I was scouring the web looking for David Chang recipes, when I came across his version of chap chae. Chap chae, or japchae, is standard Korean fare: cellophane sweet potato noodles stir-fried with vegetables and sometimes meat. It’s seasoned with soy sauce and sesame oil and served hot or room temperature.
Chang’s chap chae doesn’t have meat in it, but you can definitely add some if you’re feeling particularly carnivorous. This recipe is traditionally meatless probably due to its cost, not because Chang finally created a dish solely for vegetarians. The recipe’s featured in one of New York Magazine’s holiday guides for a budget dinner party. I’m sure it pained Chang to leave out the meat, but this dish is super flavourful without, so you won’t miss it.
Chap Chae Recipe adapted from NYmag.com
4 ounces glass sweet potato noodles
2 teaspoons grapeseed oil
1/2 red peppers thinly sliced
1/2 red onion, thinly sliced
1/2 carrot, julienned
4 shiitake mushrooms, thinly sliced
1/4 cup 1-inch pieces of green onion
1 large cloves garlic, chopped
salt and pepper to taste
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sesame oil
toasted sesame seeds for garnish
Add the noodles to a large pot of boiling water, and cook until tender. Strain the noodles, shock in a bowl of ice water, and drain. Using kitchen scissors, cut the noodles into bite-size pieces, then transfer to a large bowl.
Season the vegetables with salt and lots of black pepper. Heat the grapeseed oil in a large sauté pan, add the onions and peppers, and cook until the onions become soft. Add the carrots, mushrooms, scallions, and garlic and pan-fry until cooked.
Deglaze the pan with mirin, and add the noodles to the pan, mixing the noodles and vegetables thoroughly. Stir in the soy, vinegar, toasted sesame oil, and season to taste with salt and pepper. Sprinkle with sesame seeds and serve hot or at room temperature.