Tuesday, October 28, 2014

Korean Jap Chae {or Chop Chae} with Broccoli and Mushrooms

Korean Jap Chae {or Chop Chae} recipe with Broccoli and Mushrooms

Jap Chae is a classic Korean dish, made with glass noodles, crisp vegetables, and a perfect sticky sauce. Served in restaurants both with and without meat, I love everything about this meal.

For the longest time, my middle son's favorite dish was Korean Jap Chae, (pronounced chop-chay). Last time my husband was out of town, he took my oldest son along with him and I wanted to make some of the younger boys' favorite foods to make our weekend special as well. So, I played with this version of his favorite "noodle dish."

The dinner was a big hit and my kids ate enormous servings. As it turned out, I like this broccoli and mushroom filled Jap Chae even more than the original. The tiny broccoli florets are a GREAT addition to this dish and my son is always in heaven with so many mushrooms on his plate.


COOK'S NOTE: 
You can find glass noodles at most grocery stores in the international foods section. If you can not locate them there, there are countless varieties in all the Asian markets I've shopped. If you still can't find them, you can order the noodles here and while you're at it, this wok and these tongs make quick work of the whole meal!

Setting a timer for the different steps in this recipe will make it a LOT simpler to throw everything together. Overcooked vegetables will pretty much ruin this meal. I set the timer next to the stove each time I add something to the skillet. It might be overkill, but it works and I never wind up with soggy or burnt vegetables.

Korean Jap Chae {or Chop Chae} with Broccoli and Mushrooms
Yield: 4 servings
(printable recipe)

5-6 ounces glass noodles (potato starch noodles)
1 medium yellow onion, sliced very thin
1 small head of broccoli, 2 cups very small florets
5 ounces button mushrooms, 2 cups sliced thin
1 small red bell pepper, very thinly sliced
2 large garlic cloves, minced
3 teaspoons toasted sesame oil, divided
1 tablespoon light flavor olive oil
3 tablespoons soy sauce
1 tablespoon sugar
Optional: 1 tablespoon sesame seeds

Bring a large pot of water to a boil. Add the noodles and remove from the heat. Stirring just a few times, let them sit in the hot water for 10 minutes. Immediately drain and rinse them well under cold running water, massage them gently as you rinse them. Let them drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces. I simply lifted handfuls of the noodles up and chopped them into roughly 8-10" lengths over a separate bowl. (In the past, I have also tossed the wet noodles onto a cutting board and roughly chopped them once or twice.) Drizzle the now cooled and cut noodles with 1 teaspoon of sesame oil, toss and set them aside.

Please note: This is a FAST stir fry method. Meaning high heat and constantly tossing your ingredients with a metal spatula or tongs. The entire cooking process will take less than 5-6 minutes, so you need to have everything set to go before you turn on the heat.

In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Set the sliced onions in their own bowl next to the stove. Set the broccoli, bell peppers and garlic in a separate bowl next to the stove. Set the mushrooms in their own bowl next to the stove. Place the cooked and cooled noodles next to the stove as well.

Pour the olive oil into a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your onions. Stir fry them until barely softened, about 1 minute.

Add the broccoli, bell pepper and garlic all at once and stir fry that for about 30 seconds. Add the mushrooms and toss to combine, stir frying that for just 30 seconds more. Add the noodles and the soy sauce mixture, tossing constantly to combine, stir fry for just 2-3 minutes, until the noodles are cooked through and hot. Turn off the heat and add sesame seeds if desired. Drizzle with the remaining 2 teaspoons of sesame oil and toss well to coat. Enjoy!


Korean Jap Chae {or Chop Chae} with Broccoli and Mushrooms recipe by Barefeet In The Kitchen

{originally posted 6/13/12 - recipes notes and photos updated 10/27/14}

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10 comments:

  1. This looks absolutely delicious, and because I'm a big fan of both broccoli and mushrooms, I'll be making this soon.

    I just hope mine tastes as good as yours looks. :)

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  2. Looks incredible, Mary! And I agree about the vegetables - nothing can kill a dish quicker than soggy veggies.

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  3. I LIVED on this stuff when I was in South Korea for a year!! I havent't been able to re-create it though. I'll give this recipe a try! Your recipes always turn out great. Thanks for sharing!

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  4. I have been thinking about these noodles since the first time you posted them, Mary! I have to admit, adding these veggies makes this even more craveworthy...those little cellophane noodles look so good soaking up the sauce. Why oh why have I not made this yet??

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  5. My wife and I always order jap chae when were eating out at Korean restaurants...though it's difficult to finish because we always order too much food. ;-) great recipe.

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  6. That is just a beautifully composed dish, in both a culinary and photography way!

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  7. Hi. I'm a great fan of stir fries and use broccoli quite a bit when doing them. This certainly looks tasty. The quantity or ingredients looks like the meal is for two. Is that the case? It would really be a great help if you included the number of servings your great recipes provide.

    all the best,
    David

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    Replies
    1. Hi David,

      This meal served 4. I will update the recipe to reflect that. In the future, I'll make note of the serving amount whenever possible. Thanks for the suggestion.

      Mary

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  8. I will be trying this soon, I love the look of the glass noodles!

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