kayeon eats: Korean glass noodle

The quintessential Korean dish other than bul go gi, or kimchi would probably be Jap Chae. It’s immensely popular everywhere, and it’s truly very satisfying as it's salty, sweet, and sesame-y. I went to a potluck housewarming party this weekend, and as it was Thanksgiving weekend here in Canada, I was rushing around after work getting groceries for Thanksgiving turkey dinner (trying not to think too much and wander the aisles aimlessly) and then made this dish just as I got home and rushed out the door. It’s really that easy! You can make this on the fly, and it’ll definitely be a crowd pleaser as it has vegetables, noodles and what can I say? People like to show off their chopstick skills with this one. It’s yummy goodness when you serve it hot, or at room temperature. I don’t recommend eating it refrigerator cold though, because the noodles get kind of weird.

Note: lighting is really wonky partially because I was trying to make this as fast as possible, and it was at night. Excuse the temperamental pictures.

Ingredients:

2 bundles (1/2 pound) of Korean Vermicelli Noodles (they’re made of sweet potato)
2 small or 1 large onion, sliced thin
3 different coloured bell peppers
1 carrot, cut into match sticks (I kind of got lazy with that one)
4 or 5 Dried Shitake Mushrooms, soaked in warm water (or fresh)
3 cloves of garlic, sliced
3 Tbsp of Sesame Oil
4-5 Tbsp of Soy Sauce
1 tsp Black Pepper
2 Tbsp of Agave Syrup
1 Tbsp Toasted Sesame Seeds

1. Soak the Korean vermicelli noodles over night in water.

2. Soak the shitake mushrooms in warm water for 15 minutes. After soaking, cut the hard stems off.

3. Thinly slice up the onion. Heat up a frying pan or wok with 2 Tbsp of Sesame oil and put the onions into sauté.

4. Thinly slice the carrot on a diagonal, then cut into thin matchstick pieces. I kind of got lazy and did them a bit thicker. You can also use a mandolin to do this.