Collard Green Japchae
Jap Chae translates to "mixed vegetables" and is one of my favorite Korean recipes because it is so quick and easy! The dangmyeon noodles are naturally gluten free and a wonderful conduit for flavor. Most times in Korean restaurants you will find this dish in the appetizer section of the menu. You should feel free to customize your japchae however you like it; double veggies, served with steamed rice or bulgogi. Hot or cold, it makes a delicious snack at any time of the day.
The original version of japchae contained neither meat nor noodles. Dating back to the seventeenth-century Joseon (or Choson) dynasty, japchae was invented by one of King Gwangaegun’s subjects, who concocted the dish for a royal celebration. As the story goes, the king enjoyed the new dish so much that he promoted the humble servant to a position equivalent to Secretary of the Treasury!
When I make Jap Chae, I like to use lots of wild mushrooms and cook all of the ingredients separately. I then combine the various textures and flavors at the end to maintain the integrity of the ingredients. In this recipe, I have added blanched collard greens in place of the traditional spinach which makes this dish more nutrient dense. Made from sweet potato starch, these noodles are naturally fat free and low in calories. The true art of this dish is to balance the soy and the sweetness against the mixture of the vegetable and noodles.
Collard Green Japchae
For the Japchae:
6oz Korean potato starch noodles
2 small heirloom carrots, thinly sliced
2 scallions, julienned
1/4 wakame seaweed
5 leg collard green leaves
10 shiitake mushrooms
1 jalapeño, sliced
2 pounds collard greens, destemmed, julienned
Grapeseed oil for stir frying
Salt, kosher
Korean Chili Pepper
Directions
Slice carrots into thin bias cuts. Slice the scallions into similar lengths.
Rehydrate seaweed (5 minutes) in cold water, squeeze out any excess liquid after soaking.
Blanch the collard greens in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths. Lightly season with salt and korean pepper.
Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6-7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths.
Mix in 2 tablespoons of the prepared sauce in a large bowl.
In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
Add 1/2 tablespoon of oil grapeseed oil to the pan, stir fry mushrooms together until cooked through, 2-3 minutes. Transfer to the bowl.
Add the blanched collard greens and the remaining sauce to the bowl with all other prepared ingredients and toss well. Taste. Adjust the seasoning if necessary.
For the sauce
3 tablespoons korean soy sauce
3 tablespoons agave
1 teaspoon ginger, grated
1 teaspoon garlic, grated
2 tablespoons sesame oil
2 teaspoons garlic, chopped
2 teaspoons roasted sesame seeds
2 scallions, julienned
Directions:
Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
