cooking, dang myun, food, glass noodles, gluten free, How to make Jap Chae (Korean glass noodle dish), Jap Chae, kdramas, Korea, korean, korean dramas, korean restaurants, korean store, new years resolution, oily, potato starch, saute, sesame seed, sesame seed oil, starch noodles, toasted sesame seeds, vegetable
Through Korean dramas I have entered looked into their cuisine and have not been disappointed. I have visited many Korean restaurants but have had to spend lots of money in the process. As part of my new years resolution for 2013 I said I would learn to cook more foreign food to save money and enhance my culinary skills :p
But what is this dish about?
Jap Chae is literally stir fried glass noodles with stir fried vegetable.
Glass noodles (starch noodles/dang myun) gets its name from becoming translucent after boiling. These are gluten-free noodles made from potato starch.
I have to say that although the steps are simple and after making it once you’ll know the steps by heart, there are more steps than you would think. But I have simplified it so consider this the easy guide 😀
Prep and cooking process: 2 hours
[Serving 4-6 people]
300g of glass noodles (dang myun)
Soy sauce (light or normal)
Sesame seed oil
(toasted) Sesame seeds [optional]
1 large onion
Other vegetables of your choice: (minimum of 4) onion leaves, mushrooms, peppers, carrots, spinach etc
This is the pack of dang myun I bought from a Korean store in central London:
1) Soak the dang myun with cold water in a large bowl for 1 hour. It will soften and will make the cooking process a lot easier. And in the mean time you can prep the other ingredients.
2) You want to slice your veggies into thin strips so that they go well with the noodles
3) When 1 hour is nearly up for the soaking dang myun, put a pan of water on heat and wait for it to come to a boil. Once 1 hour has passed and the dang myun has softened, strain and let it sit for a minute before popping into the boiling pan of water for 5 mins.
4) Once 5 mins are up, drain and give the dang myun a good rinse with cold running water in the strainer. Allow the excess water to drain, then with a par of food scissors grab a handful and cut off the long strands to make it easy to eat. Transfer the short, cut dang myun into a large bowl.
5) Add 1 tsp of sesame oil or olive oil to stop the dang myun from sticking together.
6) In a pan you can use your choice of cooking oil or sesame seed oil to lightly saute the cut veggies. Then transfer sautéed veggies to a plate
*Tip: if you are using mushrooms, make sure you drain the excess water that comes from the mushrooms after they are sautéed. DO NOT leave!*
7) Place a large pan on low-medium heat and add the cut dang myun and 1 tbsp of sesame oil or olive oil to warm the noodles. Make sure to keep the noodles moving so it doesn’t stick to the pan.
8) Then turn off the heat and add the cooked veggies.
9) Add 1 tbsp of sesame seed oil, soy sauce, honey lightly toasted sesame seeds [if they aren’t toasted, that’s fine. You can still add them in]
10) Now transfer everything into a large bowl where it’s easier to mix your ingredients with a clean hand or wooden spoon [but using your hand is best to incorporate all the ingredients].
11) You’re almost done. Now is the important part: taste bits of the noodles and add more soy sauce. I ended up adding at least another 2-3 table spoons of soy sauce to get the balance right. Remember, the soy sauce is acting as your salt, so DON’T be tempted to read for the salt pot. Keep tasting and adding the soy sauce to get it to your liking.
And…Cha Chang! (‘Ta Dah’ in Korean)
You can have your Jap Chae hot, cold or at room temperature. But I recommend you have it fresh on the day and consume within 2 days.