chapchae (korean glass noodles)
1 lb chapchae noodles (sweet potato noodles)
sesame oil
1/2 cup soy sauce
replace with coconut aminos for paleo, but see note below
1 tbsp honey
1 tbsp roasted sesame seeds
2 cloves garlic
1 1/2 tbsp sesame oil
plus extra for drizzling
1 1/2 tbsp olive oil
1 1/4 lbs shiitake mushrooms
1 whole onion
diced small
2 cloves garlic
sesame oil
1 1/2 tbsp olive oil
3 whole bell peppers
slivered, combination of red, yellow, and orange
1 large carrot
cut into strips
1/2 lb asparagus
thin stalks, halved lengthwise
1 cup snow peas
halved lengthwise
3 cups baby spinach
1/4 lb marinated bulgogi
This is an amazing, classic Korean dish that yields a lot. Because it can be served at room temp, it works well for parties. It also stores well and leftovers can be served as a main dish or as a side dish. It requires a fair amount of vegetable prep, but the actual cooking of it goes by quickly over a hot wok. Feel free to swap out veggies and meat to taste. Adapted from The Kimchi Chronicles: Korean Cooking for an American Kitchen. Congrats to Marja and Jean Georges Vongerichten for launching such an informative TV series and book. Thanks for inspiring Korean cooking in our home!
Boil noodles per package instructions. Drain and then drizzle with sesame oil. Set aside.
Roast the sesame seeds if needed, then whisk the soy sauce, honey, sesame seeds, and garlic. Set aside.
Heat the sesame oil and olive oil on high heat in the wok. Add mushrooms, onion, and garlic and stir constantly until browned and softened, about 4 minutes. Transfer this mixture onto a plate or bowl and drizzle with sesame oil.
Heat the sesame oil and olive oil on high heat in the wok. Add the bell peppers and carrot and stir constantly until browned and softened, about 2 minutes.
Then add the asparagus and snow peas and cook until they are just barely cooked through, about 2 additional minutes.
Combine the sesame-garlic sauce, noodles, mushrooms mixture, and spinach with the vegetables in the wok. Stir for about 30 seconds or until the spinach wilts.
Transfer the noodles into a serving bowl. Wipe the wok and add the marinated bulgogi. Stir until cooked through. Top the japchae with the meat.
source: Marja Vongerichten's The Kimchi Chronicles
We once made this recipe with low sodium soy sauce and it tasted pretty bland, so be sure to use regular soy sauce when cooking chapchae. If you end up substituting coconut aminos for the soy sauce, you might need to add salt.