Skip to main content
logo
Food Advertising by

Korean JapChae (Sweet Potato Noodles)



I'm not a great fan of Korean cuisine but lately after savouring some Korean food during my recent vacation, I've sort of developed a liking to their stir-fry noodles, pork bulgogi and Tteokbokki or rice cakes.  I've a vague idea of how this stir-fry Dangmeyon was prepared but after surfing the net, settled for this simple vegetarian stir-fry sweet potato noodles.  My family enjoyed this meal and look forward to more.

















Recipe for Korean JapChae   (adapted from 'here' with modification)

    Ingredients
  • 350 gm Dangmyeon (sweet potato noodles)
  • 1.1/2  Tbsp sugar
  • 5  Tbsp light soya sauce
  • 1.1/2  Tbsp sesame oil
  • 1 carrot cut into strips
  • 1 capsicum - cut into strips
  • 1 onion - sliced
  • 300 gm cabbage, sliced
  • 5 Shitake mushrooms, soaked, stemmed and sliced
  • 5 cloves garlic, chopped
  • Lightly toasted sesame seeds

Method
  1. Combine sugar, soya sauce, sesame oil, mix well, set aside.
  2. Boil a pot of water, add the noodles, cook for 5 mins. until soft. Drain, cut into half-lengths, set aside.
  3. In a wok, add 2 Tbsp oil, saute the chopped garlic, mushrooms till fragrant, add in the cabbage, stir-fry.  Toss in the carrots and capsicum, stir-fry.  Finally add in the onion slices, mix well and fry till cooked.
  4. Toss in the drained noodles,  and add in the sauce, mix well.  Fine tune to desired taste.
  5. Dish out and serve immediately.



This post is linked to the event  Little Thumbs Up organised by Zoe of (Bake for  Happy Kids), and
Miu Mui of (My Little Favourite DIY) and hosted by Joyce of  Kitchen Flavours for this theme.

Photobucket

Comments

  1. I love stir-fry Dangmeyon too. I think is better than our 'dong fen', more chewy and can also make into salad.

    ReplyDelete
    Replies
    1. Yes, I agree with you. This Dangmyeon is more chewy and doesn't absorb so much water as 'dong fun'.

      Delete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. I enjoy Korean Food, especially love all the little pickles and side dishes that was usually served in cute little plates in rather small portions! And the kimchi is always a must for me!
    Your japchae looks delicious, I would love to try some too! I have never attempted to make Korean food at home, have always wanted to.
    Thank you for linking to LTU! Have a great weekend!

    ReplyDelete
    Replies
    1. At first I thought it's difficult to cook Korean food but since we can find the ingredients in Aeon now, worth giving it a try. My pleasure to link up with LTU!

      Delete
  4. I think Korean food is very similar to Japanese food:D I should like this very much, looks healthy and refreshing!

    ReplyDelete
    Replies
    1. Yes, they're more or less similar. I think you'll like this.

      Delete
  5. Oh Cheah, I forgot to ask you where did you got that pair of spoon and chopsticks? Very pretty!

    ReplyDelete
  6. sounds good! i just bought a packet of these noodles too..quite sometime back, havent cooked it yet. i was also thinking making something like this...and with vinegar..

    ReplyDelete
    Replies
    1. Actually, you can concoct your own sauce combination and add whatever you fancy. It'll be tasty too!

      Delete
  7. This looks so yummy & I love eating Dangmyeon. YUMMY! ;)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yam Fried Rice ~ 芋头粒炒饭

This Yam Fried Rice dish seems to be appearing in the menu of some restaurants lately, and I've savoured two versions from two different restaurants.   Here, I'm sharing with you my version of Yam fried rice, prepared with leftover cooked brown rice.  If you don't have leftover cooked rice, you can still use freshly cooked rice but air the rice to remove moisture and refrigerate it for a few hours before cooking.  This way your fried rice won't become clumpy or mushy.





A very satisfying and delicious bowl of Yam Fried Rice, which I must admit is truly 'Yum'!

Recipe for Yam Fried Rice ~  芋头粒炒饭

Ingredients

1 cup brown rice (rice cup)750 ml water200 gm yam cubes30 gm anchovies30 gm dried shrimps80 gm frozen peas2 eggs scrambled1 Chinese sausage, cut into cubes1 tsp light soya sauce1/4 tsp saltMethod Cook the rice in the rice cooker, set aside for a few hours.  (I used leftover cooked rice).In a wok, add some oil to shallow fry the yam cubes till the sides are slightly…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …