Peculiar Nest Japchae
Japchae is a traditional Korean dish originating from the 17th century royal palatial cuisine. Originally prepared with just vegetables and mushrooms, in the 20 century the sweet potato starch noodles have become an integral part of the recipe.
Recipes evolve. The original dish is said to have used radish, cucumber and mushrooms. I don’t know anyone who prepares the dish with radish any more. Instead, the glassy cellophane noodles are tossed in slightly sweet sesame soy sauce with individually stir fried carrots, blanched spinach, julienned pan fried eggs, mushrooms and meat. Living here in south Texas, I may not be able to get all the ingredients cookbooks and recipes call for. My trick is to use whatever ingredients I can substitute by by color. For instance, when Isaac turned vegan, I started to use yellow summer squash instead of julienned egg. When I don’t have any spinach on hand, I throw in some kale. Instinctively I follow the five color rule. Black, red, green, white and yellow in equal portions will create a visual harmony Koreans are accustomed with. If this color based philosophy interests you, please look up Obangsek.
I have cooked this dish hundreds of times because it is an integral part of birthdays, holidays and special occasions in a Korean home. Over the years, I have come up with my own way of preparing this complicated dish rather quickly.
1 bag of sweet potato starch noodles, dangmyun, soaked in water for 2 hours
1 carrot julienned
1 yellow squash halved and sliced in a bias
1 red bell pepper julienned
1 small onion sliced vertically size of the other vegetables julienned
1 cup baby spinach
1 cup thinly cut mushrooms, shiitake, oyster, it does not matter
0.5 cup soy sauce
0.25 cup sugar
1 Tbs sesame oil
1 tsp minced garlic
Place all vegetables in a large pan with a tight fitting lid. Add a splash of water and place on medium heat. When it starts to sizzle, turn the heat to low for additional three minutes. Obviously each range, each vessel is different. Don’t let it burn. The onion should be slightly softened. Remove from heat and place in a large mixing bowl.
In the same large pan where you cooked the vegetables, add 1 cup soy sauce, 0.25 cup sugar, sesame oil and garlic. When it comes to a boil on a medium high heat, reduce the heat to midium low and add the soaked noodles and start coating and mixing the noodles in the sauce. The noodles will become glassy as they cook.
When the noodles are completely cooked, usually 5 minutes, transfer the hot noodle to the vegetable mixture. Throw in 1 cup of baby spinach as well Mix well. I recommend mixing using your hand wearing a disposable cooking glove. The noodles will be very hot, and kind of sticky and clumping together, but don’t worry. Once the vegetables are incorporated, it will be fine. If you are noticing your noodles are clumpier than what you thought, you can add another table spoon of sesame oil.
Feel free to switch out and substitute vegetables.