I've adapted my japchae from these recipes from www.rasamalaysia.com and www.maangchi.com. I kept mine vegan because I want the shitaake mushroom to stand out.
Ok, now for the recipe, I've only got a few more minutes before the hubby comes home. I don't want him to see me in from of the iMac! :-P
Japchae
Prep Time: 20 minutes
Idle Time: 30 minutes
Cooking Time: 15-20 minutes
Serves: 6
Ingredients:
500g Korean potato starch noodles
enough water for boiling
2 tbsp sunflower oil or any neutral-flavor oil
1 medium brown onion, thinly sliced
10 shitaake mushrooms, rehydrated
1/4 cup loosely-packed wood ear mushrooms, rehydrated
2 medium carrots, julienne
4 cups loosely packed spinach, blanched then drained and cut into 2 inch long
3 stalks of scallion, thinly sliced, 2 inch long
black pepper to taste
2 tbsp toasted sesame oil
1/4 cup toasted sesame seed for garnish
For the Japchae Sauce Mix:
1/2 cup soy sauce
1/3 cup white sugar
1 tbsp minced garlic
This dish can easily be transformed by adding beef, (cooked together with the mushrooms), shrimp or egg omelet strips.
10 Oct 2016
Haidee's Kitchen
2 tbsp toasted sesame oil
2 tbsp sesame seeds, lightly toasted
Direction:
1. For the japchae sauce, mix soy sauce, sugar, garlic, sesame oil and sesame seeds. Set aside.
2. Rehydrate the shitaake mushroom in 2 cups of water and the wood ear mushrooms in 1 cup of water. Put some weight on top to keep the 'shrooms submerged. Leave for 30 minutes then slice the mushrooms into thin strips.
3. While prepping the vegetables, boil a pot of water for the noodles. Once you get the water to a rolling boil, add the noodles and cook as directed at the back of the packaging, usually 7 minutes. Drain and wash the noodle in running water then transfer into iced water. Cut the noodles into approximately 10-inch long. Add 1/3 of the sauce to keep noodles from sticking together.
4. In a wok or a big pan, heat the oil, and saute the carrots until half cooked. Remove from wok then set aside.
Direction:
1. For the japchae sauce, mix soy sauce, sugar, garlic, sesame oil and sesame seeds. Set aside.
2. Rehydrate the shitaake mushroom in 2 cups of water and the wood ear mushrooms in 1 cup of water. Put some weight on top to keep the 'shrooms submerged. Leave for 30 minutes then slice the mushrooms into thin strips.
3. While prepping the vegetables, boil a pot of water for the noodles. Once you get the water to a rolling boil, add the noodles and cook as directed at the back of the packaging, usually 7 minutes. Drain and wash the noodle in running water then transfer into iced water. Cut the noodles into approximately 10-inch long. Add 1/3 of the sauce to keep noodles from sticking together.
4. In a wok or a big pan, heat the oil, and saute the carrots until half cooked. Remove from wok then set aside.
5. In the same wok, saute the brown onion and scallion fo 2-3 minutes. Remove from pan the set aside.
6. Saute the mushrooms Add 2-3 tbsp of the sauce. Sprinkle with freshly ground pepper.
7. Blanch the spinach then rinse with cold water. Wring out as much water as possible. You may cut the spinach into 2-in long
8. Mix in the mushrooms, onion and scallion, carrots, and spinach and the sauce with the noodles. Sprinkle with sesame seeds and black pepper. Then, drizzle with about 2 tbsp of sesame oil.
This dish can easily be transformed by adding beef, (cooked together with the mushrooms), shrimp or egg omelet strips.
10 Oct 2016
Haidee's Kitchen
Updated 15 Dec 2024
