Asian Cuisine Failure: Japchae
It should come as no surprise by now that I like to try my hand at making (mostly) authentic Asian dishes. I decided to try making the Korean dish known as japchae. This is a dish made using super thin noodles created with sweet potato starch. It’s flavored with sesame oil, has some veggies, soy sauce, and sugar to complete it.
I decided to attempt this dish because I was looking up how to cook sweet potato noodles and the first hit I got was for Korean japchae. Now, I did not have the actual noodles necessary to make this. I was also lacking green onion, beef, and shiitake mushrooms (I did have portobello, though). So…my thought was just to use real sweet potatoes. I have a spiral slicer and it will turn sweet potatoes into spiralized noodles.
Now…I think I would have been fine if I just decided to stir fry the raw noodles. But oh no. I boiled them. This led them turning from long angel hair pasta into quarter inch strings. I probably would have been fine if I did not throw the pasta into the stir fry pan to reheat it. But I did. Sigh. This was also very heavy on garlic so it became rather spicy. You see…I used two cloves of elephant garlic versus two normal sized cloves. So what I got was a bit of a mushy mess with a weird texture. Oh, the taste is fine. But the appearance and texture and slightly over spiciness (though I do love garlic) makes it an epic fail. LOL. Now, I must find time to go to my Asian grocery store that’s half an hour away and score the correct noodles. I suppose I could get away with using rice noodles or vermicelli.