BM# 73: Week 3/ Day 2 Theme: Ingredient through Mail Dish: Japchae (Korean Sweet Potato Noodles)
Today I have a Korean dish made with sweet potato noodles. I already have a Japchae recipe on the blog but when I saw that Mir brought these noodles, I had to make it again. This time I made it vegan with tofu as the protein.This recipe is from ‘Cook Korean‘ cookbook. These noodles are very versatile and taste great hot or cold. This is a great dish to bring to potlucks or picnics. One of my friend is very famous for this dish and keeps getting many requests to bring it for parties.This is a very colorful and easy to make dish. Sweet potato noodles come in big bundles and from what I read this dish is usually made in big batches. It is a bit of a challenge to untangle them but soaking in plenty of cold water makes them pliable.Meat is usually the choice of protein in this dish but I used tofu to make it vegan and more substantial. The most time taking part of this dish is chopping all the vegetables. Have all the veggies ready before making the dish, so it takes less than 30~40 minutes start to finish to make this dish.On another note, can you eat with a chopstick? I cannot eat with them and I’m always that one person who asks for a fork at a Chinese restaurant. My husband tried to teach but failed miserably. It took me forever to take photo with the slipping chopsticks and the noodles.