my new favorite thing to make and eat. jap chae means "mixed and stirred" "vegetables" and it's an excellent way to eat your veggies. granted this can be time-consuming with the julienned vegetables and the Korean sweet potato starch-based glass noodle, dang myeon, is not easily found at the supermarket, but jap chae tastes and is sooooo good for you. it's even good cold, the next day.
also gluten-free for those looking to cut down on carbs or have issues with wheat. make sure that the soy sauce that you buy does not have wheat ingredients listed as some are grain-based. see Notes for more details.
1. boil the noodles for approximately 3-5 minutes 'til al dente and translucent. drain and rinse with cold water 1-2 times. snip with shears or just tear apart with your hands to make them more manageable, if you like. toss with some sesame oil to keep them loose.
2. in a small bowl, combine sauce ingredients, stir and set aside.
3. in a small frying pan set on medium-high, add the sesame seeds and dry
toast them. give it a shake every now and then to make sure that they
don't get burned. shouldn't take longer than 5 minutes for it to be
golden and fragrant. immediately, remove from heat and set aside in a small bowl.
4. reserve some of the mushroom soaking liquid to moisten dish if it gets too dry. drain mushrooms and as soon as it cools down, squeeze out excess liquid, cut off tough stems and slice caps into thin strips.
5. in a wok or large skillet heat up 1-2 tbsp of vegetable oil until it gets hot; add onions and carrots. cook until onion is translucent.
6. add scallions and garlic and quickly stir fry until fragrant, about 30 seconds. sprinkle on mushroom water if garlic starts to burn.
7. add spinach and cook just until it starts to wilt, stirring and tossing. sprinkle on some mushroom water if it gets too dry.
8. add sauce, sesame seeds and noodles and stir fry until noodles heated throughout and spinach is wilted but still bright green. serve hot or cold
a benriner or mandoline is an invaluable tool, especially for this recipe. it juliennes or slices, thinly, uniformly and quickly so you have more time to eat rather than prep. the adjustable blades are super sharpso use with great care. chefs are known to wear wire-mesh gloves while using them. Sambal Oelekis
a red chili paste that's a simple combination of chili and a tiny
amount of vinegar. other chili paste also have garlic, like the
smoother sauce that they usually have at your table in Chinese
restaurants, affectionately referred to as cock sauce.
sub dang myeon with any other glass noodles, like bean threads which are mung bean based or just use rice vermicelli. if you can get dang myeon, please do. much thicker and chewier and soaks up the flavors so nicely. yum!