Raw Korean Chap Che
Submitted by Cheflandria on January 29, 2008 - 7:55pm
Servings:
Makes 6 ServingsI 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!
Preparation:
Part 1: Soak
Ingredients
• 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
Ingredients
• 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
Ingredients
• 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!
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No responses to "Raw Korean Chap Che"
1.
Five stars!!
Kelp noodles are just kelp; I'm pretty sure they are raw.
I've never had the original but this tastes authentically Korean based on the few Korean dishes I've ever had. Fantastic!
2.
Kelp noodles are raw?
3.
I've been on a hunt for a yummy chap che recipe for sometime and am so thankful for yours! I'm Vietnamese and my husband is Korean so I totally know what you mean about the amazing array of dishes both cultures offer. I'm very excited to make this for my son's (Korean-Vietnamese) birthday this weekend!!! Thank you so much!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
4.
my boyfriend made this for me and i absolutely loved it. you would've never had known it was kelp noodles. tastes just like chap che!
5.
This is an awesomely delicious recipe! I first ate Chap Chae in Indonesia with more greens than in this recipe. I think the next time I make it I'll add in some spinach with the kale. It's a winner in my book.
6.
This looks awesome!!! THANK YOU!
7.
hi sabriya, you can get kelp noodles at whole foods or purchase it online here : http://www.kelpnoodles.com/
you are welcome!
8.
This recipe looks fantastic. I lived in Korea for a year, and was basically addicted to Chap Che. But, tell me, where can I find kelp noodles? Thanks
9.
wow, i just had the left over of this dish and it tasted like the cooked version. the noodles really softened up more - it looks like marinating it longer or leaving it overnight with the marinate will soften the noodles definitely...
delish!
10.
This recipe is great! Great Asian food w/o the MSG. I'll be making this for a future raw potluck for sure. Thanks! :) :) :)
11.
This looks so scrumptious and simple. Thank you for sharing. I would love to make kimchi as well, is it easy to make?
12.
More Vietnamese PLEASE! My wife & I are practically living at the local Vietnamese restaurant. I've been to Viet Nam twice in the past 6 years. Last January we were there for almost a month, and can't wait to get back!
13.
That's another one for my recipe box, thank you!