#SamLikesItHot: Korean japchae

Sam Oh

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Bring that Korean restaurant experience home with you with this recipe

ANNYEONGHASEYO! Rappler's resident foodie shares her mom's yummy japchae recipe. Photo by Sam Oh

MANILA, Philippines – My friends often ask me about the best Korean restaurants in town and I’m always stumped. I almost never eat Korean food when I eat out.

Why should I when I get the best Korean food at home? For me, nothing beats my mom’s cooking. She also makes a mean japchae and makes it often. I’d like to share her recipe with you today. 

Japchae seems to be a Korean dish that is loved by most, if not all, Filipinos. I think this might be because:

  • It’s familiar since it’s similar to pancit
  • It’s easier on the palate unlike the numerous fiery hot Korean concoctions
  • Most importantly, it’s delicious!

Japchae comes from the words “jap” which means to mix and “chae” which refers to vegetables. As implied, japchae in its traditional form is closer to a warm salad than the noodle dish we know today.

And although it’s a must-have on the Korean table during special occasions, it has also become everyday fare.

My Mom’s japchae recipe will make about 8 servings and you’ll first need:

  • 250 g dangmyun (glass noodles made of sweet potatoes)
  • 1 medium carrot
  • ½ large cabbage
  • 2 medium onions
  • 6 T neutral-tasting oil like vegetable or canola oil
  • Salt to taste

1. You will most likely have picked up a 500g pack of dangmyun at the Korean grocery store. Break off half of it and cook in boiling water for 6 minutes. Rinse under cold water on a strainer and set aside.

You can also leave the noodles submerged in water overnight to rehydrate and skip the cooking part. 

2. Slice all the vegetables into thin strips.

3. Heat a large sautee pan (you will only need this one pan from here on) on medium heat, add about 2 T of oil and cook the vegetables with a dash of salt separately until they lose their firmness, for about  two to 3 minutes.

A little tedious, I know. I asked my Mom why they can’t all just be dumped into the pan and cooked together and she says it’s mostly for aesthetic purposes, so each vegetable retains its color.

The good news is, once they’re cooked they can all go on one plate. Set aside.

Photo by Sam Oh

For the next step, you’ll need:

  • 3 cups oyster mushrooms
  • 2 T oil
  • 1 t minced garlic
  • 1 t soy sauce
  • 1 ½ t sesame oil
  • 1 ½ t sugar
  • Freshly ground black pepper

(My mom usually uses mushrooms instead of meat but if you’d like to replace it with beef, this right here is a loose bulgogi sauce.) 

1. Tear the oyster mushrooms into strips using your hands.

2. Add oil into the pan and turn up the heat to medium-high. When the pan is ready, add the mushrooms and all remaining ingredients and cook for about a minute.

Mushrooms must be cooked hot and fast, my mom says. Set aside.

With our dangmyun and vegetables ready to go, we get down to the real business of cooking japchae. It’s important that this part is done fairly quickly so as not to overcook the noodles.

In addition to the abovementioned ingredients, you’ll also need: 

  • About 3 T oil
  • 4 ½ T soy sauce
  • ½ cup water
  • ½ t minced garlic
  • 1 T sugar
  • 2 T sesame oil
  • ½ t salt
  • Freshly ground black pepper
  • 2 ½ cups chives, chopped into 1 ½-inch strips

1. Add oil into the pan and turn back the heat to medium. Add strained dangmyun and toss.

Photo by Sam Oh

2. Add in soy sauce and water. Mix well.

3. Tip in all the cooked vegetables. Also add in minced garlic, sugar, sesame oil, salt, and freshly ground black pepper. Toss and mix well.

Photo by Sam Oh

4. Finally, add chopped chives and toss for another minute. 

Photo by Sam Oh

Are you at a Korean restaurant? No, you’re at home and you just made japchae

Photo by Sam Oh

Japchae is a delicious and complete one-pot meal. What’s not to like about that?

Do let me know if this turns out well for you — my mom would be thrilled! – Rappler.com

Check out our other recipes:

Sam Oh

Sam Oh is a professional TV and events host, radio jock, and foodie wannabe. Catch her on radio at 99.5 PlayFM, Monday to Friday, 6am-10am in “The Playground” with Tim Yap and Nikko. She is also a food blogger at Sam Likes It Hot. If you have questions or recipe requests, email desk@rappler.com with subject heading SAM LIKES IT HOT.

 

 

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