I've been making jap chae a lot recently. After all of the heavy holiday food, it is a super healthy delicious meal.
It only takes about 30 minutes to make it too. It's a good way to hone your knife skills!
For seasoning sauce:
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- ½ to 1 teaspoon ground black pepper
- 5 garlic cloves, minced
For noodles, vegetables, and mushrooms:
- 8 ounces sweet potato starch noodle, soaked in cold water for at least for 40 minutes....dangmyeon, in Korean.
- 7 or 8 dried wood ear mushrooms, washed and soaked in cold water for at least 30 minutes
- 8 ounces king oyster mushrooms, sliced into long strips
- 1 large onion (8 ounces), sliced
- 2 large carrot, peeled and cut into 2-inch long and ¼-inch wide matchsticks
- 1 lb bunch spinach, washed, with the roots cut away, and the leaves cut into 4-inch pieces
- ¼ cup vegetable oil
- 1/4 C. water
You can use whichever vegetables are your favorites as well as your choice of meat. Or just use mushrooms and make it vegetarian.
I used bacon in this dish but it's just as good made without.
Soak the sweet potato noodles in cold water while you prep the veggies.
Place the carrots in the bottom of a big pot. I like the way the carrots are reflected in the pot. Carrot art.
Add the rest of the vegetables. Pour 1/4 C. of vegetable oil over it and toss with your hands to coat the vegetables.
Add the spinach.
Place the drained noodles on top of the spinach. Add 1/4 C. of water.
Pour the seasoning mix over the noodles. Do not stir this.
Cover with the lid and set your timer for 10 minutes. Cook this over medium high heat. After 10 minutes remove the lid and stir to combine.
I make a simple thin omelet and slice it and serve it over the jap chae. Sprinkle it with toasted sesame seeds and drizzle with a bit of sesame oil.
*You can add Korean pepper flakes or gochujang to the seasoning if you want it a bit spicier.
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