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Japchae (Chap Chae) pictures (1 of 4)
Japchae (also spelled as chap chae) is the first Korean dish I tried. Believe it or not, before I came to the United States, I had never had . Growing up in Malaysia with all its glorious local cuisines & familyand#8217;s home cooking, I seldom tried other cuisinesand#8230;plus there werenand#8217;t many international restaurants back then.
I first had Japchae when I lived in San Francisco. I fell in love with the springy & slightly chewy texture of the japchae , which is made from sweet potato. Korean food was new to me, the taste—especially the dishes with lots of heat—reminded me of , but itand#8217;s completely different & interestingand#8230;
Korean cooking is currently high on my priority list. Even though I enjoy Korean food tremendously, I am a novice but I have been cooking a lot of Korean dishes lately. Please stay tuned as I am going to exp& the category with kimchi fried rice, Korean pancakes, bulgogi, & more. Anyway, here is my japchae (chap chae) Healthy Recipes, which is easy & takes only to prepare. Enjoy!Japchae (Chap Chae) Recipe
8 oz noodles
4 oz spinach
1 1/2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
3-4 dried shiitake mushrooms, soaked in warm water, stem removed & sliced
1 small carrot, cut into thin strips
1 stalk scallion, cut into 1-inch lengths
1/2 tablespoon sesame oil
Salt to taste
1 heaping teaspoon toasted white sesame
4 tablespoons soy sauce
2 1/2 tablespoons sugar
Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water & rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
Heat up a pot of water & bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water & rinse the spinach under cold running water. Form the spinach into a ball & squeeze it to discard the remaining water. Cut the spinach ball into half.
Heat up the oil in a skillet or wok & add the garlic, onion, mushroom, & carrot & cook for about two minutes. Add the scallion & stir-fry for another minute. Turn the heat to low & add the noodles & spinach into the skillet or wok, follow by the sesame oil, the Sauce, & salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, & served at room temperature.
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