Japchae Recipe

Japchae is one of the most popular and classic Korean side dish, it literally means mixed vegetables in where "jap" means "to mix" and "chae" means "vegetable". Japchae is a stir-fried noodle dish with vegetables. The noodles being used in Japchae is called dangmyeon, a sweet potato starch noodles, it's texture is similar to cellophane noodles or vermicelli noodles.

It is said that Japchae was first made during the 17th century, it used to be one of the staple dishes in Korean royal court. During that time it was served without the glass noodles, it was already 20th century when it was introduced and served with the glass noodles. But enough about the history since I don't have credentials in telling it's history, I only knew some of it as I was watching mukbangs in Youtube. LOL 

In case you're wondering if where can you buy the dangmyeon or the sweet potato starch noodles here in the Philippines, it is available on major supermarkets like Shopwise, Robinsons Supermarket and SM Hypermarket, I bought mine on SM Hypermarket.

If you're a health buff and you're wondering if sweet potato noodles is healthy, well it may be low in nutrients but it has less calories than other noodles, it has low glycemic carbohydrates (39-45), it has no fat and protein. The noodles itself may be low in nutrients but when you put in together the ingredients, especially the vegetables, it'll definitely be a health food. 

JAPCHAE RECIPE

Prep Time: 20 min. 
Cooking Time: 
Serves: 8 to 10 person

INGREDIENTS:

• Dangmyeon (Sweet Potato Starch Noodles), 500g
• Cabbage or spinach, sliced, 256 g
• Carrots, sliced thinly, 250g
• Vegetable oil, 1 Tbs.
• 1 large white onion
• 4 cloves garlic
• 1 cup shitake mushrooms, sliced
• Chicken breast fillet, sliced, 2 large pcs.
• Baking Soda, 1/2 tsp.
• Low sodium soy sauce, 1 Tbs.
• Black pepper, 1 tsp.
• Jidan (Egg Garnish)
• Green Onion (Garnish)

SAUCE

• Low sodium soysauce, 1/2 cup
• Honey, 4 Tbs.
• Sesame Oil (will be drizzled once the dish is cooked, adding it on the cooking process will lose its flavor)

PROCEDURE:

1. Cook the noodles for 5 minutes or until soft. Do not throw away the water it will be used in blanching later on. Once the noodle  is cooked, remove the noodles and rinse it on cold water. Cut the noodles into 6 or 7 inches long.
2. Blanch the cabbage or spinach for about a minute, remove it and rinse it on cold water, repeat the same process for the carrots and then set aside.
3. Prepare the sauce: on a bowl, mix in soy sauce and honey, set aside.
4. Place the sliced chicken breast on a bowl add in the baking soda, soy sauce, pepper and mix it, make sure the chicken is coated with the soy sauce mixture.
5. On a wok, add vegetable oil and saute the chicken on medium-high heat, add in the onion, garlic and mushroom.
6. Turn the heat to low and then add in noodles, blanched vegetables and the sauce, stir it well, turn off the heat and then drizzle some sesame oil, stir it again, make sure that the noodles is coated by the sesame oil and then you're done!

For Garnish, add in green onions and Jidan, it is basically just like a thin omelette and then sliced. I used 2 eggs for my egg garnish.

Let me know if you have tried cooking Japchae! Don't forget to like and subscribe on my Youtube Channel: