Japchae (Stir Fried Sweet Potato Starch Noodles)
July 20, 2010
Japchae is a Korean dish made from sweet potato starch (called dangmyeon), stir fried in sesame oil with various vegetables (typically thinly-sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It may be served either hot or cold. It is most commonly served as a side dish, though it may be a main dish.
The noodle has a wonderful texture, both chewy and slippery.
In fact, I don’t know sweet potato noodles exist until I have tried Japchae in a Korean restaurant. I didn’t notice that Jusco actually have it on their shelf and I was really keen to give it a try. I bought a packet of it a few months back and recently, I tried to cook it.
My first attempt was so-so as I didn’t fry the noodles with the sauce together. My second attempt was a success! Dad loves it and he likes the texture of the noodles and he said it’s like ‘tang hun’ but a thicker version. I agree with him. Plus, the dish is healthy and nutritious. So, why not give it a try for those of you who have not tried it before? I believe you will like it too.
- 250g sweet potato starch noodles (dangmyeon)
- Some spinach or any type of green vegetable
- Handful of dried shiitaki mushrooms, soaked in hot water and sliced
- 1 1/2 tablespoons finely chopped garlic
- 1 small red onion sliced
- Some prawns
- 2 teaspoons canola oil
- Soy sauce
- Sesame oil
- Sugar to your taste
- In a large pot of fast boiling water, cook the noodles for 5 to 7 minutes. Drain in a colander, run cold water through and leave to drain again. Set aside.
- Heat oil and on low heat fry the garlic and onion until soft.
- Add in prawns and stir-fry until colour changes.
- Add in vegetables and mushroom. Stir-fry until half tender, then add the noodles tossing until they are well combined with the rest.
- Stir in soy sauce, sesame oil, sugar and pepper to your taste. Toss well.
- Garnish with sesame seeds(optional).
- Serve hot.