This past Friday night, a few of my friends and I decided to try out a newly opened local Korean restaurant called “Mun Korean Kitchen”. The photos on their Facebook page made all of their food look amazing – we just had to try it! We definitely weren’t disappointed. We got a variety dishes including their Korean friend chicken, kimchi fried rice, and Jap Chae. As you may have already guessed, unanimously our favourite dish that night was the Jap Chae, hands down. It was then and there that I decided it was imperative for me to add a Jap Chae recipe to my collection. I had to google a few recipes to combine the ingredients, but here’s what I have. It’s still not as good as the restaurant, but it’s still pretty yummy. 🙂
This recipe is good so far, but still not as good as the restaurant! Needs more tweaking. TRY ADDING SOME BEEF STOCK POWDER? Needs more depth.
Adapted from: https://rasamalaysia.com/japchae-chap-chae-recipe/2/
Try this one if you want to add beef: https://www.maangchi.com/recipe/japchae
Serves: 4
Ingredients:
- 4 oz spinach (1 large handful)
- 250g sweet potato noodles (1 bunch)
- 2 Tbsp sesame oil
- 2 Tbsp dark soy sauce
- 2 Tbsp of sweet soy sauce
- 2 Tbsp soy sauce
- 1 Tbsp white sesame seeds
- 1.5 Tbsp oil
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 small carrot, julienned
- 1 zucchini, julienned
- 1 red pepper/capsicum, julienned
- 5 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
- 3 pieces of dry black fungi
Directions:
- Soak the dry shiitake mushrooms and black fungi in water (according to package instructions).
- Mix the soy sauce, sesame oil and sugar in a bowl. Set aside.
- Boil a pot of water to blanch the spinach (submerge in boiling water for 10seconds, then remove). Run the spinach under cold water, strain and then cut into smaller pieces. Add a pinch of salt and set aside.
- Use the same pot of water to cook the sweet potato noodles according to instructions. When done, cut the noodles into smaller pieces with scissors. Put in the same bowl with the spinach.
- Add the sesame oil, soy sauce and sugar to the bowl to prevent the noodles from sticking together. Mix well.
- While the noodles are cooking, toast the sesame seeds in a wok (without any oil) and then remove from the pan and set them aside.
- In a wok on medium-high heat, cook the garlic, onion, mushroom, carrot, zucchini and red peppers (optional) in some oil.
- Once the vegetables are done (slightly crunchy), turn the heat to low and add in the spinach and noodles. Mix well. Salt to taste.
- Sprinkle with toasted sesame seeds. Enjoy!
Abby Approved 