Sauteed Korean Vermicelli With Vegetables Recipe - Cooking Index
Sauteed Korean Vermicelli With Vegetables Recipe - Cooking Index
In this dish, the vegetables are julienned to make them easier to pick up with chopsticks. Practical and easy to prepare, japchae is ideal for potluck parties and outings, or any kind of celebration, because it can easily be shared among a lot of people. It is tasty cold and does not need to be complemented with other side dishes. Furthermore, it's easy to transport because it is not soupy.
Type: Pasta| 1 lb | 454g / 16oz | Glass noodles |
| = (or potato starch noodles) | ||
| 3 oz | 85g | Scallions - cut into 1" lengths |
| 3 oz | 85g | Carrot - julienned |
| 3 oz | 85g | Onion - julienned |
| 3 oz | 85g | Mushrooms - cut into pieces |
| 7 oz | 198g | Spinach - poached in hot |
| Water and cut into generous pieces | ||
| 1 1/2 tablespoons | 22ml | Soy sauce |
| 1 tablespoon | 15ml | Sesame oil |
| 2 teaspoons | 10ml | Crushed garlic |
| 3 tablespoons | 45ml | Brown sugar - (optional) |
| 1/2 teaspoon | 2.5ml | Sesame seeds |
Soak the noodles in hot water for 15 minutes, then coarsely chop a few times for manageability.
Place noodles and all the vegetables, except the spinach, in a saute pan. Add the soy sauce, sesame oil, garlic, and brown sugar and saute over a medium flame for 4 or 5 minutes. Remove from flame and mix in the spinach while it is still hot. Sprinkle with sesame seeds.
This recipe yields 2 to 3 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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