Raw Korean Chap Che
(click on image to enlarge)
Makes 6 Servings
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. Its delicious. I hope you enjoy it as much as I did!
Ingredients
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!
Comments
IsisDC writes: (January 30, 2008)
That’s another one for my recipe box, thank you!
rkbush writes: (January 30, 2008)
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!
Satchy writes: (January 31, 2008)
This looks so scrumptious and simple. Thank you for sharing. I would love to make kimchi as well, is it easy to make?
achin70 writes: (January 31, 2008)
This recipe is great! Great Asian food w/o the MSG. I’ll be making this for a future raw potluck for sure. Thanks! :) :) :)
Cheflandria writes: (February 01, 2008)
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!
sabriya writes: (February 01, 2008)
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
Cheflandria writes: (February 05, 2008)
hi sabriya, you can get kelp noodles at whole foods or purchase it online here : http://www.kelpnoodles.com/
you are welcome!
rachel_akiko writes: (May 04, 2008)
This looks awesome!!! THANK YOU!
RawTravels writes: (May 04, 2008)
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.
raw.on.guam writes: (June 04, 2008)
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!
amysoq writes: (August 07, 2008)
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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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