Classic JapChae Recipe 잡채: Sweet Potato Glass Noodles Stir-Fried with Vegetables - Modern Pepper #6
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Jap Chae is a well known dish, here in the states, as an entry into Korean cuisine world by my non-Korean friends. It is super popular because of its unique taste of the sweet potato noodles (aka glass noodles), and the flavors from a variety of vegetables and the protein marinade juice (bulgogi broth) that is typically used in this dish. AND it is not greasy at all. It uses little oil, at least for my recipe below. This noodle dish is made using sweet potato noodles, it is definitely paleo-diet friendly.
FUN FACT #1: Traditionally, Jap Chae dish is made on special occasions, part of celebratory meals.
FUN FACT #2: The sweet potato noodles used in this dish is called "Dang Myeun," which sounds very similar to a Korean cold noodle dish called "Nheng Myeun."
Below, you will find the following information:
- YouTube Korean Cooking Video Recipe:
- Amazon.com links for ingredients and kitchen gadgets
- Recipe instructions
- List of Korean markets in the bay area
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YOUTUBE Korean Cooking Video Recipe: Classic JapChae Recipe 잡채: Sweet Potato Glass Noodles Stir-Fried with Vegetables - Modern Pepper #6
(Serving size 4-6 adults)
- 1 lb. Dang Myun Noodles (check for packaging label that has "Glass Noodles," "Sweet Potato Noodles," and Jap Chae or Chap Chae on the back of the packaging). TIP: Do not confuse these noodles for Nheng Myun noodles (summer noodles served cold) . which is usually placed close to the Dang Myun noodles.
- 1 to 2 Tbsp Soy Sauce to taste, when tossing the noodles
- 1/2 to 1 Tbsp Sesame Oil to taste, when tossing the noodles
- 1/2 to 1 Tbsp Olive Oil to be used for each of the vegetables when sauteeing
- 1 small-medium onion
- 6 Fresh Shitake mushroom
- 1 medium carrot stick
- 3 to 4 stalks of green onions/scallions
- 1 medium red bell pepper (can mix with yellow and orange bell peppers)
- Salt and Black Pepper when sauteeing the vegetables
- 2 eggs
- 1/2 to 1 Tsp Beef Dashida buillion (optional seasoning to enhance the bulgogi au jus)
- 1 cup of pre-made Korean spinach. (Substitute 6-8 dinosaur kale leaves)
- 1 Cup Cooked Korean Spinach OR Cooked Kale Leaves
Watch YouTube Korean Cooking Video Recipe: Classic JapChae Recipe 잡채: Sweet Potato Glass Noodles Stir-Fried with Vegetables - Modern Pepper #6
- 2 cups of Beef Bulgogi (substitute Chicken or Mushroom Bulgogi).
Watch YouTube Korean Cooking Video Recipe: Korean BBQ BulGoGi 불고기: Beef, Chicken, Mushroom & Pork (Spicy & Non-Spicy) - Modern Pepper #4
AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets For Classic JapChae Recipe 잡채: Sweet Potato Glass Noodles Stir-Fried with Vegetables Recipe - Modern Pepper #6
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Paleo Sweet Potato Starch Noodles
CLICK HERE: https://amzn.to/2CWV62U
ChungJungOne Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch
CLICK HERE: https://amzn.to/2CXH1lL
Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives
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Kikkoman Soy Sauce
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CJ Premium Roasted Seaweed Snack 5g -(Pack of 8)
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Ottogi Premium Roasted Sesame Oil, 10.82 Ounces
CLICK HERE: https://amzn.to/2vtDoyx
Sesame Seed Salt
CLICK HERE: https://amzn.to/2OlWjlJ
Dasida Beef Flavor Soup Stock
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Olive Oil Greek medal winner
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Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil
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Diamond Crystal Kosher Salt, 3 lbs
CLICK HERE: https://amzn.to/2yLjG2f
Spicy World Peppercorn (Whole)-Black Tellicherry
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COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
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Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
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Bellemain Micro-perforated Stainless Steel 5-quart Colander-Dishwasher Safe
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Premium Locking Stainless Steel Kitchen Tongs for Cooking by Integrity Chef - Set of 2 Cooking Tongs with Silicone Tips
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Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"
CLICK HERE: https://amzn.to/2NUPKKz
All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver
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Tramontina 80116/041DS Gourmet 18/10 Stainless Steel Induction-Ready Tri-Ply Clad Covered Stock Pot, 8-Quart, NSF-Certified
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All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware
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Wusthof Classic 8-Inch Chef's Knife
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Wüsthof Twelve Piece Block Set
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Wusthof Classic 7-piece Slim Knife Block Set
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- Presoak the noodles in a large bowl. Make sure to completely submerge the noodles by placing a heavy plate or bowl on top. Soaking time: 20 minutes.
- Preheat your large non-stick frying pan, add 1 tbsp of olive oil and tilt the pan around to coat the pan. Add your eggs (beat lightly). Quickly tilt the pan around to create a circle. Turn down the heat to low medium. Using the tip of the spatula, cut the circular egg in half. Gently flip the halves of the eggs over. Wait 10 seconds and transfer to a plate. Sprinkle a pinch of salt and let it rest.
- Turn the heat back up to high. Use a wet paper towel (wet it with water and squeeze out the excess) to wipe off any residue of the eggs.
- Have a large mixing bowl ready to add the sauteed vegetables.
- TIP: We want to lightly brown/wilt/sweat the vegetables, not over cook it. We need the vegetables to stay crunchy. Remember, the sauteed vegetables will continue to cook as it rests in the mixing bowl.
- Add 1/2 to 1 Tbsp of olive oil and sautee the onions (sliced 1/2" wide) until you see some brown marks on the onions. Then add the green onions (cut into 2" long) and sautee for 30 - 60 seconds. Add a pinch or two of salt, and a small pinch of black pepper. Transfer the vegetables to the mixing bowl.
- For my vegetarian friends using Mushroom Bulgogi, skip this part. Add 1/2 to 1 Tbsp of olive oil and sautee the Shitake mushrooms (cut the roots off and slice into 3-4 pieces) until you see some brown marks on the mushrooms. Add a pinch or two of salt, and a small pinch of black pepper. Transfer the vegetables to the mixing bowl.
- Add 1/2 to 1 Tbsp of olive oil and sautee the carrots (julienne cut/cut into thin strips) until you see some brown marks on the carrots. Add a pinch or two of salt, and a small pinch of black pepper. Transfer the vegetables to the mixing bowl.
- Add 1/2 to 1 Tbsp of olive oil and sautee the red bell pepper (cut into thick strips) until you see some brown marks on the bell peppers. Add a pinch or two of salt, and a small pinch of black pepper. Transfer the vegetables to the mixing bowl.
- This part is only for those that are substituting dinosaur kales leaves for pre-made Korean spinach. Using your hands, strip off the green leafy part of the kale from the core stem. Wash the leaves and shake off excess water. Add 1/2 to 1 Tbsp of olive oil and sautee the kales leaves until the leaves are wilted. Add a pinch or two of salt, and a small pinch of black pepper. Transfer the vegetables to the mixing bowl.
Creating The Au Jus Of Your Bulgogi Of Choice:
- Pre-heat your non-stick frying pan on high heat. Add 1 Tbsp of olive oil and your bulgogi of choice. Quickly sear the protein or mushroom (until lightly browned) on one side and turn over. Turn down the heat to medium and move the meat around the pan to prevent it from burning, as the marinade can quickly burn/blacken on high heat.
- Add 1 cup of boiling water (please do use cold water) and turn the heat back up to high.
- After a minute later, taste the au jus. Add more salt or honey to taste.
- Optional Au Jus Enhancement: For beef and chicken bulgogi, add 1/2 - 1 Tsp of Beef Dashida (Korean beef bouillon). For Mushroom bulgogi, add 1 Tbsp of butter.
- The au jus should be salty enough to be used as our salt base to marinade the noodles, when tossing to season.
Cooking The Dang Myun Noodles:
(Unfortunately, these noodles cannot be cooked ahead of time.)
- In a large pot, fill with water 2/3. Place the lid, turn the heat to high, and wait for the water to boil.
- Creat a salt bath by adding salt. Approximately, 1/2 cup of salt, but taste it. The water should be salty, but do not over do it with salt.
- Add the presoaked noodles to the pot. Move the noodles around to prevent clumps. Do not cover the pot with the lid. The heat remains at high and keep an eye on it to prevent the water from boiling over. If the water starts to boil over, too close to the rim, turn down the heat to medium for 30 seconds and turn the heat back up to high.
- After 3 - 5 minutes later, taste one of the noodles. It should be chewy, not soggie/soft.
- Have a large mixing bowl with cold water next to the pot, and transfer the hot noodles to the bowl.
- Bring the mixing bowl with the noodles to the sink. Drain the noodles into a strainer, place back in the mixing bowl, and add cold water. Gently, move the noodles around the bowl for less than 10 seconds. Pour the noodles back into the strainer and using your hand (as shown in the video), pull the noodles up to quickly drain the excess water. At this point, the noodles should be slightly warm to touch. Let the noodles remain in the strainer for 5 minutes.
Tossing The Noodles:
- In a large mixing bowl, add your pre-drained noodles. Using a kitchen scissor, cut the noodles criss-cross. Add your bulgogi of choice with the au jus to the noodles, and using both of your hands, mixing thoroughly.
- Add all the sauteed vegetables to the noodles and mix thoroughly.
- Taste the noodles. Add additional salt and soy sauce, according to your taste preference.
Garnishing Your Jap Chae With The Scrambled Egg Strips:
- Stack the 2 halves of the eggs and roll it. Then cut into 1/3" or less strips. Add a few strips on top of your Jap Chae for garnishing.
KOREAN MARKETS IN THE BAY AREA
(Click on the hyperlinked names below to view their website)
Unlike the mom-and-pop Korean markets in San Francisco, the markets outside of SF are GIANT size Korean supermarkets.
- Oakland: KP Asian Market
- Daly City: Kukje Supermarket
- Sunnyvale: Hangook Supermarket
- San Jose: H Mart