Tagged ‘vegetables‘
Traditional Korean Noodles with Vegetables (Japchae)

Traditional Korean Noodles with Vegetables (Japchae)



Course Appetizer, Main Course
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 200 grams of dry potato starch noodles (Korean cellophane noodles) cut in 10cm length
  • 200 grams of Korean Bulgogi instruction for Korean Bulgogi with Beef
  • 1 large carrot, julienned
  • 1 large onion thinly sliced
  • 100 grams of fresh spinach
  • 100 grams of sliced mushrooms
  • 4 teaspoons of vegetable oil
  • 3 tbsp of sesame oil
  • 1 tbsp of spring onion
  • 5 tbsp of Halmoni’s Divine Marinade Korean BBQ and Bulgogi
  • 2 teaspoons of toasted sesame seeds


  1. Sauté separately the onion, carrot, mushrooms in the vegetable oil, seasoning with salt/pepper and set aside.

  2. Cook the spinach in boiling water for about 5 seconds. 

  3. Drain, and dress with chopped scallion while hot so the steam lightly cooks the scallion. 

  4. Squeeze water from the spinach thoroughly before seasoning with salt/pepper and1 tbsp of sesame oil. Set aside.

  5. Cook meat by sautéeing in a frying pan and set aside. Adding meat to this noodle dish is optional.

  6. Boil the noodles until soft as per direction on the package. Drain and rub with 1T sesame oil.

  7. Put noodles in sautee pan and lightly sautee with 1 teaspoon of vegetable oil.

  8. Combine all the above in a large bowl.

  9. Season with 4-6 tablespoons of Halmoni’s Divine Marinade Korean BBQ and Bulgogi.

  10. Then add 2 teaspoons of toasted sesame seeds (if your seeds are white, lightly toast on frying pan (no oil!) to create a nice roasted color. Keep a close eye because it burns quickly.

  11. Check seasoning and add more salt & pepper to taste

  12. Vegetarian option can be made with no meat. Any other vegetables can be added for taste and/or colour.Garnish with more sprinkled sesame seeds, scallions when serving.

  13. *Optional-Thinly sliced red capsicums can be added for colour, sautéed or raw.

Recipe Notes

Cook’s Note: IMPORTANT STORAGE. Once the noodles have been cooked, allow to cool uncovered. If covered, it will spoil in its own steam.



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Spicy Chickpeas

Spicy Chickpeas



Course Side Dish
Cuisine Fusion, Korean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people


  • 1 bottle of 250g (8.8oz) Divine Marinade’s Spicy Marinade
  • 1 medium size onion - chopped
  • 100 grams of canned tomatoes
  • 200 grams of canned chickpeas (or opt to boil your own)
  • 1 bay leaf
  • 1 teaspoon of fennel seeds
  • 2 teaspoons of vegetable oil


  1. Fry onion in the vegetable oil until soft.

  2. Add fennel seeds and sauté quickly.

  3. Add all remaining ingredients and simmer for 30 minutes.

  4. Stir at regular intervals to ensure the mixture does not stick to the bottom of the pan.

  5. Delicious served hot or cold!


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