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.
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?
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.
Let’s make this absolutely delicious meal! Also, you can cook japchae without adding spicy stuff if you don’t want to.
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.
Ultimate delicious Vegan Chocolate Sundae with rich nutty and chocolate flavor and delicate texture. I love the nice combination of coconut milk, dark chocolate and peanuts. The finishing touch of chocolate sauce and caramelized peanuts will add the smoothness and make the taste deeper.
This dessert is good for summer, but you can cook it whenever you want. However, for garnish you can choose any your favorite things like marshmallows, shredded chocolate, rainbow sprinkles and nuts.
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The nice blend of flavors and soft texture make it perfect as light ending of dinner or a good addition for tea. I totally recommended it cause the taste is really good and it looks pretty so you can make a super cool gift for your special person.
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This recipe combines all basic components like vegetables, mixture of spices and Asian regular sauces and oils. Asian style salad you can serve with rice, potatoes or as independent dish. Please enjoy! Continue reading “How to make Asian Style Salad”
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Today we show you how to make Perfect vegetable salad which can help you to get all necessary vitamins, micro elements and energy for the whole day. And, of course, it’s very simple and quick to make this salad. Enjoy!
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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!
P.S. Check our new cookbook in Amazon – Cook For Two.
When my mom and my little brother went to fitness, I’ve decided to cook something tasty and cute for them – decorated cupcakes 😉 I love to cook such kind of meals cause when I make it I feel myself so Christmassy and so happy.
Quick and easy recipe of amazing baked potatoes with aromatic crispy crust and spicy flavor, which is perfect as a side dish for meat, fish or vegetable meal. So tasty, so aromatic and so easy to do these lovely potatoes which you will definitely like.
Quick and easy recipe of amazing baked potatoes with aromatic crispy crust and spicy flavor, which is perfect as a side dish for meat, fish or vegetable meal. So tasty, so aromatic and so easy to do these lovely potatoes which you will definitely like. Continue reading “Baked potatoes with spices”