Korean Stir Fried Korean Noodles (Chapchae)

Chapchae is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because mung bean or sweet potato noodles both absorb tons of flavor, you can mix and match the vegetables or meat to your liking. Broccoli, red peppers, shiitake mushrooms, bulgogi, and onion are in the version pictured here, this flavor and color combination is a favorite. More traditional ingredients have been included below.

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

Serves 4

Ingredients

8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)

1 sweet onion, sliced into thin strips

2 cloves garlic, finely chopped

1/2 pound baby spinach, parboiled

2 carrots, julienned

3 scallions, chopped

1/2 cup chopped Napa cabbage

5 shiitake mushrooms, rehydrated if dried and then sliced

2 Tbsp vegetable or olive oil

2 Tbsp sesame oil

3 Tbsp soy sauce

1 tsp sugar Salt to taste

Sesame seeds (optional)

6 oz. chicken breast*

Directions

1. Cook noodles according to package directions.

2. In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.

3. Add onion slices and garlic and sauté for about 1 minute.

4. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.

5. Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.

6. Mix to combine and cook for another 2 minutes.

7. Add salt or more soy sauce if needed.

8. If using sesame seeds, add them at finish.

* Strips of egg, or fried tofu pieces are good protein additions.

Source: Chapchae

Korean Vegetable Dumplings (Yachae Mandoo)

These vegetarian dumplings are easy to make and can be prepared in large quantities in advance and stored in the freezer for future use. The mixture of tofu, eggs, glass noodles, and vegetables in these dumplings have a savory taste that even hardcore meat-eaters love. If you don't like or have this combination of vegetables, then carrots, mushrooms, cucumbers, kimchi, and chives are also good filling choices. Versatile and delicious, yachae mandoo can be boiled, steamed, deep fried, pan-fried or added to soup.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Serves 6

Ingredients

2 eggs, beaten

1 onion, finely chopped

1 cup finely chopped Napa cabbage (about 1/2 of a small cabbage head), parboiled

1 cup tofu (2 cakes), chopped

¼ cup bean sprouts, blanched and chopped

4 oz mung bean or sweet potato noodles (aka Chinese vermicelli), soaked and chopped

3 cloves garlic, finely chopped

1 Tbsp sesame oil

3 Tbsp soy sauce

2 tsp salt

1 tsp pepper

1 package circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)

Directions

1. In a large mixing bowl, gently combine egg, onion, cabbage, bean sprouts, tofu, and noodles.

2. In a separate bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.

3. Pour seasoning mixture over tofu and vegetables and mix with hands to combine.

4. Place about 1 tablespoon of filling in the center of dumpling wrapper.

5. Dip your finger in water and wet the outside edge of the top half of the wrapper.

6. Fold the wrapper up to close and then crimp the edges.

7. Repeat until the filling is gone.

8. Then steam, boil, fry, or sauté the dumplings as you wish.

* If you have extra dumpling wrappers, you can just cut them into slices and use them to make noodle soup.

** If you want to prepare a lot of dumplings in advance, steam the dumplings, wait for them to cool, and then freeze them. You can then use them anytime straight from the freezer without defrosting, whether you want to fry, sauté, steam, or use them in soup.

Source: Yachae Mandoo