Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 30 Jun 2015 16:40:20 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Vegetarian Korean Japchae Noodle Recipe http://steamykitchen.com/36179-vegetarian-korean-japchae-noodle-recipe.html http://steamykitchen.com/36179-vegetarian-korean-japchae-noodle-recipe.html#comments Thu, 12 Jun 2014 13:53:18 +0000 http://www.steamykitchen.com/?p=36179 Make Korean Japchae Noodles (Glass Noodles) - Recipe and how-to video from cookbook author Jaden Hair of Steamy Kitchen. This recipe is vegetarian and includes sweet potato, kale and swiss chard providing a nutrient rich meal!

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Korean Japchae Noodles Recipe Vegetarian

Scott’s garden yielded a bucket of sweet potatoes and my raised beds finished the Spring growing season sputtering out the last of the kale and swiss chard. Summer is when we put the raised beds to rest – it’s just too darn hot to grow anything except hot chile peppers and okra (which sounds kinda good together too!)

We decided on making one of Korea’s most popular dishes, Japchae, or Glass Noodles. If you have friends or family on this or that diet, this is a dish that just might please everyone (well, except for meat-only eaters).

Korean Japchae Noodles Recipe Vegetarian

So what are dang myung noodles??

Dang Myung noodles are made from sweet potato starch, so they are vegan, gluten-free, paleo-friendly, dairy-free, soy-free and peanut-free. The back of every package that I’ve found at the Asian market states that the only ingredient is Sweet Potato Starch. I’m not so sure of that. There’s got to be some other ingredient in these noodles – can anyone confirm?

The noodles are stretchy, neutral flavored (duh!), slightly chewy and springy in texture. What they are great for is soaking up all of the flavors in the dish. Not much seasoning is needed because the noodles really act like a sponge.

FOOD FIGHT!!!

The other thing these noodles are fantastic for is FOOD FIGHT! Because they are so elastic, you can flick your wrist and SLAP your opponents face with a tangle mess of stinging wet noodles. Watch the recipe video…and at the end and see how well this works. I let the boys go at it with each other!

But beware….10 Minutes of food fighting fun, 40 minutes of cleanup. But the boys said it was all worth it. My camera lens….not so happy. I got hit too!

Korean Japchae Noodle Recipe Video

 

 

Korean Japchae Noodles Recipe Vegetarian

 

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Korean Japchae Glass Noodles Recipe - Super Foods Version!

Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes
Korean Japchae Noodles Recipe Vegetarian

The key to this recipe is adding each ingredient separately - in the video, the sweet potato takes the longest to cook, so it goes in first.

Feel free to customize! Add mushrooms (add with the onions); matchstick carrots or fresh spinach leaves (add them the same time as the kale/swiss chard).

Ingredients:

6 ounces dried Korean glass noodles (sweet potato)
1 medium sweet potato
4 big handfuls kale and swiss chard
1 onion
1 stalk green onion
3-4 cloves garlic
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
1 tablespoon cooking oil

Directions:

PREP INGREDIENTS:
1. Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes.
2. Vegetables:
-Kale/Swiss Chard: Fold leaves in half, tear away the leafy part from tough stem (discard stem). Cut or tear leaves into bite sized pieces.
-Dice the sweet potatoes into 1/2" dice (the smaller you dice, the quicker it will cook)
-Onion: Slice onion into thin slices.
-Green Onion: chop.
-Finely mince the garlic.
3. In bowl, whisk together soy sauce, brown sugar and sesame oil.
4. If 10 minutes have passed for the noodles, drain the noodles.

COOK:
1. Heat wok with cooking oil over medium heat. Add in the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.
2. Turn heat to medium-high and add in the onions. Stir-fry for 2 minutes, until onions become translucent.
3. Add in the garlic and green onion. Toss well and cook until fragrant, about 1 minute.
4. Add in the leafy vegetables. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.
5. Add in the noodles and pour in the sauce. Toss well again to combine everything. Finish off with sesame seeds.

 

Items I use (and love!)

This baby is my favorite way to mince garlic. It can do up to 4 cloves at the same time!
Since we’ve sold out of the Steamy Kitchen Woks (thank you to all the customers!) I’ve been using and loving this Anolon Wok – it’s got a flat bottom, hard-anodized aluminum with nonstick, a great lid that you can see through and heat resistant handles. And, the price is amazing! Great for gas or electric.

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Korean Glass Noodles – Jap Chae http://steamykitchen.com/618-korean-glass-noodles-jap-chae-2.html http://steamykitchen.com/618-korean-glass-noodles-jap-chae-2.html#comments Wed, 16 Jul 2008 04:42:29 +0000 http://steamykitchen.com/blog/?p=618 from the Steamy Kitchen archives…. The software that runs my website has a nifty little feature that tells me what terms people are entering into the search box when they come to Steamy Kitchen. Although smart authors would probably use this information to enhance their site and serve the needs of their readers, the only reason I check this page ...

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jap-chae

from the Steamy Kitchen archives….

The software that runs my website has a nifty little feature that tells me what terms people are entering into the search box when they come to Steamy Kitchen. Although smart authors would probably use this information to enhance their site and serve the needs of their readers, the only reason I check this page is for comic relief. Most terms are legit, such as a recipe for jap chae, but at least once a day, I find a gem, something that just makes me giggle. It’s a total mystery why someone would come to my Asian recipes Web site and enter into the search box: “what foods give you spots” and expect that I have the answer!? I doubt if these people ever found what they were searching for on my blog, but I wanted to take the time to address these curious questions and concerns:

 

  • Egg fried rice secret smell: There should be no secret smell to your fried rice. Maybe you’re using rotten eggs? Dishes that you serve really shouldn’t have secret smells. That’s totally gross.
  • Burger shrink: Thank you, but my hamburgers are emotionally stable. No therapy needed.
  • Horrid Chinese chicken: Most Chinese chickens are pretty nice. Sometimes if you get a mother hen that enjoys nagging and bossing chicks around, yes, then the hen might be a little horrid. But that’s nothing that a bottle of wine can’t handle. That’s how the Chinese came to invent the dish Drunken Chicken.
  • White stuff that goes out of salmon: I don’t know … maybe the salmon has some sort of chickenpox? Bad case of acne? My advice: If your salmon has pus, don’t eat it. But how you landed on my site is a mystery. I’ve never written a recipe for diseased salmon.
  • Chinese chicken cancer: Is this like the Beijing bird flu? Symptoms of the Chinese chicken cancer are: a sudden uncontrollable urge to peck at your computer screen; hair falling out in clumps, leaving you with a mohawk “comb”; strange feeling of wanting to sit on your computer mouse to keep it warm; and, lastly, waking up at the crack of dawn and scaring your mate by screeching “BAAAAKKKAAAACCCCKKKKKK!!!!!” You need professional help. None of my recipes will cure this. And for the rest of you, here’s a recipe for jap chae, the No. 10 most-popular search term on my site. The noodles used in this dish are made from sweet potato starch and become translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten-free and are wonderfully springy and light. You can use any type of fresh mushrooms, such as shiitake or even the standard button mushroom, but traditionally, dried wood ear mushrooms, found in most Asian markets, are used. Just rehydrate the mushrooms in warm water for 15 minutes, drain and they will be ready for your stir-fry. I love making this dish in the summertime because you can serve these noodles at room temperature or even slightly chilled. ***

This dish can also be spelled: Jab Chae, Chap Chae. The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten free and are wonderfully springy and light. I love making this dish in the summertime, because you can serve these noodles at room temperature or even slightly chilled.

You can find them at Asian markets or online at Komart. Glass Noodles Just boil the dried noodles for 5 minutes, drain and toss with sesame oil so that they don’t stick together:

Korean Glass Noodles You can use any type of fresh mushrooms, like shitake or even the standard button mushroom, but traditionally, dried wood ear mushrooms, found in most Asian markets, are used. Just rehydrate the dried wood ear mushrooms in warm water for 15 minutes, drain and they’ll be ready for your stir-fry. The spinach was shy – didn’t want to jump in the group shot.

ingredients

Stir fry the carrots and onions until softened, oh…about 1 minute…but it really depends on how thin you slice your onions and carrots:

Stir fry carrots and onions

Add garlic, scallions and mushrooms. Fry 30 seconds:

Add garlic, scallions and mushrooms

Then add spinach, noodles, soy sauce, sugar, fry 2-3 minutes until noodles are heated through. Turn off heat, toss with sesame seeds and remaining 1 1/2 tsp of sesame oil:

Add remaining ingredients

Jap Chae

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Jap Chae Korean Glass Noodles Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
jap-chae

Ingredients:

1/2 pound dried Korean sweet potato noodles
2 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, very finely minced
3 stalks green onions, cut into 1" lengths
1/2 cup fresh mushrooms, thinly sliced (shiitake or wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds

Directions:

1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

2. In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking. Fry onions and carrots, until just softened, about 1 minute. Add the garlic, scallions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

 

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Korean Glass Noodles – Jap Chae / Chap Chae http://steamykitchen.com/180-korean-glass-noodles-jap-chae.html http://steamykitchen.com/180-korean-glass-noodles-jap-chae.html#comments Mon, 24 Sep 2007 03:51:38 +0000 http://steamykitchen.com/blog/2007/09/23/korean-glass-noodles-jap-chae/ Photo of Korean Glass Noodles – Jap Chae/Chap Chae These past few days, I needed to cook healthy. Not for me, but for the sake of my children. You see, last week, I had Lasik eye surgery. As any reasonable mother would do, I milked it as far as I could go in terms of slacking on my housewifery duties. ...

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Jap Chae
Photo of Korean Glass Noodles – Jap Chae/Chap Chae

These past few days, I needed to cook healthy. Not for me, but for the sake of my children. You see, last week, I had Lasik eye surgery. As any reasonable mother would do, I milked it as far as I could go in terms of slacking on my housewifery duties. Laundry? bah..eyes too dry. Ironing? doc said no heavy lifting. Dishes? need to lay down to put in drops every 2 hours. Vacuuming? nope…can’t see squat after squirting in drops. Best to just sleep in every morning and let Scott handle the kids. It took 3 days before the kids confessed me what they’ve been eating for breakfast….

Breakfast of Champions Temper Tantrums

  • 1 Double Fudge Pop-Tart
  • A slice of white bread
  • Water

Now. Let’s review, shall we? No. let’s not. You already know where I’m going with this. But then again, what was I thinking? I love my dear husband so very very much, but I certainly didn’t choose him for his eating habits.  I mean, this the guy that tops his Fritos with canned chili, spray-on cheese and calls it dinner, considers microwave butter popcorn a vegetable and hides a stash of chocolate breakfast bars at office and another in the front seat of his car so that he doesn’t have to share with the kids. Naturally, I took over the role as Frau Nutrition in our household and nudged my kids to embrace all sorts of vegetables – even brussels sprouts and salad. Now, don’t get me wrong, we eat our share of junk as evidenced by: Negative Calorie Chocolate Cake Chocolate & Dark Rum Tiramisu but I always make sure that we balance it out with healthy stuff too. All became undone those fateful mornings that I relinquished my morning duties. Despite the kitchen being stocked with soy milk, milk, juice, oatmeal, yogurt, whole-wheat bagels, eggs and fruit, those items were left untouched. Do you even know how many bushels of vegetables my kids have to eat to make up for 3 mornings of Pop Tarts, white bread and water?!? Where did those Pop Tarts come from in the first place?!? Does my husband have a contraband stash? (sigh) Just dig me a grave, boys.

😉  We took a little vacation this weekend to Marco Island – thanks to my sister-in-law who works for Marriott (now, that’s what I call RWB – relative with benefits) who got us a room overlooking the beach. It was a perfect mini-getaway. Thank you, R&M!

***

On to the recipe for healthy Korean noodles with tons of vegetables, Jap Chae (or Chap Chae).  The noodles are made from sweet potato starch, but taste NOTHING like sweet potatoes.  They are light in texture and color, making it a great flavor carrier for any type of vegetables and seasonings.

Korean Glass Noodles – Jap Chae

Korean Glass Noodles

This dish can also be spelled: Jab Chae, Chap Chae. The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten free and are wonderfully springy and light. I love making this dish in the summertime, because you can serve these noodles at room temperature or even slightly chilled.

You can find them at Asian markets or online at Komart.  Just boil the dried noodles for 5 minutes, drain and toss with sesame oil so that they don’t stick together:

Korean Glass Noodles

You can use any type of fresh mushrooms, like shitake or even the standard button mushroom, but traditionally, dried wood ear mushrooms, found in most Asian markets, are used. Just rehydrate the dried wood ear mushrooms in warm water for 15 minutes, drain and they’ll be ready for your stir-fry. The spinach was shy – didn’t want to jump in the group shot.

Vegetables

Stir fry the carrots and onions until softened, oh…about 1 minute…but it really depends on how thin you slice your onions and carrots:

Carrots and onions

Add garlic, scallions and mushrooms. Fry 30 seconds:

Jap Chae

Then add spinach, noodles, soy sauce, sugar, fry 2-3 minutes until noodles are heated through. Turn off heat, toss with sesame seeds and remaining 1 1/2 tsp of sesame oil:

Jap Chae

Jap Chae / Chap Chae

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Korean Glass Noodles - Jap Chae/Chap Chae Recipe

Servings: 4-6 as part of multicourse meal Prep Time: Cook Time:
jap-chae

Ingredients:

1/2 pound dried Korean sweet potato noodles
2 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1" lengths
1/2 cup mushrooms, thinly sliced (shitake, wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds

Directions:

Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

*rehydrate your mushrooms if you are using dried


***

If you’re not into the whole healthy vegetable thing, then you’ll love:

Garlic Scallion Noodles

***

More Korean Dishes

korean-bbq-beef-wonton-0101 Korean BBQ Beef on Crispy Wonton Chip

Korean BBQ Kalbi (Short Ribs) and Bulgogi Recipe

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