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You are here: Home > Archives > Recipes > Korean Recipes > Noodle Dishes > Japchae Salad, modern twist with Korean chili vinaigrette

Japchae Salad, modern twist with Korean chili vinaigrette

April 26, 2011 by Holly Ford 12 Comments

 

Japchae Salad
I still remember the nervousness I felt when I posted my first recipe. It was the Japchae, the famous Korean noodles.
Miraculously people have been finding my blog ever since, in search of good Korean food recipe, and my original attempt of making this blog into personal recipe collection for my children has come this far.
Thanks to all of you for the support and the encouragement.
I love Japcahe but making it can be quite daunting with all the work involved in each ingredient.
So I put a twist on this noodle dish and made into simple salad that can be prepared quite fast.
Perfect fit for a spring salad!
The addition of Korean chili vinaigrette gives completely different flavor than traditional recipe and offers amazing flavor and texture balance among all the ingredients.
Boy! It turned out so good that I am going to replace this recipe with all my traditional Japchae request from my dinner guests from now on.
Hey, I am an old fashioned southern gal with traditional value of life, but I do think revolution is necessary, even in the food.
*****

Here are what you need.
Japcahe noodles, spinach, mung bean sprouts, orange pepper, onion, garlic, soy sauce, sugar, Korean chili flakes, grape seed oil, sugar, vinegar, and pepper.

Boil a pot of water first and add spinach and mung bean sprouts together, blanch them for 5 seconds.
Let’s count.
One Mississippi, two Mississippi…  five Mississippi, Done!

Take them out from the pot and rinse with cold water.

Gently squeeze out the water from them with your hands. Set aside.

Now, cook the Japchae noodle (aka Dangmeon, sweet potato noodles) according to the package direction. It usually takes about 6-7 minutes.

Meanwhile make dressing with all the given ingredients. Whisk well.

Slice the onion and the pepper, chop garlic.

In the skillet heat 2 tsp oil and saute garlic, onion, and pepper for 1-2 minutes. Remove the skillet from heat and set aside.
This is an optional step. If you don’t mind biting on to the raw onions you can skip this.

Quick sauteing will help them to be milder in flavor and texture, but still retain their crispness.

When the noodles are done, shower them with cold water and drain well. My noodles were pre-cut in the package. If yours are not, you might want to give them a few cuts before you move on to the next step.

Japchae Salad

Bring all the vegetables and noodles in the skillet, pour the dressing over.

Japchae Salad

USE your hand! Gently mix everything together as if you are massaging them by gently tossing and squeezing until everyone in the skillet is all mingled.

Japchae Salad
Sprinkle some freshly ground pepper and toss well.
You can drizzle some sesame oil, too, if you wish.

Now the salad is ready to serve.

 

Chewy,
Tangy,
 And Crunchy…
So flavorful with gentle spicy kick at the end,
Super duper healthy as you can tell.

This is a keeper, y’all!

 

Japcahe Salad

Japchae Salad

Holly Ford
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients
  

  • 150 g 0.3 lb Japchae noodles (dangmeon)
  • 1/2 bunch spinach
  • 300 g 0.6 lb mung bean sprouts
  • 1/2 large onion sliced
  • 1 orange red or yellow pepper, sliced
  • 1 garlic clove chopped
  • 2 tsp grape seed oil
  • Korean Chili Vinaigrette dressing:
  • 3 Tbsp soy sauce
  • 2 tsp canola oil
  • 1/2 -1 Tbsp Korean chili flakes
  • 2 Tbsp white vinegar
  • 2 Tbsp sugar
  • 1 Tbsp toasted sesame seeds
  • two pinches freshly ground black pepper optional
  • dash sesame oil optional

Instructions
 

  • Blanch spinach and mung bean sprouts together in the boiling water for 5 seconds, rinse them with cold water, squeeze the water out. Set aside.
  • Make the vinaigrette dressing with given ingredients.
  • Cook noodles according to the package direction, about 6-7 minutes. Rinse with cold water and drain well. Cut the noodles if you wish. Set aside.
  • Heat 2 tsp oil in the skillet over medium heat and saute onion, garlic, and pepper for 1-2 minutes until they get slightly wilted. Remove the skillet from the heat. Add all the vegetables and noodles in the skillet. Pour the dressing over and toss with your hand as you gently massage everything to combine.
  • Serve warm or at room temperature.

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Filed Under: Archives, Korean Recipes, Noodle Dishes, Recipes, Salads, Vegetarian Tagged With: Bean Sprouts, Bell Peppers, Spinach, Sweet Potato Noodles

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Comments

  1. angelica says

    April 27, 2011 at 6:59 am

    Thank you! I can't wait to try this….Happy Spring <3

    Reply
  2. Tastes of Home (Jen) says

    April 27, 2011 at 8:24 pm

    lovely twist on such a classic favourite!

    Reply
  3. Nilam says

    April 29, 2011 at 12:13 am

    yum, the vinaigrette reminds me of your pan-fried tofu recipe (a fave of mine). Can't wait to try this!

    Reply
  4. beyondkimchee says

    April 29, 2011 at 5:32 am

    Hi Nilam

    Thanks. Hope you can try soon and let me know how it turned out.

    Reply
  5. [email protected] says

    April 30, 2011 at 6:43 pm

    I am so going to make this! I believe the vinaigrette would be very versatile.

    Reply
  6. beyondkimchee says

    May 3, 2011 at 6:42 pm

    Yes, you can use this vinaigrette to make other types of salad as well.

    Reply
  7. N D says

    July 7, 2011 at 5:32 am

    I've made this twice now, and love it. I use up whatever veggies I have that would be good in stir-fry, and replaced spinach with garden chard and added snow peas. 
    Nilam

    Reply
  8. mz says

    May 2, 2013 at 4:18 pm

    I’ve been waiting to make this recipe for a long time because the ingredients were hard for me to find. Now that I’ve finally tried it all I have to say is, really? serving size 3-4? I would say serving size for myself, as I don’t think I could share with anybody 😀

    Reply
    • Holly says

      May 2, 2013 at 8:46 pm

      You know, I could eat the whole portion myself, too. LOL! I am glad that you liked the dish. Thanks!

      Reply
  9. luckyimnotinlove says

    February 9, 2017 at 10:17 pm

    May i know what kind of soy sauce to use? Light, dark, korean, chinese?

    Reply
    • Holly says

      February 10, 2017 at 11:40 am

      regular Korean soy sauce, but Japanese soy sauce would work, too.

      Reply

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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