Ingredients with Measurements:
- 8 oz sweet potato starch noodles
- 1 cup of Nabak-Kimchi (chopped)
- 1 small onion (sliced)
- 1 small carrot (julienned)
- 1/2 red bell pepper (julienned)
- 1/2 green bell pepper (julienned)
- 2 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 5-7 minutes, or until they are soft and translucent. Drain and rinse with cold water. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced onion and minced garlic and stir-fry for 1-2 minutes, or until the onion is translucent.
3. Add the julienned carrot, red and green bell pepper, and chopped Nabak-Kimchi to the wok. Stir-fry for 2-3 minutes, or until the vegetables are slightly softened.
4. Add the cooked sweet potato starch noodles to the wok and stir-fry for 2-3 minutes, or until the noodles are heated through.
5. Add the soy sauce, sesame oil, salt, and pepper to the wok. Stir-fry for another minute to evenly distribute the seasoning.
6. Transfer the Nabak-Kimchi Japchae to a serving dish and sprinkle with sesame seeds for garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 11g
- Carbohydrates: 41g
- Protein: 5g
- Fiber: 3g
- Sodium: 320mg
Substitutions for ingredients:
- Sweet potato starch noodles can be substituted with glass noodles or rice noodles.
- Nabak-Kimchi can be substituted with regular Kimchi or pickled vegetables.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as mushrooms or zucchini.
Variations:
- Add sliced beef, chicken, or tofu for a protein boost.
- Use different types of noodles such as udon or soba noodles.
- Add other vegetables such as spinach, bean sprouts, or scallions.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Cut the vegetables into thin, even strips for even cooking.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Nabak-Kimchi Japchae in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Nabak-Kimchi Japchae in a large bowl or on a platter.
- Garnish with additional sesame seeds or chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Serve with a side of steamed rice or Korean-style fried rice.
Suggested side dishes:
- Korean-style fried rice
- Steamed rice
- Korean-style pickled vegetables
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water and toss them with a little bit of vegetable oil.
Food safety advice:
- Make sure to cook the noodles until they are soft and translucent to avoid any potential choking hazards.
Food history:
- Japchae is a traditional Korean dish made with sweet potato starch noodles and a variety of vegetables and proteins. It is often served at special occasions and celebrations.
Flavor profiles:
- Sweet and savory with a slight tang from the Nabak-Kimchi.
Serving suggestions:
- Serve the Nabak-Kimchi Japchae as a main dish or as a side dish to a Korean-style meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean