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Korean Vegan Japchae
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Korean Japchae (Vegan Version) Ingredients: • 1 bag of Dangmyun (sweet potato noodles) • 2/3 cup dried/sliced Shitake mushrooms (I used fresh)* • 1 small bunch of spinach • 1 red bell pepper • 1 carrot • 4 green onions • 1 onion • salt (sprinkle every time you stir-fry veggies) • drizzle of soy sauce (for stir frying mushrooms) • 4 cloves of minced garlic • 4 Tbs soy sauce (more or less, to taste) • 2 tsp black pepper (more or less, to taste) • 3 Tbs sesame oil (more or less, to taste) • 1 tsp sugar (more or less, to taste) • 1 tsp sesame seeds *NOTE: If using dried shiitake: Soak the Shiitake mushrooms for several hours until soft, squeeze out water well. Directions: 1. Cut all vegetables into thin matchsticks (except the spinach). Blanch the spinach and rinse in cold water and squeeze out water. Cut into bite sizes. (If you get small baby spinach, you can skip blanching and just stir-fry it like the other vegetables.) 2. Start water boiling for the noodles. 3. Stir fry the other vegetables individually with oil until soft and then remove (in other words, cook the carrots, and then remove before adding onions, and so forth). Add a sprinkle of salt each time you stir-fry a vegetable, except for the mushrooms which you will drizzle a little bit of soy sauce over. [Note the everyone cooks the vegetables to their preference. I like them soft, but some cook them so they are slightly crisp.] Remove the vegetables to a plate if your noodles haven't finished cooking. 4. Cook the dangmyun in boiling water for 10 minutes. When dangmyun is done (check if it’s soft and slightly chewy), drain well. Roughly cut into about 4 inch pieces with scissors. 5. Immediately, add soy sauce and sugar, then the dangmyun into the pan/wok and stir fry for 3-5 minutes over medium heat (this way, it will keep the noodles nice and chewy). Add all the veggies to the dangmyun with garlic and black pepper. Mix well and stir fry over low heat for 5 more minutes. 6. Turn off the heat and add sesame oil and sesame seeds and mix well. Serve with rice and banchan, or just by itself!
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Cassie's Korean Japchae recipe
Transcript of Korean Vegan Japchae
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Korean Japchae (Vegan Version)
Ingredients: 1 bag of Dangmyun (sweet potato noodles) 2/3 cup dried/sliced Shitake mushrooms (I used
fresh)* 1 small bunch of spinach 1 red bell pepper 1 carrot 4 green onions 1 onion salt (sprinkle every time you stir-fry veggies) drizzle of soy sauce (for stir frying mushrooms) 4 cloves of minced garlic 4 Tbs soy sauce (more or less, to taste) 2 tsp black pepper (more or less, to taste) 3 Tbs sesame oil (more or less, to taste) 1 tsp sugar (more or less, to taste) 1 tsp sesame seeds
*NOTE: If using dried shiitake: Soak the Shiitake mushrooms for several hours until soft, squeeze out water well.
Directions: 1. Cut all vegetables into thin matchsticks (except the spinach).
Blanch the spinach and rinse in cold water and squeeze out water. Cut into bite sizes. (If you get small baby spinach, you can skip blanching and just stir-fry it like the other vegetables.)
2. Start water boiling for the noodles. 3. Stir fry the other vegetables individually with oil until soft
and then remove (in other words, cook the carrots, and then remove before adding onions, and so forth). Add a sprinkle of salt each time you stir-fry a vegetable, except for the mushrooms which you will drizzle a little bit of soy sauce over. [Note the everyone cooks the vegetables to their preference. I like them soft, but some cook them so they are slightly crisp.] Remove the vegetables to a plate if your noodles haven't finished cooking.
4. Cook the dangmyun in boiling water for 10 minutes. When dangmyun is done (check if its soft and slightly chewy), drain well. Roughly cut into about 4 inch pieces with scissors.
5. Immediately, add soy sauce and sugar, then the dangmyun into the pan/wok and stir fry for 3-5 minutes over medium heat (this way, it will keep the noodles nice and chewy). Add all the veggies to the dangmyun with garlic and black pepper. Mix well and stir fry over low heat for 5 more minutes.
6. Turn off the heat and add sesame oil and sesame seeds and mix well. Serve with rice and banchan, or just by itself!
