Making Korean Jap-Chae or Stir-fried Vermicelli

Wednesday, April 14, 2010

Introducing Jap-Chae! This humble Korean comfort food is a staple in my kitchen, or rather, I make it after an excursion to Hmart in Burlington, MA. These glassy noodles are made with mung-beans and have an addictive, chewy texture which I love. I once offered this to a Korean boy I liked and he said that it was very well done! Despite how good this Jap-Chae tasted, this boy didn't like me in the end so I'm convinced I should have added more meat and less vegetables instead. :)
Here's a step-by-step guide on making this yummy dish.

1. Get the noodles from your korean grocery store.
 2. Prepare onions, leeks, spring onions, chinese/woodear mushrooms, meat (and marinade) +

2b. Spinach. I used arugula cos i had way to much veggies in the fridge and no spinach. Once cooked, they lose their nutty flavor but gain a texture akin to spinach.

3. When your pot of water boils, cook the noodles for 5 minutes. I used 2 bunches cos I was cooking for the week.
4. After straining the liquid, mix in about 2 tbs of sesame oil and mix well to prevent the noodles from sticking together.
See how glossy it is? Set aside.
5. caramelize some minced garlic
6. Add onions, leeks, spring onion and cook until tender.
7. Add your greens and they wilt pretty quickly.
8. Tuck in carrots and mushrooms. Put carrots in the end so they'll be crunchy.
9. Mix veggie mixture and browned meat into pot of noodles. In half a cup of water, add soy sauce, 1 tbs sugar + oyster sauce as secret ingredient to taste. Mix mix mix!!!!
10. Sprinkle with toasted sesame seeds and you're done! This was my lunchbox by the way.


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