{"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":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/1962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/users\/80"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/comments?post=1962"}],"version-history":[{"count":28,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/1962\/revisions"}],"predecessor-version":[{"id":5250,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/1962\/revisions\/5250"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/media\/1971"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/media?parent=1962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/categories?post=1962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/tags?post=1962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}