Korean Chapchae or Japchae with Broccoli and Mushrooms
Serving Size: 10
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.
Recipe by:
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook5
Passive0
Total Time30 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove
Ingredients
8ounceyam starch noodleYou can use glass noodles or kelp noodles, cooked according to package directions, then chopped in 7-8 inch lengths
5dried shiitake mushroomsoaked in hot water for 30 minutes, then thinly sliced
2cupfresh spinach
1/2cupcarrotjulienne
2headbroccoli4 cups of broccoli florets and halfed stems
1/2cuponionslivered
2cupcremini mushroomsliced
1/2cupgreen onioncut into 1-inch lengths on the diagonal
3clovegarlicfinely chopped
1tablespoonsoy sauce
1tablespoonsesame oil
1tablespoonavocado oilOr favorite high heat cooking oil,plus more if necessary
Sauce
3tablespoonsoy sauce
4tablespoonmonk fruit sweeteneror sugar or your favorite sweetener
2tablespoonsesame oilplus 1 teaspoon
1tablespoontoasted sesame seeds
freshly ground black pepper
Instructions
Place cooked noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.
Reheating Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through