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You are here: Home / Entrees / Japchae (Chapchae) – Korean Sweet Potato Noodles and Brussels Sprouts Kimchi

December 3, 2012

Japchae (Chapchae) – Korean Sweet Potato Noodles and Brussels Sprouts Kimchi

Japchae

Japchae: Stir Fried Noodles – 잡채, is among my favorite dishes when eating Korean cuisine. Bulgogi: Marinated Beef BBQ – 불고기, ranks a close second and when accompanied by the distinct flavor of Kimchi: Fermented Cabbage – 김치, this delicious meal is as close to nirvana as they come.

Japchae is one of the most popular Korean dishes both inside and outside of Korea and when you taste it you will understand why. Originally japchae was made without noodles – it was invented for the King by one of his chefs and he loved it so much that it became famous across Korea. In more recent times the noodles were added and now they are an essential element to the dish. The noodles used are sweet potato starch noodles which give japchae it’s very distinct chewy texture. The vegetables are all lightly cooked so they retain all their flavor. Source: Top 10 Korean Foods

Stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.  This dish is served at Korean parties and special occasions, with seasonal vegetables added.  Japchae is most commonly served as a side dish, though it may be a main dish. It is often served on a bed of rice; together with rice it is known as japchae-bap (잡채밥), bap (밥) meaning “rice.” Source Wikipedia

The most difficult element to making Japchae is finding the Korean Style Sweet Potato Starch Noodle (Vermicelle Coreen).  You most certainly will find them in your local Asian market however, finding them in the noodle isle can be a daunting task.  It took me over 20 minutes to find the package, as it was nestled on the top shelf between 30 other varieties of Rice Starch noodles.

Korean Style Sweet Potato Noodle

Korean Style Sweet Potato Noodle

Korean Style Sweet Potato Starch Noodles, have a distinct light purple/grey color; once familiar with the color they become much easier to find, in difference to their white rice cousins.  I’ve tried the recipe with rice starch noodles, and although the taste is similar, the texture of the potato starch noodle is what really makes this dish.

Japchae (Chapchae) - Korean Sweet Potato Noodles and Brussels Sprouts Kimchi
2017-04-02 23:07:48
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 4 lean pork shoulder or rib eye cut into ¼ inch wide and 2½ inch long strips
  2. 1/2 bunch spinach (about 4 ounces), rinsed and trimmed
  3. 3-4 shiitake mushrooms, sliced
  4. 2 garlic cloves, minced
  5. 1 tablespoon plus 2 teaspoons sugar
  6. 2 tablespoons plus 1 teaspoon soy sauce
  7. 2 tablespoons sesame oil
  8. 1 tablespoon toasted sesame seeds
  9. 4 ounces of dangmyeon (sweet potato starch noodles)
  10. 2 to 3 green onions, cut crosswise into 2-inch-long pieces
  11. 1 medium onion (1 cup), sliced thinly
  12. 4 to 5 white mushrooms, sliced thinly
  13. 1 medium carrot (¾ cup), cut into matchsticks or shredded
  14. ½ red bell pepper, cut into thin strips (optional)
  15. ground black pepper
  16. salt
  17. vegetable oil
Instructions
  1. Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture.
  2. Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to marinate.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork or beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
  4. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
By Rebecka Evans
Adapted from Steamy Kitchen
Adapted from Steamy Kitchen
https://athomewithrebecka.com/
Japchae Recipe

Brussels Sprouts Kimchi served with white rice and Japchae is the perfect Korean style family meal. 

Brussel Sprouts Kimchi Recipe

Brussel Sprouts Kimchi
2017-04-02 23:36:07
Yields 1
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 4 cups Brussel sprouts leaves and ribs
  2. 1/2 cup kosher salt
  3. About 12 cups cold water, plus more as needed
  4. 8 ounces’ daikon radish, peeled and cut into 2-inch matchsticks
  5. ¼ cup of julienned carrot
  6. 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
Kimchi Paste
  1. 1/3 cup Korean red pepper powder
  2. ¼ cup red pepper flakes
  3. 1/4 cup fish sauce
  4. 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
  5. 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
  6. 2 teaspoons Korean salted shrimp, minced (optional)
  7. 1 1/2 teaspoons granulated sugar
Instructions
  1. Cut root end off Brussel sprouts and pluck off as many leaves as possible. Cut the center rib/leaves in half. Place leaves and rib into a large bowl with daikon radish and carrots.
  2. Add 1 cup cold water and ¼ cup kosher salt. Mix well with your hands to combine. Set aside for 10 minutes. Rinse the mixture under cold water and drain.
  3. Mix the kimchi paste into the vegetable mixture thoroughly.
  4. Put the kimchi into an airtight container, glass jelly jar, or plastic bag.
  5. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
Notes
  1. Kimchi can be eaten immediately or stored in the refrigerator for up to two weeks.
By Rebecka Evans
Adapted from Maanchi
Adapted from Maanchi
https://athomewithrebecka.com/

Filed Under: Entrees, Korean, Side Dishes Tagged With: Brussels Sprouts Kimchi, ChapChae, JApchae, Kimchi, Korean Potato Starch Noodles, Korean Recipes, slider

Reader Interactions

Comments

  1. therealmattdaddy says

    January 2, 2013 at 8:13 PM

    Just stopped by to say hello. The blog is looking great! (and so is this dish, BTW)

    Reply
    • athomewithrebecka says

      January 3, 2013 at 9:23 AM

      MATT! It’s so nice to see you! Thank you for the lovely complement. You know, you have a lot to do with my new and great looking blog! Thank you♥ The only bad part of moving over to Word Press is missing all of my followers from my BlogSpot account. I’m trying to get out there and drum up some new readers but it’s been a slow process. Now that the holidays are over I should have more time to spend on voiceBoks, pumping up search engines, creating better posts and visiting my friends sites. Thank you again for all your help with my header, you are a gem!

      Reply
  2. kitchenriffs says

    December 5, 2012 at 7:10 PM

    Finding things at the Asian market can be a challenge, can’t it? I’m always feeling like an idiot when I’m there. A couple of great recipes in this post. I particularly like the Brussels sprouts kimchi! I’m always looking for new ways to use sprouts, and never thought about making them into kimchi. Terrific idea – thanks.

    Reply
    • athomewithrebecka says

      December 6, 2012 at 10:03 AM

      Hi John, I feel like and idiot too! Standing in the isle with a dumb look of bewilderment on my face, I often notice employees turn the other way knowing full well I’m out of my element.

      I know you’ll enjoy the brussels sprouts kimchi.

      Reply
  3. Spilled Milkshake says

    December 4, 2012 at 7:43 AM

    I’m going to really be branching out from my comfort zone trying new recipes from here lol! I’m not sure what my family will make of it, but I’m all for trying new things. I’m excited to try the noodles =)

    Reply
    • athomewithrebecka says

      December 4, 2012 at 8:24 AM

      Tis is the perfect recipe to try if you haven’t had Korean food previously! It’s a mild dish that even my picky family loves to eat! xo

      Reply

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MEET REBECKA

Welcome! This has been my little blog home since 2010.

I'm a wife, mom, grandmother, and an award-winning competitive cook.

I'm living my best life; a culinary journey of comfort and style in Houston, Texas

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This Sweet Holiday Appetizer is the perfect sweet for your Sweet, this Valentine’s Day. 

Fry up a batch of these easy to make, scrumptious appetizers and treat your special someone, family, and friends to a banana Split Egg Roll Bar🤤 

The recipe is entered in the Holiday Appetizer category of the @jslfoods Twin Dragon Wrapper Challenge.

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This recipe is entered in the @jslfoods Twin Dragon Wrapper Blogger Recipe Challenge-Game Day Appetizer Category.

Recipe Link in Bio.

#TwinDragon #ChefYaki #twindragon #chefyaki #gamedayappetizer #veganappetizer #veganeggrolls #contestrecipe #athomewithrebecka @athomewithrebecka
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I like the noodles better than the broth so I make mine, noodle heavy! If you prefer more broth just add another 8 ounces liquid and more seasoning. 
RECIPE:
1 7-ounce package alphabet noodles
16 ounces chicken stock
1 cup chopped roasted chicken breast
1 chicken bullion cube
1/2 cup cooked frozen corn
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chopped fresh Italian parsley
2 tablespoons butter

In a medium stock pot, bring chicken stock to a boil. Add bullion cube and stir until dissolved. Add alphabet noodles and stir. Cook until noodles are tender, about 10 minutes. Add corn and chicken cubes. Mixture will be thick.

Add butter, salt and pepper. Stir until butter is melted. 

Season with more salt and pepper to taste.
ENJOY 😉 

#alphabetsoup #chickennoodlesoup #comfortfoodsrock #blastfromthepast
THERE’S NOTHING MORE EVOCATIVE THAN THE SMELL OF THERE’S NOTHING MORE EVOCATIVE THAN THE SMELL OF SUNDAY ROAST… 

I can’t be the only one who feels a sense of comfort in the unctuous smell of cooking pot roast? 

Tell me about your favorite Sunday Roast memories and recipes in the comments below and stop by my blog for my heartwarming recipe - Rebecka’s Sunday Roast. 

Recipe link in Bio

You can also find the recipe in this months @fyi50plus Magazine - At Home with Rebecka Recipe Column.
Stay safe, eat well! 

#athomewithrebecka #fyi50plus #roastbeef #sundayroastdinner #beefcouncilofamerica #instafood #deliciousfoods #recipes
I’m so honored to win First Place in the Veggie I’m so honored to win First Place in the Veggie Category of @kevins.natural.foods #eatcleanlivehappy Blogger Recipe Challenge. Thank you!
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Link to recipe in BIO.

#lemoncurdrecipe #lemoncurdtartlets #microwavelemoncurd #deliciusfood😍 #dessertfortheholidays #meyerlemonrecipes #athomewithrebecka #perfectlyplated #artofplating #f52grams #instafood
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RECIPE:
3-4 small apples cored and cut in half
1 can refrigerated cinnamon rolls (8 rolls w icing)
1 cup butter, divided
1 cup sugar
1 teaspoon cinnamon
1 (12 fluid ounces) canned orange soda

1. Preheat oven 350F.
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Place another pieces of waxed paper over the dough. Using a rolling pin, gently roll dough so it’s about 1/4 inch thick. Cut into equal squares.
4. Fill each apple with a dollop of butter then lay a piece of dough over the cut side and wrap apple in dough. The dough won’t reach around the entire Apple, this is fine. Place wrapped apples in cast iron pan
5. Melt butter and sugar in a small sauce pan. Add the orange soda and mix to combine. Pour warm mixture over apple dumplings.
6. Cover and bake for 35-45 minutes, or until Golden brown
Drizzle cooked apples with icing and serve warm.
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#pantryraid #cookwithwhatyouvegot #appledumplings delish
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The recipe calls for crescent rolls but we ate those at Thanksgiving. Good news, I had a can of cinnamon rolls which I think will do the trick! The Recipe also calls for a can of Mountain Dew (TM) soda. I didn’t have that either so I’m substituting Sunkist Orange soda. That should work!? 

Risky?? Naw!

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2 scallions, chopped
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1/2 tablespoon butter
Pico, Salsa, chips and cilantro to garnish

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