Japchae with steamed buns – Korean stir – fried vegetables

What is japchae?

Japchae is a very popular Korean dish (sometimes non – vegan) but we are fully veganised this recipe and now you can easily enjoy simple but amazingly delicious and nutritious meal.

Mmmm, nutritious!

Japchae is a stir – fried vegetables with chewy glass noodles and some of other ingredients. The key thing is to cook vegetables and noodles perfectly to get more flavours and nice texture. With every bite you should feel each vegetable mixed up with some delicious sauce and potato starch noodles.

How to serve them?

Steamed buns

The most traditional way to serve that dish is to make steamed buns and serve them together. Fluffy warm steamed buns taste like a small clouds combined with chilled sweet and salty chewy japchae – what a pleasure to eat this in cold winter day with cup of hot herbal tea. However, you can cook this dish in hot summer, just chill buns and japchae and enjoy it with a glass of iced tea or coffee.

Japchae with steamed buns

Let’s make this absolutely delicious meal! Also, you can cook japchae without adding spicy stuff if you don’t want to.

Ingredients for steamed buns

  • 1 cup coconut milk
  • 2 tbsp. coconut yogurt
  • 1/2 cup of warm water
  • 3 1/2 cups of flour
  • 1 tsp. Salt
  • 3 tbsp. Vegetable oil
  • 3 tsp. Active dry yeast

Ingredients for japchae

  • Bunch of spinach
  • 7 champignons
  • 250 gr. sweet potato starch glass noodles
  • 1 red bell pepper
  • 2 portobello mushrooms
  • 1/2 chili pepper
  • 2 carrots
  • 1 large garlic clove
  • 1 red onion
  • Bunch of green onion
  • Olive oil for frying
  • Soy sauce
  • 10 tsp. Toasted sesame seeds
  • 1 tsp. Salt
  • 1 tbsp. Brown sugar

Ingredients for Spicy Dressing

  • 1 tbsp. Olive oil
  • 2 tbsp. Soy sauce
  • 1 tsp. Sweet chili sauce
  • 1 tsp. Hoisin sauce
  • 1/2 tsp. Sesame oil
  • 1/2 chili pepper
  • 3 tsp. Sesame seeds

Directions:

  • First of all let’s make japchae – stir – fried vegetables. 
    Thinly slice carrot, bell pepper, red onion and green onion. Finely mince garlic and hot chili pepper. Peel and cut mushrooms into pieces.
    Of course, it is not necessary to pee mushrooms but I always do it just in case. 
  • Add a bit of olive oil on preheated frying pan and stir – fry red onion for 3 to 4 minutes on high heat, season with some soy sauce, drizzle with a little bit of sesame oil and sprinkle with sesame seeds. Don’t forget to add a pinch of brown sugar. 
  • Do the same thing with carrots, bell peppers, mushrooms and green onion. When you cook mushrooms, add minced garlic clove and cook for couple minutes. 
  • Pour water into a pan and bring it to the boil. Add glass noodles and place on top of pan a colander with spinach. Cover with lid and cook for couple minutes. 
  • After two minutes, remove the colander and put spinach in ice cold water. Give a good stir to glass noodles, cover and cook for 6 minutes more. Drain the water, slice noodles with scissors and transfer to bowl.
  • Drain the water from spinach and roughly chop. Add to the bowl.
  • Second, the dressing.
    Pour olive oil to preheated frying pan. Add chopped chili pepper and soy sauce, mix well. Add the remaining ingredients, give a good stir and let it simmer for couple minutes.
  • Remove from the heat and add prepared dressing to bowl. Give  a good stir and keep in fridge.
  • And finally we can now start making buns. However, you can make the dough at first and while it is rising, cook the japchae.
  • Okay, the most important part for making a perfect dough is to check your yeast. If they won’t rise, you should get the new one or otherwise your buns will not rise.
  • Add warm water, yeast and sugar into a mixing bowl, give a good stir and cover with clean cloth. Let it rise for 5 to 10 minutes.
    Then add warm coconut milk from can, coconut yogurt and oil, mix until combine.
  • Add sifted flour and give a good stir. When dough start to stick together, add salt and keep mixing. Knead dough until it become smooth and elastic for about 10 to 15 minutes.
  • Cover with cloth and let it rise in warm dry place for 1 hour. Knead the dough one more and cut in two pieces.
  • Take one half and divide it into 5 parts. Shape balls and put on paper, cover with cloth.
  • Take another half of dough and roll it into rectangle, sprinkle with some brow sugar and roll. Cut into small pieces. Put them on paper liners.
  • Cover with cloth and let them rise for 30 to 40 minutes.
  • Bring the water to the boil. Put buns in bamboo steamer, cover with wet cloth and lid and cook for  15 minutes.
  • Serve japchae with steamed buns.

Tofu Falafel *Demo recipe from our Vegan Cookbook

As we wrote before, couple months ago we released our first Vegan Cookbook: Easy Plant – Based Healthy Recipes for Everyone.

Yes, that was a very large work process, which we successfully finished and, as result, you will gain completely exciting cook guide with more than 80 delicious & simple healthy recipes. Is in that awesome, right? 😄😋

I was pretty proud of ourselves, because we did a great job. This book is super easy – to – follow, have beautiful appearance, useful tips and many other interesting things.

And here is our demo recipe from the Vegan Cookbook: Easy Plant – Based Healthy Recipes for Everyone – Tofu Falafel. (P.S. tap on the name of book to see it) 😄😘

Tofu Falafel

Falafel is one of the most popular meals of eastern cuisine. Traditionally it makes with chickpeas and tahini paste with sesame seeds. 

    But we offer you a new vision of this favorite dish – tofu falafel. Try to make it and you will see how tasty and healthy it is. Crispy, chewy with soft texture and amazing flavor, it perfectly goes with any kind of sauces, especially with Piquant Hoisin sauce. 

    As side dish we will make vegetable salad, but you can serve them with humus. You will find it in our book. Also, I recommend to serve it with crunchy vegetables like carrots, cauliflower, celery, radish or broccoli.  

Tofu Falafel with Piquant Hoisin sauce

[yumprint-recipe id=’53’]


Brown basmati rice and wild rice with mushrooms, green beans and leek

Well, we guess that it’s time to give some relax to our body after holidays and eat something easy, tasty and healhty – Brown basmati rice and wild rice with mushrooms, green beans and leek.

My family is a huge fan or rice and I think that it’s probably because we appreciate Asian cuisine so sometimes we make such kind of meals and I think that’s will be great if you cook this too. It is a really nice combination or brown basmati and wild rice with mushrooms, fresh green beans and leek. I said “fresh” and it’s might to be a reason cause we always bought vegetables on fruit market. Hope that you will enjoy this meal!

Bon Appetite!

P.S. Check our new cookbook in Amazon – Cook For Two.

Ingredients:

Continue reading “Brown basmati rice and wild rice with mushrooms, green beans and leek”