I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
I love eating Japchae but I know that it’s not that easy to make. Japchae is made with sweet potato noodles, also known as glass noodles. The texture is chewy and not starchy. Cooking the noodles can be a bit delicate as it absorbs a lot of liquid. There are different variations of this dish online and when I found an authentic Korean recipe, I didn’t have all the ingredients and spices. As you may already know my style, I tend to keep things simple and rely on salt and pepper. This is my version of Japchae but I assure you that it’s just as delicious! 🙂
You can find sweet potato noodles in any Korean markets (H-mart, Assi store) or asian grocers or even Superstore. I tried to look for noodles that were not made in China but I could not find any, even if they are packaged under a Korean brand. I was a bit hesitant as I’m not sure what it means if it’s made in China. Is it made with cardboard? Dead rats? Anyway, let’s forget about that and just cook with what we have.
Soak the noodles for about an hour so that it softens and expands. The more it expands means the more liquid it will contain and soak up less of your seasonings – preferable method. Drain, rinse and set aside.
Pan fry sliced chinese mushrooms with garlic and chicken in oil and mirin. Add sliced onions last.
When onions are halfway done, add the noodles to the mixture and half a can of chicken stock. Glass noodles have no taste on its own so it relies on the seasoning. You don’t want to overpower your dish by using too much soy sauce or sesame oil. Once the noodles are fully cooked, add soy sauce and sesame oil. This is a dish that uses quite a bit of sesame oil and you will need to taste test it while you are cooking as it will get absorbed quickly. Plate once the noodle is plump and fully cooked. You can garnish with sesame seeds.