Skip to main content

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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set