My very first recipe posting on this blog was Japchae, the famous Korean noodle dish.
Sweet potato noodles with mixed vegetables and beef mingled in soy sauce. It is the traditional food of Korea. Today I would like to introduce the 21st century upgraded version of this Korean traditional dish. Japchae with assorted mushrooms, asparagus, red peppers, and Asian chives!
Do you know that mushrooms are so good for us? They say the ancient Egyptian believed that mushrooms bring immortality and only the pharaohs were allowed to eat them. Chinese use mushrooms for not only as food but also as medicine as well. Normans in Middle age period in Europe used 1 pound of mushroom in the food to feed the groom at the wedding ceremony. Why? because mushrooms are known for its aphrodisiac power. Make sense!
Asians have known for many years that mushrooms have medicinal powers with the ability to lower cholesterol and blood pressure, boost the immune system and inhibit tumor growth. Lentinan derived from the shitake mushroom is used to treat cancer in Japan. Doctors in the U.S. are just now taking a look at these facts. More information on mushrooms, click here.
So eat mushrooms more often. Yes, They are “fungus” as my kids say.
They hate mushrooms! 🙁
But I am not giving up feeding them these precious gift of nature. Someday they will enjoy…. Crossing my fingers!
Here are the main casts of this dish. Enoki mushrooms(both white and brown), oyster mushrooms, asparagus, red chili, and Asian chives. If you don’t want the spicy kick from the red chili substitute with bell pepper. Asian chives can also be substituted with onions.
Asparagus is not a Korean vegetable. I have never seen or eaten asparagus before until I came to U.S many many years ago. I love them. I think these pencil thin asparagus compliments the mushrooms so well in the dish. You will like it.
They are darker noodles than regular ones, but not much difference in the flavor.
Here are the supporting crews. Soy sauce, sugar, sesame oil and seeds, salt and pepper, and chicken broth. Garlic was sad because I forgot to add him on this group photo.
Just brush off the dirt if you need.
Tear off the oyster mushrooms. He is the meaty guy.
Cut off about 1″ of the wooded end of the asparagus.
Cut the chives about 2 1/2″ long slices.
Make sure to remove the seeds and the membranes.
This way you don’t need so much oil to cook them later.
Press gently to squeeze out extra water. Drain well.
saute Mr. garlic and Mrs. pepper for 1 minute.
Season with salt and pepper to retain the bright red and green color.
Transfer the veges to a plate. Set aside.
Heat until the sauce gets incorporated with the mushrooms.
Transfer to a plate and set aside.
Add soy sauce, sugar, sesame oil, and pepper. Continue to cook for 1 minute.
Finish with more sesame oil, sesame seeds, and lots of pepper.
You can serve with some rice or eat as is.
Man! this is a good stuff…
superior room to a junior suite in hotels,
from version 1.2 to 2.4…
Mushroom Asparagus Japchae
- 200 g Korean glass noodles Dang-myun, cooked and prepared by by package direction
- 500 g 17oz Assorted mushrooms such as oyster, enoki, shitaki, etc
- 1 bunch thin asparagus wooded ends removed
- Asian chives or 1 small onion, same volume as asparagus, sliced into 2 1/2" long
- 2 red chili or red bell pepper seeded and thinly sliced
- 2 T grape seed or canola oil divided
- 2-3 T chicken broth
- 2 garlic sliced
- 4-5 T soy sauce divided
- 4 t sugar divided
- 1 T sesame oil divided
- 2 t sesame seeds divided
- 1 t pepper
- dash salt
- Cut off the ends of enoki mushrooms, tear or slice other mushrooms into strips. Blanch them in the boiling water for 5 seconds. Drain and rinse under the cold water. Remove excess water and set aside.
- Prepare the noodles following by the package direction. Set aside.
- Heat a large pan over medium-high heat. Add 1T oil and saute garlic and red chili(or bell pepper) for 1 minute. Add asparagus, sprinkle some salt to season and continue to saute for another minute. Pour chicken broth to the pan to soften the asparagus and also to deglaze the pan. Make sure the asparagus retains its green color yet with soft chewy texture. Transfer to a plate and set aside.
- In the same pan add a little more oil and saute mushrooms. Add 2T soy sauce, 2t sugar, 1/2T sesame oil, 1t sesame seeds, some pepper. Continue to saute until the sauce gets incorporated with mushrooms. Add the chives to the mushrooms and stir-fry until they get wilted, about 1 minute. Transfer to a plate and set aside.
- Heat remaining oil in the same pan, add the glass noodles and stir for 30 seconds. Add 2T soy sauce, 2t sugar, pepper, 1/2T sesame oil, 1t sesame seeds and let the noodles flavored with the seasoning.
- Remove the pan from heat and let noodles to cool down a little along with other ingredients.
- Return all the mushrooms and veges to the pan and toss with noodles. Taste first to see if you need more seasoning. You might need more soy sauce or sugar. Adjust seasoning as your liking.
- Serve warm or room temperature, with or without rice.