Korean Jhapchae

When we go to our Korean neighbor’s house, this is a dish that we almost always have. I had never really thought about preparing it until I stumbled across a recipe for it on Spice Islands blog. So, here it is, with alterations as usual. I have brought this to our church’s weekly vegan potluck and it was enjoyed. This is a perfect dish to prepare for potlucks, dinner parties, or a special dinner. You do have to purchase a few specialty ingredients, but it is well worth the expenditure. I think that you will enjoy this tasty dish.

½ cup Water

1 Massel Chicken Bouillon Cube

1 Cup Soy Curls

2 Tbsp. Hoisin Sauce (Lee Kum Kee or another brand but be sure to check that it is vegan.)

1 – 10oz. Pkg. Sweet Potatos Vermicelli I used Dragonfly brand (break the long loops in half then break in half again)

1 cup fresh Shitake Mushrooms, sliced

4-5 Stalks Green Leafy Vegetables (like Bok Choy preferably or Collards, Kale, or the equivalent in Spinach) sliced

1 Carrot, julienned

1 Red Bell Pepper, Julienned

1 small onion, sliced

2 green onions, sliced in 1” segments

1 large clove Garlic, minced

½” piece of Ginger, minced

1 small Can sliced Water Chestnuts, drained and thinly sliced

½ can Mung Bean Sprouts, drained well

Salt

1/3 cup Braggs Liquid Aminoes

1 Tbsp. Korean Malt Syrup, or Barely Malt or Brown Rice Syrup

1 Tbsp. Korean Nature Seasoning

1 Tbsp. Sesame oil

3 tsp. Sesame Seeds, Roasted

3 tsp. Grapeseed oil

1.       Prepare (chop, slice…) all the vegetables as directed.

2.       Drop Massel Chicken Cube into simmering water. Stir to dissolve. Stir in Soy Curls and continue stirring until all the water is absorbed. Pour the 2 Tbsp. of Hoisin sauce directly over the Soy Curls in the same pot and stir again to evenly distribute the sauce. Set aside. 

3.       Mix together the 1/3 cup Braggs and 1 Tbsp. Korean Malt Syrup. Set aside.

4.       Bring a large pot of water to boil. Carefully place the noodles in the boiling water, cover and boil for 15 minutes. Immediately pour into large strainer and begin to rinse with ice cold water. Continue rinsing until the noodles are cool. Drain off all water and place in a bowl and pour 1/3 cup Braggs and 1 Tbsp. Korean Malt Syrup mixture into noodles, being careful not to break them. Set aside.

5.       Heat a healthy (no Teflon or other unpronounceable chemicals) non-stick skillet over med-high heat, add ½  tsp. Grapeseed oil and drop Soy Curls into pan. Cook until browned and seared. Remove from pan,

6.       Cook the remaining vegetables in the same way. ½ tsp oil, ingredient, sprinkle with salt, brown, remove, and proceed with the next vegetables.

a.       Onion

b.      Carrot

c.       Green Vegetable

d.      Red Bell Pepper (very lightly)

e.      Mushrooms (no salt)

f.        Scallions and Mung Bean Sprouts

g.       Garlic, Ginger, and Scallion

7.       Pour sesame oil into pot, add all ingredients to the skillet and sprinkle Korean Nature seasoning and roasted sesame seeds and stir the pot thoroughly but carefully. Heat for 2-3 minutes. Remove from heat. Serve. Enjoy.