Raw Korean Chap Che
I grew up eating every Asian dish. I have Korean and Vietnamese blood in me. Both cultures offer so much variety of beautiful and cleansing food.
One of my favorite Korean food that goes really well with kimchi is Korean Chap Che. Chap Che is a clear noodle dish usually made with starchy mung bean noodles. I replaced the noodles with kelp with is extremely low in calorie and provides iodine mineral.
My husband learned to make kraut and now makes kimchi every week. It’s delicious.
I hope you enjoy it as much as I did!
Part 1: Soak
• 1 cup Hijiki seaweed
• 2 packs of Kelp Noodles
Soak Hijiki for about 2 hours until plump.
Soak Kelp noodles in warm water from the faucet (not boiling water) for 15 minutes then drain. Re-fill with warm water and soak for another 15 minutes. Do this 3 times. Kelp noodles will start to soften up.
NOTE: You can also use the dehydrator to soften the kelp noodles even more.
Part 2: Marinade
• 1 tsp Olive Oil or Grapeseed Oil
• 3 tbsp of Sesame oil
• 3 garlic cloves, minced
• 1 tbsp agave nectar
• 1 tsp salt
• 1 tbsp black pepper
• 3 tbsp of nama soyu
• 2 tbsp black and white sesame seeds
Mix ingredients well and set aside.
Part 3: Assembly
• Oyster Mushrooms, as desired
• Carrots, julienne
• Kale leaves, small pieces
• 1 medium zucchini, julienne
• 4 stems of scallions, sliced diagonally
• ½ red or yellow bell pepper
Place all vegetables in a big bowl. Mix in the marinade and massage the vegetables for 5 minutes. This will incorporate the marinate into the vegetables and soften the kale.
Drain Hijiki and Kelp noodles very well. Add Hijiki and Kelp into the vegetable mixture. Massage for about 5 minutes until marinade is incorporated with the noodles.
Let Korean chap chae set for 30 minutes or dehydrate until chap che softens.
Enjoy with home made kimchi!