Step 3 Shock the cooked spinach in cold or ice water to stop the cooking process. Add carrots and a pinch of salt. I first made jap chae for our church potluck about two years ago, it was a hit and i bring jap chae to our potlucks every time since because they ask me to (saves me time to think about what to bring). I am pretty sure the purple-ish jelly like ingredient is the wood ear mushroom. I managed to find an asian food supplies warehouse in Perth so I filled my suitcase with noodles to take home on the plane haha. Adjust the seasoning with more soy sauce and sugar as needed. Soak dried shitake mushrooms (left) and wood ear mushrooms (on the right in top left pic #1). Because this can be quite time-consuming, many recipes you see today may tell you to saute all the ingredients all together at the same time. Just wipe off any excess oil and crumbs with a paper towel after cooking each ingredient and you should be good to go! And in my opinion, unless done right (which I actually have found a way to make it right – see my One Pan Japchae recipe for quicker version), it usually produces a mediocre one where everything is soggy, mushy and wet. So few people do it this way now.. Thank you SO much for your comment – it is always so encouraging to hear. So a trip to Smile market last week fixed that! I am so glad that you got to taste a good version of ChopChae. maybe it’s the mushroom ear wood ?? I love your recipes on Kimchimari! It’s time to put everything together! Japchae will spoil if left at room temp longer than half a day in warmer temperatures (summer) so store in fridge right away. I LOVE hearing from you! Pork or imitation crab meat in lieu of beef. Saute carrots until they are soft and tender, Add 1 T oil in frying pan on medium heat. * 1 Tbsp = 15 ml, 1 tsp = 5 ml, 1 cup = 240 ml. What kind of soya sauce would you recommend? Thank goodness for internet shopping. Aww.. thank you so much for your kind feedback. Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. So glad you found my site! I edited the page just to make it clear. You can also use green onions instead. We end up having rice in addition anyway but you are right, no need to have rice. Jap(잡雜) means to mix and Chae(채菜) means ‘vegetables’. I’m not sure though.. Directions Step 1 I’m planning to make Tteokguk tomorrow, nut I’m out of spinach, so I’ll be garnishing with chard from the garden. Once the water is … Advertisement Step 2 Thank you JinJoo for sharing your recipes. Learn how your comment data is processed. ** I say 10 servings but this is small serving as a side dish. Question – if I can’t get glass noodles, can I use soy noodles? Omit beef for a wonderful vegan version. I love Korean food, and your recipes make it accessible and easy to make at home for non-Koreans. Had a dinner for 15 ladies made japchae, bulgogi and kohlrabi all from your blog. The Japchae recipe I introduce here is the way my mom used to make at home when I was little – for the Seollal or Chuseok holidays and big parties. Saute ingredients one by one in the following order: onions... - Add 1 T oil in frying pan on medium heat. – Gluten Free recipe assumes you are using gluten free soy sauce (since many soy sauces contain gluten or wheat). Remove. I would really love to try to make this recipe and I’m wondering if you can help me clarify the measurements you used on the seasoning for the noodles…, you said: Clean the fresh or rehydrated mushrooms by rubbing each mushroom under cold running water. Bringing extra seasoning on the side is a great idea!! Sautéing the ingredients separately really makes a difference in the final product. I have made this before without the meat, and it turned out perfect! Sometimes dirt/sand are buried in the mushroom to make sure all the dirt is washed off. This Japchae recipe is traditional and authentic – exactly how my family made it for years, so Enjoy! – MSG & Corn Syrup FREE – these are never used in my recipes Hope it turns out good for you! Two of my friends in Yeoson (?) green bell peppers (julienned), Chinese chives, green onions or even some green chili peppers can be substituted for spinach. Set aside. Join to get my FREE cookbook + monthly newsletters + recipe updates! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook! Just reheat in a pan over low heat – not too high. Saute for 3 mins or so and the mushrooms should be done. How long does Japchae keep in the fridge? I think we will add some extra ingredents though Not as chewy and stringy but more pasty. Coating the noodles with oil will keep the noodles from sticking together. • 3 T sesame oil. I’ve tried your japjae recipe a few times now, and it’s delicious! The sweet potato noodles are lovely. Japchae is a classic Korean Glass Noodle dish that has beef, carrots, spinach, mushrooms and onions. Your email address will not be published. Cut noodles with scissors a few times so they are easier to eat. ? Add onions and sprinkle a pinch of salt. The best to you and your web site. … Sprinkle some toasted sesame seeds. I also bring some extra seasoning for the noodles served on the side and some fried egg sheets for topping. When I make japchae, it’s typically an entree at home because they are a complete delicious meal (carb, protein and fibers) and especially when I don’t have time or energy make a few dishes for a meal!