How To make Chapchae
2 oz Cellophane mung-bean noodles
6 ea Chinese black mushrooms
1/3 lb Tender spinach leaves
1 ea Carrot
1 sm Zucchini
3 md Mushrooms
2 ea Chinese cabbage leaves
4 ea Scallions
4 tb Vegetable oil
1 tb Sesame oil
3 ea Garlic cloves, minced
1 tb Japanese soy sauce
1 ts Sugar
1/2 ts Salt
Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When they have softened, cut off the hard stems and slice the caps fine. Drop the spinach into 10 cups of boiling water. Boil rapidly for 2 minutes. Drain. Run under cold water. Squeeze out as much moisture as possible. Peel the carrot, cut into 3 sections and then into fine julienne strips. Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces. Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves. Cut this into julienne strips. Cut the scallions into 2-1/2-inch sections. Quarter the section with the bulb lengthwise. Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves. Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame. When hot, put in the garlic. Stir and fry for 10 seconds. Add all the vegetables in the bowl. Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn the heat to low. Add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste for seasonings.
How To make Chapchae's Videos
15 Minute Easy Japchae Recipe (Korean Glass Noodles) l Better Than Restaurants
15 Minute Easy Japchae Recipe (Korean Glass Noodles)
▶ Get My COOKBOOK
▶ Get Written Recipes here!
▶ Subscribe Aaron & Claire
▶ Join Membership & Support us!!
▶ Our Instagram
▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
AIR FRYER:
INSTANT POT:
RICE COOKER:
▶ PANTRY ESSENTIALS (AFFILIATE):
KOREAN GLASS NOODLES:
SOY SAUCE:
DARK SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PASTE:
SSAMJANG:
KOREAN BEEF STOCK POWDER:
HONDASHI:
MSG:
#Japchae #KoreanNoodles #CookWithUs
Vegetarian Japchae - Korean Glass Noodle Stir-fry
Who doesn’t love bouncy glass noodles coated with a savory and slightly sweet sauce paired with colorful vegetables that are addicting AND refreshing? Today, we are finishing my Korean drama series strong with one of the most classic and popular Korean Dish ever, Japchae - Korean Glass Noodle Stir-fry. We are making a vegetarian version, but you can also add any protein of your choice, such as beef, pork, or chicken. Japchae is easy to make at home, super versatile and requires only a few simple ingredients. I will be sharing how to make my homemade Japchae sauce which is a perfect balance between savory and sweet!
The “Reply series” is one of my favorite Korean drama series on Netflix and one of the first series I ever got addicted to. I love that you get to connect and learn every single character’s story on the show and their friendship and love feel genius and relatable. One of my favorite quotes in life is from this show “Believing in my past choices without regret and loving them - that is the right answer, and that’s how to grow old with style.” Warning, the storyline is relatively slow, so I recommend it mainly to those that have alot of time to commit to the drama.
FULL RECIPE:
This is the easiest recipe to make Korean Japchae! Try it, you’ll love it! #korean
Feel free to check out my website! :)
Instagram: @inakimieee
Tiktok: @inakimieee
How to make traditional Japchae / Tips to cook noodles perfectly by Chef Jia Choi
Japchae reminds me of a feast. When making japchae, I tend to make a generous portion of it. The leftovers are still tasty even on the next day. This recipe tells you how to cook the japchae noodles that doesn’t get soggy soon. The leftover japchae can then be refrigerated for about three days and reheated in a skillet or in a microwave oven before serving.
------------------------------------------------------------------------------------------------------------------------------------------------------
Japchae
Ingredients
200g japchae noodle
Boiling water for japchae noodle
1 liter water
3 tablespoons dark soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
3 shiitake mushrooms, thinly julienne
1 large onion, thinly sliced
1 stalk green onion, cut into 5 cm (about 2inch size length)
100g carrot, thinly julienned
100g beef, rib eye, thinly julienned
1/2 yellow paprika, thinly julienned
1/2 red paprika, thinly julienned
2 tablespoons dark soy sauce
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
2 tablespoons sesame oil
- 1 tablespoon of sesame oil is added to cooked noodles to prevent from sticking
- 1 tablespoon of sesame oil is added later when seasoning japchae
1 tablespoon toasted sesame seeds, for garnish
1 teaspoon salt, if needed
Instructions
1. Thinly slice the onion. Thinly julienne the carrot and the beef. Run the knife through the white part of the green onion, it thick and then cut into 2 inches, or 5cm long pieces. Remove the stem from the mushrooms and thinly slice. Mince the garlic. Thinly julienned the beef.
- Put the beef in a freezer for about 30 minutes. It makes easier to cut.
2. Place the beef and the mushroom in a bowl. Add soy sauce, garlic, sugar, ground black pepper and sesame oil. Marinade it for about 10 minutes
3. Heat the pan over medium-high. Add 1/2 teaspoon of oil and stir fry the onion with one pinch of salt for 2 minutes until a bit wilted but still crunchy. Place it to a big plate or tray. Spread to cool down.
4. Add 1/2 teaspoon of oil to the pan and stir fry carrot with one pinch of salt for about 1 minute. Transfer to a plate. Spread it.
5. Add 1/2 teaspoon of oil to the pan. Stir fry green onion for about 1 minutes, with one pinch of salt. Transfer to a plate. Spread it.
6. Add 1/2 teaspoon of oil to the pan and stir fry marinated beef and shiitake mushrooms. Transfer to a plate. Spread it.
- Spread all stir-fried ingredients to keep the texture and color.
7. Wash the pan. Add water to the pan and bring it to a boil. Add soy sauce, brown sugar and vegetable oil to hot water. Place japchae noodle to the seasoned boiling water and fully cook the noodles, following description written on the package. When the noodles are cooked, turn off the heat and drain.
8. Place the noodle in a big bowl. Add 1 tablespoon of sesame oil and thoroughly mix. Add cooked ingredients to the bowl. Season it with 2 tablespoons of soy sauce, 1 teaspoon of brown sugar, and 1/2 teaspoon of ground black pepper. Toss it. Taste it and add more salt if needed. Sprinkle toasted sesame seeds.
9. Plate the noodles on the plate or in the bowl. Serve it warm.
- It can be refrigerated up to 3 days. Reheat when serving in the pan with one teaspoon of oil or heat in a microwave between 30 seconds to 1 minute.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#Japchae #traditionalkoreanfood #noodles
My EASY Korean Japchae Noodles - Marion's Kitchen
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
1 minute easy japchae! #shorts
I edited my easy japchae video to 1 minute! Enjoy it!
More detailed video is here:
The written recipe with more tips and photos is here: