I was talking to a mom that adopted two children from Korea. She mentioned that she loved Jap Chae, but didn’t know how to make the dish. It is a really simple and yummy dish to make. Adapted from Steamy Kitchen with my modifications in blue.
*Adapted from a recipe from Steamy Kitchen
- 1/2 pound dried Korean sweet potato noodles or just a small package like above which is 12 ozs
- 2 1/2 tsp sesame oil, divided
- 1 tbsp cooking oil
- 3/4 cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 yellow or orange bell pepper, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 stalks scallions, cut into 1″ lengths
- 1/2 cup mushrooms, thinly sliced (shitake, wood ear or baby bell is another good option)
- 1/2 lb spinach, washed well and drained
- 2 tablespoons soy sauce
- 2 tsp sugar
- 1 tbsp sesame seeds (I prefer toasted)
- Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes (or you can just turn off the heat and cover for 10-15 minutes).
- Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
- In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat.
- When the cooking oil is hot but not smoking. Fry onions, carrots and peppers, until just softened, about 1 minute. Add the garlic, scallions and mushrooms, fry 30 seconds. Then add the spinach*, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through.
- Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.
*The spinach can be replaced with Sigeumchi Namul (Seasoned Spinach) instead.