Chapchae
Submitted by LisaAnna
Classic Korean glass noodle stir-fry (japchae) with spinach, carrots, mushrooms, napa cabbage, and scallions tossed in sesame oil and soy sauce. Vegetarian, colorful, and on the table in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minJapchae (also spelled chapchae) is one of Korea’s most beloved dishes, and one bite tells you exactly why.
Slippery mung bean glass noodles get tossed with a rainbow of stir-fried vegetables: julienned carrots, blanched spinach, napa cabbage, zucchini, scallions, and two kinds of mushrooms.
Everything hits a hot wok with garlic and sesame oil, and a splash of soy sauce ties it all together.
The textures are what make this dish sing. Tender-crisp vegetables against silky, chewy noodles, with that unmistakable nutty sesame fragrance rising from the pan.
Pro Tips
- Squeeze the blanched spinach thoroughly. Any leftover water will make the whole dish soggy and dilute the sauce.
- Cut every vegetable into thin, uniform matchstick-sized pieces. Even cuts mean even cooking.
- Stir-fry the vegetables over high heat for just 3-4 minutes. You want tender-crisp, not limp.
- Add the noodles last over low heat and toss gently. Glass noodles break if you handle them roughly.
Ingredients
Directions
Soak the Chinese mushrooms in 1 cup hot water for 20 minutes.
When they have softened, cut off the hard stems and slice the caps fine.
Drop the spinach into 10 cups of boiling water.
Boil rapidly for 2 minutes.
Drain.
Run under cold water.
Squeeze out as much moisture as possible.
Peel the carrot, cut into 3 sections and then into fine julienne strips.
Wipe off the fresh mushrooms and break off their stems.
Cut the caps into very fine slices.
Cut the nonwoody part of the stems into matchstick pieces.
Cut away and discard the curly, tender part of the cabbage leaves.
Save only the V-shaped core of the leaves.
Cut this into julienne strips.
Cut the scallions into 2½ inch sections.
Quarter the section with the bulb lengthwise.
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl.
Mix well, separating all the spinach leaves.
Heat the vegetable oil and the sesame oil in a wok or a 10-inch sauté pan over a medium-high flame.
When hot, put in the garlic.
Stir and fry for 10 seconds.
Add all the vegetables in the bowl.
Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp.
Turn the heat to low.
Add the drained noodles, soy sauce, and salt.
Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
Taste for seasonings.
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