Collard Green Jap Chae Image

Collard Green Jap Chae

Make this Tonight - "Homage to My Korean Grandma"

15
Prep Time
(minutes)
20
Cook Time
(minutes)
4
Servings
Make this Tonight/Collard Green Jap Chae

Ingredients

Collard Green Jap Chae

  • 1/4 cup wakame seaweed
  • 5 large collard green leaves, destemmed
  • kosher salt, to taste
  • Korean chili pepper, to taste
  • 6oz Korean potato starch noodles
  • grapeseed oil, for stir frying
  • Sauce, recipe follows
  • 10 shiitake mushrooms, thinly sliced
  • 2 small heirloom carrot, thinly sliced on a bias
  • 2 scallions, julienned
  • 1 jalapeño, sliced

Sauce

  • 4 tablespoons lite korean soy sauce
  • 3 tablespoons light agave
  • 2 tablespoons sesame oil
  • 2 teaspoons garlic, chopped
  • 2 teaspoons roasted sesame seeds
  • 1 teaspoon Korean chili flakes

Steps

Collard Green Jap Chae

  1. Rehydrate seaweed (5 minutes) in cold water, squeeze out any excess liquid after soaking.
  2. Blanch the collard greens in boiling water only until wilted. Drain quickly and shock in cold water.
  3. Squeeze out excess water and cut into about 2-inch lengths.
  4. Lightly season with salt and korean pepper.
  5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes).
  6. Rinse in cold water and drain.
  7. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths.
  8. In a large non-stick skillet, stir fry the noodles with 2 tablespoons of the prepared sauce over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
  9. Add 1/2 tablespoon of oil grapeseed oil to the pan, stir fry mushrooms, carrot, scallions and jalapeno together until cooked through, 2 - 3 minutes. Transfer to the bowl.
  10. Add the blanched collard greens, wakame and the remaining sauce to the bowl and toss well. Taste. Adjust the seasoning if necessary.

Sauce

  1. Mix all ingredients well.