Japchae: Korean Glass Noodles

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Update (Sep 2024): I wrote this recipe initially back in 2016 when I lived in Boston, Allston specifically. I had loosely been introduced to Korean food in the neighborhood, and became enamored with japchae - probably because I already eat these sweet potato noodles regularly with my childhood Vietnamese food. I love the chewy nature of the sweet potato noodles, and the sweet and salty combo of the japchae sauce is what hooks me in. This is by no means traditional, but is what gets me to fulfill my japchae cravings at home.

Japchae

Time: 60 Minutes | Yield: 3-5 Servings

Ingredients:

  • 6 oz clear sweet potato noodles (dangmyeon)

  • 1 large onion, chopped (I personally prefer a vidalia onion)

  • 8 shitake mushrooms, sliced

  • 2 garlic cloves, chopped

  • 1 lb ground beef

  • 3 oz chopped spinach, sauteed

  • 4 carrots, julienned

  • 2 tbsp EVOO

  • 2 tbsp sesame oil

  • 2 tsp sesame seeds

  • 1 tsp brown sugar and/or 1 tsp honey

  • 1/4 cup low-sodium soy sauce

  • 1/2 tsp gochugaru

  • Salt & Pepper to taste

Preparation:

  1. In a large skillet, add EVOO over medium heat. When skillet is heated, add onion, mushrooms and carrots (and any other julienned veggies of choice - sometimes I add cabbage and bell peppers) and cook gently until soft (approx five minutes). Set aside once cooked

  2. In large bowl, add 2 tbsp sesame oil and add garlic, soy sauce and sugar/honey, gochugaru until sugar dissolves. Set aside

  3. In a large pot, bring water to boil and cook sweet potato noodles until soft (per package instructions, about 20-30 minutes)

  4. (optional) In separate skillet, cook ground beef until well and set aside - draining excess juices. Mix in half sauce to beef.

  5. Once noodles are cooked, cut in 6 inch lengths

  6. Add all veggies, beef, and noodles in bowl and toss until sauce is absorbed

  7. Garnish with sesame seeds and serve immediately

Did you try this recipe out? Let me know how it went in the comments below!

Shakshuka: Poached Eggs in Spicy Tomato Sauce

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If you are like me and are a fiend for Sunday brunch, then you've probably stopped by Tatte to get their Shakshuka dish a time or two. [Edit 14 Jul 2020// Please consider reading this open letter to Tatte management and Tzurit Or to support the employees of Tatte who are standing up to the performative actions demonstrated in relation to the Black Lives Matter movement. Moving forward, I choose to not support a performative business such as Tatte.] But what about the days you are looking to have a nice brunch at home with your friends, family, and still want to enjoy Shakshuka without supporting businesses who do not support their employees?

Fear not, because I make Shakshuka at home all the time, and is not that difficult - trust me! It's a simple savory dish which is so versatile, I add whatever I want into this Shakshuka base now! Follow the steps below for this one-skillet recipe of poached eggs in spicy tomato sauce.

Shakshuka

Time: 50 Minutes | Yield: 4-6 Servings

Ingredients:

  • 3 tbsp EVOO

  • 1 large onion, halved and sliced thin (I personally prefer a vidalia onion)

  • 1 red bell pepper, seeded and chopped

  • 3 garlic cloves, sliced thin

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/8 tsp cayenne, or to taste

  • 4 cups diced tomatoes (approx 4-5 tomatoes) OR 28 oz canned tomatoes (diced)

  • 2 tbsp tomato paste

  • 3/4 tsp salt, more as needed

  • 1/4 tsp black pepper

  • pinch of sugar, to taste (optional)

  • 5-6 eggs

  • 1 & 1/4 cup crumbled feta

  • cilantro/parsley, chopped for garnish

  • Challah/pita/bread of choice (optional)

Preparation:

  1. In a large skillet (I prefer using a cast-iron), add EVOO over medium heat. When skillet is heated, add onion and bell peppers and cook gently until soft (approx five minutes). Add garlic and continue to saute until fragrant.

  2. Add tomatoes and tomato paste and stir until well-blended. Add spices & sugar and allow mixture to simmer over medium heat for 10 minutes until it starts to reduce. (At this point, add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne for a spicier Shakshuka. Be careful, the cayenne makes it spicy pretty quickly!)

  3. Once tomato sauce has reduced and is seasoned to taste, make space for the eggs and crack into spaces one at a time. I like to cook 5 eggs on outer edge and one in the center, and I cook so the eggs are over-easy (with runny yolk).

  4. Cover the pan and allow the mixture to simmer, for about 10-15 minutes or until the eggs are cooked to your liking. (Keep an eye on the simmer to prevent over-reducing your sauce and burning your dish!)

  5. Once eggs are cooked to taste, take off heat and garnish with chopped cilantro/parsley and feta.

  6. Serve with a nice, crispy bread (or don't, if you're going gluten-free) and enjoy!

Did you try this recipe out? Let me know how it went in the comments below!

The narrative of this post has been modified based on recent events involving Tatte management team. Please consider supporting businesses who support their employees ethically and responsibly. Black Lives Matter.