SWEET POTATO NOODLES (JAPCHAE)
Provided by Cecilia Hae-Jin Lee
Categories Beef Dinner Lunch Meat Noodle Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 or 5 servings
Number Of Ingredients 14
Steps:
- Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
- Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
- In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
KOREAN SWEET POTATO NOODLES (JAPCHAE)
If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish.
Provided by A Day In the Kitchen
Categories World Cuisine Recipes Asian
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
- Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
- Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
- Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
- Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 33 g, Cholesterol 47.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 2.3 g, Sodium 909.6 mg, Sugar 8.5 g
JAPCHAE (KOREAN SWEET POTATO NOODLES WITH EGG & VEGETABLES)
Recipe courtesy of Chef Sunny and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Soak the shiitake and wood ear mushrooms in cold water for 2 hours, and up to overnight. Soak the noodles in hot water for 30 minutes.
- Drain the shiitake and wood ear mushrooms. Squeeze the water from the shiitakes, and then thickly slice. Tear the wood ear mushrooms into pieces. Cut the king oyster mushrooms into 1/4-inch planks, and then 1/4-inch slices. Halve the onion, remove the root end, and slice with the grain. Cut the bell peppers into 1/4-inch slices. Grate the carrots on a mandoline using the 1/4-inch coarse-toothed blade. Cut the chives into 2-inch lengths. Keep all the vegetables in separate piles on a platter and place near the stove.
- Bring a large saucepan of water to a boil.
- Heat 3 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add the king oyster mushrooms, onions, and 1/2 teaspoon of the salt and cook, stirring with tongs, until softened, for 3 to 5 minutes. Remove from the pan to a large bowl or platter. Add 2 more tablespoons of the grapeseed oil to the pan, and then the yellow and orange peppers and 1/4 teaspoon of the salt. Cook, stirring, until softened, about 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the red peppers, carrots, and 1/4 teaspoon of the salt, and cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the shiitake and wood ear mushrooms and 1/4 teaspoon of the salt. Cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 3 more tablespoons of the grapeseed oil to the pan, and then the chives and 1/2 teaspoon of the salt. Cook, stirring, until limp, about 2 minutes. Remove from the pan to the bowl.
- Add the noodles to the boiling water and boil until they turn clear and soften, about 3 minutes. Drain.
- Heat 2 teaspoons of the grapeseed oil in a medium nonstick skillet over medium heat. Add the egg whites and tilt and swirl the pan so they cover the bottom in an even layer. Turn the heat to low and cook until the whites set, for 2 minutes. Flip and cook for 30 seconds on the other side. Remove to a cutting board. Add the remaining 2 teaspoons grapeseed oil to the pan and put over medium-high heat. Add the egg yolks and tilt and swirl the pan so they cover the bottom in an even layer. Cook until the yolks are set, for 2 minutes. Flip and cook for 1 minute on the other side. Remove to a cutting board. Fold each egg pancake into thirds and slice into very thin strips.
- Toss the hot noodles with tongs in a large mixing bowl with the sesame oil. Drizzle in the soy sauce and toss, coating the noodles well. Scatter in the garlic and mix well. Then add all the vegetables and mix with the tongs (or your hands if not too hot) to really get the vegetables and noodles integrated. Sprinkle in the scallions, honey, and sesame seeds and toss well. Transfer to a serving bowl and scatter the egg slices on top.
Nutrition Facts : Calories 627.5, Fat 38.7, SaturatedFat 5.1, Cholesterol 140.1, Sodium 1738.7, Carbohydrate 58.3, Fiber 4.5, Sugar 10.4, Protein 14.3
More about "korean sweet potato noodles japchae recipes"
KOREAN SWEET POTATO NOODLES (JAPCHAE) | A DAY IN THE …
From adayinthekitchen.com
5/5 (2)Total Time 50 minsCategory Main Course, Side DishCalories 393 per serving
- Combine beef marinade ingredients in a bowl and add sliced beef. Stir well to combine and marinate for at least 30 minutes.
- In a medium pot, bring water to a boil and add the dry sweet potato noodles. Cook for 5 minutes and drain.
SWEET POTATO NOODLES (KOREAN JAPCHAE) - POSH JOURNAL
From poshjournal.com
5/5 (7)Category Main Dish, Side DishCuisine KoreanCalories 461 per serving
- Marinate the Beef: In a medium bowl, combine beef with soy sauce, sugar, mirin, sesame oil, black pepper, and minced garlic. Mix well and marinate while preparing other ingredients.
- White Onion: In a large skillet, heat about 1 tsp of oil over medium heat until shimmering. Cook the white onion with a pinch of salt until just tender (for about 2 minutes). Be sure to keep stirring to prevent burning. Remove from heat and set aside.
- In a large skillet, heat about ½-1 tbsp of oil over medium-high heat until shimmering. Add beef and cook, stirring, until beef is cooked through. Remove from heat and set aside.
- Spinach: In a large pot of salted boiling water, cook spinach until tender, about 30 seconds. Remove the spinach from the heat and rinse in cold water a couple of times. Squeeze out excess water from the spinach with hands. Set aside.
KOREAN JAPCHAE NOODLES RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 (2.2K)Servings 2Cuisine KoreanTotal Time 45 mins
JAPCHAE (STIR-FRIED GLASS NOODLES) RECIPE - KOREAN BAPSANG
From koreanbapsang.com
KOREAN JAPCHAE (MIXED VEGGIES WITH SWEET POTATO …
From littledayout.com
JAPCHAE (KOREAN STIR-FRIED GLASS NOODLES) - MOMSDISH
From momsdish.com
KOREAN SWEET POTATO NOODLES PALEO JAPCHAE - I HEART …
From iheartumami.com
STIR-FRIED SWEET POTATO NOODLES (JAPCHAE) RECIPE
From today.com
JAPCHAE (SWEET POTATO STARCH NOODLES STIR FRIED WITH …
From maangchi.com
SWEET POTATO NOODLES (JAPCHAE) | KOREAN RECIPES | SBS …
From sbs.com.au
HOW MUCH CARBS IN SWEET POTATO NOODLES? - DE KOOKTIPS
From madang.jodymaroni.com
JAPCHAE STIR FRIED GLASS NOODLES RECIPE KOREAN BAPSANG RECIPES
From tmax.pakasak.com
TOP 48 JAPCHAE RECIPE KOREAN GLASS NOODLES RECIPES
From istimewa.dixiesewing.com
JAPCHAE KOREAN NOODLE DISH WITH SWEET POTATO NOODLES AND …
From xxphotoz.com
HOW ARE KOREAN SWEET POTATO NOODLES MADE? - DE KOOKTIPS
From touma.coolfire25.com
JAPCHAE (KOREAN SWEET POTATO STARCH NOODLES WITH VEGETABLES …
From americastestkitchen.com
HOW ARE SWEET POTATO NOODLES MADE? – DEKOOKGUIDE
From dekookguide.com
JAPCHAE: KOREAN SWEET POTATO NOODLES [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - MY KOREAN KITCHEN
From mykoreankitchen.com
HOW TO COOK KOREAN NOODLES? - DE KOOKTIPS - HOMEPAGE
From penncille.dixiesewing.com
JAPCHAE (KOREAN GLASS NOODLES WITH PORK AND VEGETABLES) RECIPE
From seriouseats.com
JAPCHAE (KOREAN SWEET POTATO NOODLES) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
JAPCHAE (KOREAN SWEET POTATO NOODLES) VEGAN RECIPE
From cookshideout.com
HOW ARE SWEET POTATO NOODLES MADE? - DE KOOKTIPS - HOMEPAGE …
From touma.coolfire25.com
TOP 46 JAP CHAE RECIPE KOREAN RECIPES - NAMUS.YOURAMYS.COM
From namus.youramys.com
WHAT ARE SWEET POTATO NOODLES? - DE KOOKTIPS - HOMEPAGE
From darrel.dixiesewing.com
KOREAN SWEET POTATO NOODLES (JAPCHAE) - RECIPE | SCMP COOKING
From scmp.com
You'll also love