Jap Chae

It’s a great day for a picnic, and we are ditching the usual picnic fare for some lip-smacking Jap Chae. If you have been to a Korean restaurant, chances are you would’ve come across these pellucid strings of chewy sweet potato noodles. This traditional stir-fry may be a breeze to whip up, but it sure leaves a pleasant, lasting impression. With it also scoring points for being satisfyingly light and deliciously healthy, a tub of jap chae is the best companion you can have for a trip to the great outdoors.

Photo by Cookism S.
Adapted from cookism.tumblr.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cookism.tumblr.com

Ingredients

  • 200

    g of Sweet Potato Noodles

  • 1

    Carrot (cut into matchstick strips)

  • 4

    Brunch of Green Onion (cut into 5 cm sections)

  • 150

    g of Spinach (washed & cut into 5 cm sections)

  • 3

    Cloves of Garlic (minced)

  • 100

    g of Fresh Shiitake Mushroom (sliced)

  • 1

    Onion (thinly sliced)

  • 150

    g of Thinly Sliced Pork Belly (those used in Shabu Shabu)

  • Soy Sauce (to taste)

  • Sesame Oil (to taste)

  • Caster Sugar (to taste)

  • Black Pepper (to taste)

  • Pinch of Cayenne Pepper

  • Olive Oil

  • Toasted Sesame Seeds (for garnishing)

Directions

1. Cook noodles in a large pot of boiling water for 4 to 5 minutes. Noodles should be soft yet chewy in texture. Using tongs, transfer noodles onto a sieve and rinse them under cold water. Drain well and transfer to a large mixing bowl. Season with a tablespoon of soy sauce with a tablespoon of sesame oil, Mix and set aside. 2. While cooking the noodles, fry carrots with a little olive oil till semi-soft, which takes about 1 to 2 minutes. Transfer to a bowl and set aside. Likewise, fry green onion for a minute till soft. 3. Reuse leftover boiling water to blanch the spinach for 1 minute. Drain and rinse under cold water to stop the cooking process. Squeeze well to get rid of excess liquid. Season with 1 teaspoon of soy sauce and half teaspoon of sesame oil. Mix and set aside. 4. To cook mushrooms, heat a little olive oil over medium heat. Stir in mushrooms, 1 teaspoon of soy sauce, half a teaspoon of sesame oil, half of the minced garlic, and 1 teaspoon of sugar to taste. Stir well and cook for about 1 to 2 minutes. 5. For stir-fried pork belly, fry onions with a little olive oil till soft and translucent. Add in pork belly slices, followed by rest of the minced garlic, 1 tablespoon of soy sauce, half a tablespoon of sesame oil, 2 teaspoons of sugar, a pinch of cayenne pepper and black pepper to taste. Stir fry until the pork belly is cooked. Transfer to a bowl and set aside. 6. In a large mixing bowl, combine noodles, carrots, green onions, mushrooms and stir-fried pork belly. Season with 3 to 4 tablespoons of soy sauce, 2 to 3 tablespoons of sesame oil, 3 to 4 tablespoons of sugar and a generous pinch of black pepper to taste. You can season to your preference. Mix well. Serve with a sprinkle of toasted sesame seeds. Enjoy!

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