Sunday, September 26, 2010

Jap Chae (Korean Glass Noodles)

I love eating Korean BBQ. But my family doesn't always like going to Korean BBQ restaurants because they 1) don't always like waiting for their food to cook, and 2) they don't like leaving the restaurant smelling like their meal. So I've learned to bring Korean BBQ home by making my own Korean dishes. Other than the actual BBQ itself, I also love eating the noodles they serve the food with. I never knew what the noodle dish was called but I've been dying to try to make it at home. So I did a search online and found this recipe. Jap Chae, so that's what its called!

Its my mother-in-law's birthday today and we're hosting the lunch at our house. Everyone is bringing a dish, and I decided to make my Korean BBQ Short Ribs and I thought making Jap Chae would go perfectly with it. This noodle dish tastes exactly like what they serve at the restaurants and it was so good! And easy too. Everyone liked it, even our nephew's girlfriend who happens to be Korean. Its a really light dish. I'm definitely going to make this again.

1/2 lb. dried Korean sweet potato noodle
2 1/2 tsp. sesame oil
1 Tbsp. cooking oil
3/4 cup thinly sliced onions
2 medium carrots, julienned
2 cloves garlic, minced
3 stalks green onions, cut into 1" pieces
1/2 cup sliced mushooms (shitaake or wood ear)
1/2 lb. spinach, washed and drained
2 Tbsp. soy sauce
2 tsp. sugar
1 Tbsp. sesame seeds

1) Cook noodles in a pot of boiling water for 5 minute. Drain under running water. Toss with 1 tsp. sesame oil to prevent from sticking. Cut noodles to smaller pieces with kitchen sheers. Set aside.

2) In a small bowl, mix soy sauce and sugar together. Set aside.

3) Heat vegetable oil in a hot wok or large skillet. Fry onions and carrots until softened, about a minute. Add garlic, green onions and mushrooms and cook for another minute. Add spinach, soy sauce mixture and noodles. Sautee for 2-3 minutes until noodles have cooked through. Turn of the heat and toss in sesame seeds and the remaining 1 1/2 tsp. sesame oil. Serve warm or cold.

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