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FYI - used yellow squash in jap chae...

Posted by adnama (My Page) on
Wed, Jun 11, 14 at 23:09

...and it worked really well!

It's that time of year when there are squash and zucchini everywhere. Thought y'all would appreciate another recipe to use it up. I julienned my squash and prepared them the same way the carrots are prepared in the recipe. I think almost any vegetable would go into this dish well.

Jap Chae is a yummy, filling Korean stir-fried noodle dish, flavored basically with just onion, soy sauce and sugar.

The sweet potato starch noodles, aka glass noodles, can sometimes be found on the "Asian/International Aisle" of chain grocery stores, if you don't have a market that specializes nearby. Everything else is readily available.

Here is a link that might be useful: Jap Chae Recipe and Video

Follow-Up Postings:

RE: FYI - used yellow squash in jap chae...

Good thought!

You might also want to try pickling them lightly with some rice vinegar. One of our fav Korean fusion restaurants puts pickled young ginger or pickled radishes (depending on the season) into the bebimbop (rice bowls) but it would work for Jap Chae as well.

Don't let the squash sit in the rice vinegar; just a quick dip for a minute or two, and out again.

RE: FYI - used yellow squash in jap chae...

Thanks, Amanda, I've kept that link. I'm always looking for something quick that uses lots of vegetables. No getting sweet potato noodles anywhere within 50 miles of here, of course, but it's on my list for the next trip to the Asian market!


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