Collard Green Jap Chae
Make this Tonight - "Homage to My Korean Grandma"
15
Prep Time (Minutes)
20
Cook Time (Minutes)
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
- Rehydrate seaweed (5 minutes) in cold water, squeeze out any excess liquid after soaking.
- Blanch the collard greens in boiling water only until wilted. Drain quickly and shock in cold water.
- Squeeze out excess water and cut into about 2-inch lengths.
- Lightly season with salt and korean pepper.
- Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes).
- Rinse in cold water and drain.
- Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths.
- 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.
- 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.
- Add the blanched collard greens, wakame and the remaining sauce to the bowl and toss well. Taste. Adjust the seasoning if necessary.
Sauce
- Mix all ingredients well.