This is my entry to A.W.E.D – Korea, being guest hosted by PJ @ Seduce your Taste buds. A.W.E.D (A World Epicurean Delight) is the brain child of talented DK @ Culinary Bazaar. I am lucky to have a very good Korean market not too far from us that we visit at least once a month for the fresh produce and good deals on tofu and fruit.
During my recent visit I bought some gochujang, Korean hot pepper paste to try. I already had half a package of sweet potato noodles, dang myun, that I had bought a while back. Jap Chae is stir-fried noodles with vegetables and meat. Here’s my recipe for Jap Chae.
½cupChinese Broccoli– chopped (you can use spinach)
4tbspsSoy sauce– (I use low-sodium)
to tasteSalt pepper&
Cook noodles according to package directions and set aside. Sweet potato noodles are very long and hard to handle, so when cool enough to handle, cut noodles into 6" pieces.
Heat a large sauté pan on medium high heat; add 1tbsp peanut oil, when hot and sizzling, add garlic and stir fry for 30 seconds or until lightly browned and fragrant (not burnt). Add onions, carrots and peppers; sauté for 3-4 minutes. Add mushrooms and Chinese broccoli and sauté until all the veggies are crisp but tender, another 4-5 minutes.
Add gochu jang, soy sauce, rice vinegar, salt, pepper and sugar. Cook for couple of minutes. Add cooked noodles and stir fry for 2 minutes. Check the seasonings and adjust accordingly.
In the meantime, make an omelet with the eggs, cut them into strips and serve them over the stir fried noodles.