Skip to main content

Korean Mixed Vegetables–Japchae

For the longest time, I have meaning to make this dish, but somehow that just didn’t happen. Until recently, that is.

20130708_222808

Perhaps it due to some recipes calling for all the ingredients to be fried separately before combining in the final dish which gave me the impression that this is one of those fussy dishes to prepare.

If you have followed me long enough on this space, you would know that I am fearless when it comes to tinkering with recipes, regardless of how authoritative they may be. So I away I went and cooked everything in a pan.

And so how did it turn out?

It was definitely better than the many versions I had while dining out. My only problem was that I had soaked the noodles for too long and hence they started to break up while I was stirring it. Apart from that, it was certainly a satisfying dish. It was so good on its own that we didn’t bother with our rice.

The ingredients list seems like anything goes. Optimally, you should aim for 5 colours to make the dish more appetising. Unfortunately for me, I couldn’t add red peppers nor chilies to brighten things up a little as Princess specifically banned both of these items from her dishes. I threw in a handful of reconstituted dried fernbrake for a more authentic Korean dimension to it. This is available are Korean grocery shops.

A few things to note for this dish:

1. Soak the sweet potato noodles until softened and remove from water immediate and let it drain. To prevent it from sticking, mix in a couple teaspoons of sesame oil.

2. Soak fernbrake ahead of cooking time. These are tough if undersoaked.

3. Stir in green leafy vegetables just before serving to maintain its fresh green colour.

 

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre