Japchae

Assuming this is nowhere near "authentic," especially since I couldn't find the exact noodles the recipe called for, but it's something a little different than the ramen, udon, and Thai rice noodles I've been relying so heavily on. I've only tried to make about five Korean or Korean inspired meals before this one. I really should give the peninsula its due. So here we go.



Source: Food Network | Serves: 4 | Time: 35 min


Changes

  • Replaced tamari with coconut aminos

  • Used way less vermicelli

  • Used fewer mushrooms (the packages came in 3.5, not 4 oz packages)

  • Used red onion instead of shallots

  • Used green onion instead of scallions

Ingredients


Sauce

1/4 cup sugar

1/3 cup coconut aminos

1 tbsp rice wine vinegar

1 1/2 tsp sesame oil

1 1/2 tsp grated ginger

(Next time I'll add gochujang)


Noodles

Salt

6 oz vermicelli

2 tbsp grapeseed oil

3.5 oz oyster #mushrooms, sliced into 1-inch pieces

3.5 oz shiitake mushrooms, stems removed, caps quartered

1/2 red onion, chopped

1 red #BellPepper, cut into 1/4-inch strips

2 cloves garlic, peeled and coarsely chopped

3 green onions, cut into 1/2-inch pieces

Handful of #kale, #chard, and #spinach blend, cut into 1-inch pieces

Toasted sesame seeds for garnish


Instructions

For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.


For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 3 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.


Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown.


Add the red onion and 1/4 teaspoon salt and cook until fragrant, another 2 minutes.


Add the red pepper, garlic and green onions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften.


Add the greens and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the greens.


Add the sauce and toss to coat. Top with sesame seeds. Enjoy!


Journal


Food & Drink

7 glasses of water (aiming for 8 by bedtime)

2 cold brew coffees

Fat free yogurt with banana slices

Leftover soup

Handful of cereal

Piece of Swiss cheese

1 small orange

Tonight's recipe

Wine


Exercise

2 miles of walking

6750+ total steps

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