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Japchae (Chap Chae) http://rasamalaysia.com/japchae-chap-chae-recipe/
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Japchae (Chap Chae) Recipe

Adapted from The Steamy Kitchen Cookbook & The Korean Table

Serves 2

Ingredients:

8 oz noodles
4 oz spinach
1 1/2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
3-4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
1 small carrot, cut into thin strips
1 stalk scallion, cut into 1-inch lengths
1/2 tablespoon sesame oil
Salt to taste
1 heaping teaspoon toasted white sesame

Sauce:

4 tablespoons soy sauce
2 1/2 tablespoons sugar

Method:

Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.

Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard  the remaining water. Cut the spinach ball into half.

Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.

Cook’s Notes:

The japchae noodles can be found at Asian supermarkets. They are usually labelled as sweet potato noodles.
You can also try out the Japchae recipe at Steamy Kitchen and Beyond Kimchee.

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20 comments... read them below or add one

  1. Kevin says:

    I love Korean food so happy to see this japchae recipe. I don’t think I can find this noodles where I am. What else can I use.

  2. Pixen says:

    Great photos. I love japchae too. Looking forward your Korean recipes.

  3. Sooyoung says:

    I’m Korean and I must say that your japchae looks as good as the ones that we Koreans make. Good job Bee. Love your blog and your love for Asian food. :)

  4. Fern says:

    Looks beautiful…love your cooking method too :)

  5. lingzie says:

    yay for jap chae!! i love this dish but it can be quite pricey at the korean restaurants here, so i can’t wait to try your recipe! :)

  6. Japchae is one of my favourites ever! The first time I had japchae was also when I lived in San Diego and not in Malaysia :D

  7. noobcook says:

    I’m recently into Korean drama and started to take an interest in korean food hehe… your japchae is beautiful ^^

  8. sawhster says:

    OMG! I am so excited – this is def. one of my favorites Korean dishes. I would love to see more banchan recipes as well ;)

  9. Holly says:

    Bee
    Your japchae looks beautiful. I like how you made it in simple way. I think it will be perfect for those who wants a quick and easy method of making japchae. If I can comment one thing; Add ground black pepper at the end. Black pepper is one of the key seasoning along with soy sauce, sugar and sesame oil. Look forward to seeing more of your Korean creation. Have a fun!

  10. Ana says:

    Do you have to use sesame oil ? Is it possible to substitute it for some other oil?

  11. Allison says:

    Been looking for this recipe for a while. Can’t wait to try this out!

  12. Carla says:

    Any recommendations for substitutions for soy sauce in recipes for people allergic to anything soy?

  13. sawhster says:

    Tried this today – it was pretty good. I little bit on the sweeter side, but adding a squeeze of lemon right before serving makes it perfect. Thanks for posting this!

  14. Aneesa says:

    May I know, what brand and type of soy sauce that you use?? I’m trying the Japchae recipe but couldn’t get the right taste for the soy sauce.

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