Oseyo Japchae
By Lynn Miller
Japchae is a stir-fry of clear sweet-potato noodles and seasonal vegetables and one of Oseyo’s most popular dishes.
It is a celebratory dish often served at holidays and family dinners as it is an excellent option for pot-lucks. It takes a bit of effort to pull together the ingredients, but once mixed together, it can be served hot or at room temperature.
Ingredients (14)
Ingredients (14)
Instructions
Bring a large pot of water to a boil.
Add the spinach (4 oz) and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 tsp soy sauce and 1 tsp sesame oil. Put it into a large mixing bowl.
Put the noodles (8 oz) into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together.
Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
Strain noodles and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 tsp toasted sesame oil, 1 tsp soy sauce, and 1 tsp sugar. Mix well by hand or a wooden spoon.
This process will season the noodles and also keep the noodles from sticking to each other.
Saute all of the vegetables (minus the spinach)—mushrooms (4–5), carrot (1 medium), pepper (½), zucchini (½ cup)—with oil and be sure to not overcook them so they still have some crunch. Set aside to cool down a bit.
To the noodles and spinach, add the cooked vegetables, soy sauce (1 Tbsp), 1 tsp sugar, ground black pepper (½ tsp), 2 tsp toasted sesame oil, and sesame seeds (1 Tbsp)toasted sesame oil. Mix all carefully together by hand.
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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With a degree in Hotel & Restaurant Management from Cornell University, Lynn began her food career in New York City, where she helped open the New York Palace Hotel's first Mediterranean restaurant. During this time, she was exposed to the high-profile community of New York restaurateurs and chefs who sparked her dream of opening her own restaurant concept in the future. While in New York, Lynn also had the privilege of working with one of New York's most influential chefs in the local food movement, Chef Peter Hoffman, where she served as Manager of Savoy Restaurant, overseeing the dining room and organizing special event dinners that hosted influential chefs, food activists, and writers (including Michael Pollan and Gary Nabhan).Lynn graduated from The Natural Epicurean Academy of Culinary Arts in Austin, where she advanced her learning in food as a healing art and gained experience in cooking for special dietary needs.In 2019, Lynn realized her dream and opened Oseyo, a Korean-American restaurant that serves modern Korean-American dishes.