{"id":1962,"date":"2012-03-12T05:30:28","date_gmt":"2012-03-12T05:30:28","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=1962"},"modified":"2017-12-20T08:49:57","modified_gmt":"2017-12-20T13:49:57","slug":"japchae-recipe","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/japchae-recipe\/","title":{"rendered":"Japchae Recipe"},"content":{"rendered":"<div class=\"mceTemp\"><\/div>\n<p>My roommate asked me for a vegan gluten free Korean recipe. I said to her quite enthusiastically, &#8220;<em>That&#8217;s easy! Traditional Korean food doesn&#8217;t\u00a0 include dairy or gluten. You can easily avoid meat and eggs too<\/em>.&#8221; She was excited!<\/p>\n<p><strong>. . .<\/strong><\/p>\n<p>And then we hosted a Korean cooking party with a medley of friends, in our small apartment. <em>Note: my next article will be titled, &#8220;Korean Cooking Party&#8221;.<\/em> I&#8217;ll walk you through everything you need for a successful Korean cooking party, and we&#8217;ll discuss some useful vocabulary too!<\/p>\n<p>But for now, here is my mom&#8217;s recipe for japchae (<strong>\uc7a1\ucc44<\/strong>), which is one of the easiest Korean dishes to make. It is traditionally made with clear sweet potato noodles (gluten-free), vegetables, and beef. The recipe below is the vegan version (sans beef), which is no less tasty. This recipe substitutes beef with pungent dried shitake mushrooms.<\/p>\n<p>Many of you are familiar with this classic Korean dish; one of our readers mentioned that\u00a0\uc7a1\ucc44 was eaten in the K-Drama, <em>Full House<\/em>. Have you ever eaten \uc7a1\ucc44? Have you ever made \uc7a1\ucc44? I am very curious to hear about your country&#8217;s availability of Korean food.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>\uc7a1\ucc44 RECIPE (<\/strong><em>Note: this recipe is for 8 large servings<\/em>.<strong>)<\/strong><\/p>\n<p><em>Ingredients:<\/em><\/p>\n<ul>\n<li>1 large bag of Korean vermicelli sweet potato noodles\u2014 1 kg. (2.2 lbs.)<\/li>\n<li>Vegetables:\n<ul>\n<li>5 large carrots (or more according to your preference)<\/li>\n<\/ul>\n<ul>\n<li>Green, red, and yellow peppers (1 of each)<\/li>\n<li>2 bags of pre-washed spinach (1 lb.\/16 oz.)<\/li>\n<li>1 pack of dried shitake mushrooms (1 oz.)<\/li>\n<li>Button mushrooms (1 lb.\/16 oz.)<\/li>\n<li>1 large yellow or white onion<\/li>\n<li>1 bunch of green onions<\/li>\n<\/ul>\n<\/li>\n<li>Spices:\n<ul>\n<li>Sea salt<\/li>\n<li>Black pepper<\/li>\n<li>White sugar<\/li>\n<li>Soy sauce (there are gluten-free versions)<\/li>\n<li>Vegetable oil<\/li>\n<li>Sesame seed oil<\/li>\n<li>Toasted\/Roasted sesame seeds (black or white)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><em>Directions:<\/em><\/p>\n<p><strong>STEP 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Prepare the dried mushrooms.<\/strong><\/p>\n<ul>\n<li>An hour before you start cooking, prepare the dried mushrooms. You will need to soak them in lukewarm water for an hour.<\/li>\n<li>Set aside; they will be \u201cready\u201d once they double in size.<\/li>\n<li>Once they double in size, squeeze all the water out of the mushrooms. (<em>Using your hands and a paper towel, gently squeeze a few mushrooms at a time.) <\/em><\/li>\n<li><em>Then, set to dry on a paper towel. (Pat them with a paper towel too, to ensure they are not soggy<\/em>.)<\/li>\n<\/ul>\n<p><strong>STEP 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cook the vermicelli noodles.<\/strong><\/p>\n<ul>\n<li>In a large pot, bring water to a boil.<\/li>\n<li>Once the water is boiling, add the vermicelli noodles. Ensure that all the noodles are submerged in the water.<\/li>\n<li>Boil for 9 minutes. Then, pour the noodles into a large strainer over the sink.<\/li>\n<li>Run HOT water over the noodles (<em>rinse only once<\/em>). Shake the strainer, toss the noodles, and let the noodles sit and drain\/dry.<\/li>\n<li><em>Note: leave the noodles in the strainer over a pot; set aside until STEP 6.<\/em><\/li>\n<\/ul>\n<p><strong>STEP 3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Prepare the spinach.<\/strong><\/p>\n<ul>\n<li>When the noodles are done, use the same pot and bring more water to a boil\u2014to blanch the spinach. You will cook the spinach for 1 minute in boiling water.<\/li>\n<li>Remove from heat immediately, and pour into a strainer over the sink.<\/li>\n<li>Let the spinach cool off.<\/li>\n<li>Using your hands, squeeze the water out of the spinach (<em>do this is small bunches<\/em>). Do this gently, and spread the spinach out on a paper towel (on a plate). Be gentle with the spinach, and let it air out.<\/li>\n<\/ul>\n<p><strong>STEP 4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Prepare\/cut the other vegetables. <\/strong><\/p>\n<ul>\n<li>Julienne all the vegetables except the green onions.<\/li>\n<li>You will chop the green onions into small 1 cm. slices.<\/li>\n<\/ul>\n<p><strong>STEP 5 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Stir-fry the vegetables.<br \/>\n(<em>Do not overcook the vegetables; they are supposed to be crunchy.)<\/em><\/strong><\/p>\n<ul>\n<li>In a large pan or wok, add 1 TBS. of vegetable oil.<\/li>\n<li>Once the pan is hot, turn the heat down to medium heat.<\/li>\n<\/ul>\n<ul>\n<li>First, add\/cook the carrots.<\/li>\n<li>Once the carrots are half-cooked (about 2-3 minutes), add the peppers. Stir occasionally for only 1 minute.<\/li>\n<li>Add the fresh and dried mushrooms; cook for another minute.<\/li>\n<li>Then, add the onions. Cook for another couple of minutes until the onions are cooked.<\/li>\n<li>Add the green onions.<\/li>\n<li>Then, sprinkle salt and pepper (to taste); mix well.<\/li>\n<li>Drain the liquid from the pan.<\/li>\n<\/ul>\n<p><strong>STEP 6\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mix the noodles and vegetables.<\/strong><\/p>\n<ul>\n<li>Pour the noodles into a large serving bowl, and mix in 1 TBS. of sesame seed oil.<\/li>\n<li>With gloves, using your hands, mix the oil and noodles. <em>This is easier with 2 people; one person \u201cmassaging\u201d the noodles; one person pouring the oil (gradually).<\/em><\/li>\n<li>Then, add the soy sauce. Pour the soy sauce gradually, while still \u201cmassaging\u201d the noodles with your gloved hands. <em>(Note: the noodles may still be hot.<\/em>) When the noodles turn a medium brown color, that is enough soy sauce.<\/li>\n<li>Add 1-2 tsp. of sugar; mix.<\/li>\n<li>Then, pour in the stir-fried vegetables.<\/li>\n<li>Mix gently with your hands.<\/li>\n<li>Then, add the spinach. You will see that the spinach naturally separates and blends in with the rest of the elements.<\/li>\n<li>Add more soy sauce, salt, and pepper (to suit your taste buds).<\/li>\n<li>The last step is sprinkling 1-2 TBS. of toasted\/roasted sesame seeds on top!<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><strong>ENJOY!<\/strong><\/p>\n<p style=\"text-align: left;\">\n","protected":false},"excerpt":{"rendered":"<img width=\"350\" height=\"233\" src=\"https:\/\/blogs.transparent.com\/korean\/wp-content\/uploads\/sites\/8\/2012\/03\/noodles-package-350x233.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/korean\/wp-content\/uploads\/sites\/8\/2012\/03\/noodles-package-350x233.jpg 350w, https:\/\/blogs.transparent.com\/korean\/wp-content\/uploads\/sites\/8\/2012\/03\/noodles-package-768x512.jpg 768w, https:\/\/blogs.transparent.com\/korean\/wp-content\/uploads\/sites\/8\/2012\/03\/noodles-package.jpg 800w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p>My roommate asked me for a vegan gluten free Korean recipe. I said to her quite enthusiastically, &#8220;That&#8217;s easy! Traditional Korean food doesn&#8217;t\u00a0 include dairy or gluten. You can easily avoid meat and eggs too.&#8221; She was excited! . . . And then we hosted a Korean cooking party with a medley of friends, in&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/korean\/japchae-recipe\/\">Continue Reading<\/a><\/p>","protected":false},"author":80,"featured_media":1971,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,1],"tags":[208547,375282,208376,2941,375278,375281,3506],"class_list":["post-1962","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","category-uncategorized","tag-gluten-free","tag-hansik","tag-japchae","tag-korean-cuisine","tag-korean-food","tag-recipes","tag-vegan"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Here is my mom&#039;s recipe for japchae (\uc7a1\ucc44), which is one of the easiest Korean dishes to make. 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It is traditionally made with clear sweet potato noodles (gluten free), vegetables, and beef. The recipe below is the vegan version (sans beef), which is no less tasty. This recipe substitutes beef with pungent dried shitake mushrooms!","og:url":"https:\/\/blogs.transparent.com\/korean\/japchae-recipe\/","article:published_time":"2012-03-12T05:30:28+00:00","article:modified_time":"2017-12-20T13:49:57+00:00","twitter:card":"summary_large_image","twitter:title":"Japchae Recipe | Korean Language Blog","twitter:description":"Here is my mom's recipe for japchae (\uc7a1\ucc44), which is one of the easiest Korean dishes to make. It is traditionally made with clear sweet potato noodles (gluten free), vegetables, and beef. The recipe below is the vegan version (sans beef), which is no less tasty. 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