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To anyone who is balking at the vegetable prep (3:15): some grocery stores sell frozen vegetable blends that would work for this. My local grocery stores have bell-pepper-and-onion blends, and "stir fry" blends (which veggies are in that one vary depending on the brand). As long as you don't thaw them first and adjust the cooking time based on how small/big the veggie pieces are, they should work just fine. (Google "how to stir fry frozen vegetables without getting soggy" if you need more detailed info.) Like Aaron said, the magic in these recipes is usually in the sauce (1:23), so a shortcut like this might be worth it if you don't have the time, patience, or knife skills to do the veggie prep from scratch.
That size of cuts for the garlic chives is how I like my green onions. Big enough to eat like a pepper. That way it doesn't have an off-putting texture to me.
Japchae can also be made with tofu for protein. If you find it too spicy with the gochujang, you can try to add a bit of peanut butter into; it worked to have my roommate's girlfriend eat some with us (she's REALLY sentitive to spicy foods)
I love dishes like this - I don't like to eat side vegetable dishes, so these dishes that have a bunch of vegetables in them make the dish look more delicious and make me feel healthier!
I seriously love your video with a flare of smart sense of humour! You are so good and I don’t even cook! I’ll try to do this myself. Thank you, guys!!!
I saw this and had to have it. So I made this for lunch today. Absolutely delicious. The pork belly is perfect in here. I love your recipes; they are easy to follow and so yummy! We will definitely have this one again!
"Trust me"! We trust you... you've never let us down. Sometimes the little extra effort in prepping the additional veggies is a HUGE trade off in the flavor departments. I cannot wait to make this. It looks so amazing. You guys are just the BEST!!! 🥢 (P.S.- If you haven't ordered the cookbook people.. you are missing out on a treasure. I think I ordered mine when it first became available through Amazon... and it's already kind of covered in grease spits and red gochugaru smudges on it's pages. I highly recommend it. A true GEM! Thank you Aaron and Claire!!)
We had Japchae yeasterday, it's one of the favorites cause you can eat it warm or cold. It's summer now, have you recipes for some cold dishes we should know? My son likes cold Udon with a dip from soymilk and roasted sesame for example (for me I love it with yogurt in the dip).
I have made your regular Japchae recipe a number of times to take to work. My colleagues love it! I'm not a huge fan of super spicy, but this sounds really good. I'd like to try mild spicy. What I struggle with is colour. I can't eat bell peppers. As beautiful as they look, to me, they are absolutely disgusting. Can you suggest any other vegetables I could use instead? I eat everything else, just not peppers. As an Australian, I absolutely love your recipes. I have cooked so many. I have concluded, I should have been born Asian! Thank you for your content.
That was one of the prettiest meals you've made & that's saying alot because everything you make is always very pleasing to the eye. Pulled out the Claire cutting the carrot 🥕 clip😂. Don't feel bad Claire, lots of us don't have Aaron's amazing knife skills.❤❤❤❤
You have lots of really good videos and i was wondering if you could put together a basic beginners file for people like me who are just starting out learning to cook your Korean cuisine.
I just made your japchae from your cookbook. It turned out great and very yummy. You made your recipes very easy to follow. This spicy version I am definitely going to make. Thank you for making Korean food that I can easily make at home. Much ❤
That look good. I will be adding the bean sprouts back and using pork loin instead. I can't wait to try this. Oh! I made your Cucumber Kimchi last week and it was a hit. I must make more😁.
Been a follower of this channel for a while now, you guys are amazing and the dishes are just delightful! The only question remains though: which cooking oil do you use / suggest using for stir fry?
@wadsworth2351 I think I'm going to switch to avocado oil, I've been hearing some bad things about the seed oils like vegetable and canola oil in terms of being super unhealthy to use.
Looks delicious! 🤤 I LOVE your channel! You make everything seem easy enough for me to do. I've made so many of your recipes my husband now jokes that I should have been born in Korea. 😂 Keep it up! Kamsamnida! ❤️
I am making it this weekend, but I am going to mix bulgogi with the spicy japchae! My husband is going to lose his mind! Thank you for such a great recipe!
Aaron, what happened to the "bleep" sound effects when you introduce the ingredients? I miss those. Hopefully, they will return for future videos. I love japchae. I will have to make this spicy version.
So my girlfriend made this tonight and it was absolutely delicious. However, while the cooking time was fairly short, the prep took about an hour, so calling this a 15 min recipe might be a bit misleading. A Korean friend saw her dinner photo on facebook and basically said “OMG I love that dish, but never cook it because of how long it takes” 😂
@@slacktoryrecords4193 I wasn’t there for the cooking so I can’t say. I’m guessing she had done all of the prep work first, then read the directions and started soaking the noodles, then started cooking afterwards. I’m guessing an hour and a half was a bit of an exaggeration on her part.
Will green onions substitute for the garlic chives? Or would spinach be a better substitute, as you initially recommended? I ask because I cannot get garlic chives anywhere closer than a 3.5 hour drive away (and then I'd have to drive another 3.5 hours back home.)
Yes, green onions will be a perfect substitute for garlic chives. (The reason why I recommended spinach here is because that’s what we normally use for classic japchae, but in general, green onions work better as a substitute for garlic chives. )
We are in The Matrix. I literally bought glass noodles for the first time ever last week. Made a dish with them. Long story short, it was a disaster. And I had to eat it all because of inflation. Thank God for Aaron and Claire!
So my girlfriend made this tonight and it was absolutely delicious. However, while the cooking time was fairly short, the prep took about an hour, so calling this a 15 min recipe might be a bit misleading. A Korean friend saw her dinner photo
Get Written Recipes here! bit.ly/3UNZC96
Get My COOKBOOK amzn.to/3yZy1ro
Subscribe Aaron & Claire bit.ly/2XbCKSH
Support This Channel!! bit.ly/32qfmnJ
Our Instagram instagram.com/aaron_and_claire/
It's in my Amazon check-out, but I really enjoy your videos
To anyone who is balking at the vegetable prep (3:15): some grocery stores sell frozen vegetable blends that would work for this. My local grocery stores have bell-pepper-and-onion blends, and "stir fry" blends (which veggies are in that one vary depending on the brand). As long as you don't thaw them first and adjust the cooking time based on how small/big the veggie pieces are, they should work just fine. (Google "how to stir fry frozen vegetables without getting soggy" if you need more detailed info.)
Like Aaron said, the magic in these recipes is usually in the sauce (1:23), so a shortcut like this might be worth it if you don't have the time, patience, or knife skills to do the veggie prep from scratch.
I really enjoyed Claire's evaluation. Her enthusiasm comes across.
That size of cuts for the garlic chives is how I like my green onions. Big enough to eat like a pepper. That way it doesn't have an off-putting texture to me.
As someone who loves spicy food, this looks amazing, will try it as soon as I can!!
Trust me. You're gonna love this so much! 😍
Japchae can also be made with tofu for protein. If you find it too spicy with the gochujang, you can try to add a bit of peanut butter into; it worked to have my roommate's girlfriend eat some with us (she's REALLY sentitive to spicy foods)
Thank you for all of your recipes! I love Korean food!
This is definitely an easy and quick recipe. Plan to cook this in the next few days. Thanks Aaron
I never could Korean before but this channel really makes me want to cook. And so I have!
I love dishes like this - I don't like to eat side vegetable dishes, so these dishes that have a bunch of vegetables in them make the dish look more delicious and make me feel healthier!
I seriously love your video with a flare of smart sense of humour!
You are so good and I don’t even cook!
I’ll try to do this myself.
Thank you, guys!!!
Thank you for watching!! 😍
This looks so delish! Love japchae but never had it spicy. Must try!
Trust me. You're gonna love this so much! 😍
I make the regular recipe all the time, we love it! This is going to be so good to make this weekend 😊
Yay! Please let me know how it goes! 😆🙌
This looks super great. I'll give it a shot
This looks amazing. Thank you for all your recipes.
Thank you for watching! 😍
Yummy recipe! 감사합니다
I love your channel. Just an older woman from middle America. Thank you two very much.
Thank you so much! Love you more! 😆
I think the whole dish is nutritionally balanced，Want to taste
I like the way you respect your food ❤
I saw this and had to have it. So I made this for lunch today. Absolutely delicious. The pork belly is perfect in here. I love your recipes; they are easy to follow and so yummy! We will definitely have this one again!
Great to hear it! Thank you! 😍
"Trust me"! We trust you... you've never let us down. Sometimes the little extra effort in prepping the additional veggies is a HUGE trade off in the flavor departments. I cannot wait to make this. It looks so amazing. You guys are just the BEST!!! 🥢 (P.S.- If you haven't ordered the cookbook people.. you are missing out on a treasure. I think I ordered mine when it first became available through Amazon... and it's already kind of covered in grease spits and red gochugaru smudges on it's pages. I highly recommend it. A true GEM! Thank you Aaron and Claire!!)
We had Japchae yeasterday, it's one of the favorites cause you can eat it warm or cold.
It's summer now, have you recipes for some cold dishes we should know? My son likes cold Udon with a dip from soymilk and roasted sesame for example (for me I love it with yogurt in the dip).
Looks so delicious! 😊
I have made your regular Japchae recipe a number of times to take to work. My colleagues love it! I'm not a huge fan of super spicy, but this sounds really good. I'd like to try mild spicy. What I struggle with is colour. I can't eat bell peppers. As beautiful as they look, to me, they are absolutely disgusting. Can you suggest any other vegetables I could use instead? I eat everything else, just not peppers.
As an Australian, I absolutely love your recipes. I have cooked so many. I have concluded, I should have been born Asian! Thank you for your content.
That was one of the prettiest meals you've made & that's saying alot because everything you make is always very pleasing to the eye. Pulled out the Claire cutting the carrot 🥕 clip😂. Don't feel bad Claire, lots of us don't have Aaron's amazing knife skills.❤❤❤❤
As someone who loves spicy food, this looks amazing, will try it as soon as I can
I want this ! I will try it out. Thanks. It looks so delicious
You have lots of really good videos and i was wondering if you could put together a basic beginners file for people like me who are just starting out learning to cook your Korean cuisine.
I just made your japchae from your cookbook. It turned out great and very yummy. You made your recipes very easy to follow. This spicy version I am definitely going to make. Thank you for making Korean food that I can easily make at home. Much ❤
Thank you so much for sharing that! That’s awesome to hear it! 😁
Made this today! Thank you!
You read my mind every time!
Delicious! I absolutely have to make this. ❤️
Great video as always. Would love to see behind scenes or day in the life.
We make this recipe effectively the same except with Udon instead of dangmyeon noodles and that's also amazing
So delicious recipe ❤
This looks super delicious but definitely not traditional.... love it though 😊
Yooo Aaron, any suggestion on a dish with konjac noods? Trying to loose some weight but can't make them taste good, or maybe it's just a texture issue
I was just looking for a recipe for this and hoping you had one! My little sisters coming soon and we both love spicy Japche
I must Must try this! I don’t think I’ve had japchae before!!
We also have an authentic Japchae recipe on our channel, please give that a try too. You won't regret it! 😎
Oh yes please guys!!!!!
Thank you
You're always welcome! 🤗
Korean nodus wow so delicious food
I love to make japchae, so this spicy version should be interesting! ❤️❤️
Can't wait to try this! I got my book yesterday😸
That’s great! I hope you enjoy the book 😍
I can't wait to make it!! Thank you!
You’re most welcome. Hope you enjoy it! 🙌
Claire is the luckiest woman in the world!
I like how the cc translated your gochujang to Gucci jam
Have the cookbook ! Yay
Yay! Hope you enjoy the book! 😁
That looks amazing! 🤤❤
Thanks Alyson! 😍
That look good. I will be adding the bean sprouts back and using pork loin instead. I can't wait to try this. Oh! I made your Cucumber Kimchi last week and it was a hit. I must make more😁.
Sounds like a fantastic plan! Hope you enjoy this and cucumber kimchi as well! 😁
thank you for sharing!
Thanks for watching! 😍
I just ordered your cook book! Can’t wait to read it! Love your recipes ❤
Thank you! Hope you enjoy the book! 😆🔥🔥
Excited to try this!
Enjoy the food recipe
I like this so much💜
Been a follower of this channel for a while now, you guys are amazing and the dishes are just delightful! The only question remains though: which cooking oil do you use / suggest using for stir fry?
You can use any neutral oil with a high smoke point such as vegetable, canola, grapeseed, avocado, peanut oil, etc. Hope this helps! 🤗
@@AaronandClaire indeed it does! Thanks 😉
@wadsworth2351 I think I'm going to switch to avocado oil, I've been hearing some bad things about the seed oils like vegetable and canola oil in terms of being super unhealthy to use.
Looks delicious! 🤤
I LOVE your channel! You make everything seem easy enough for me to do. I've made so many of your recipes my husband now jokes that I should have been born in Korea. 😂 Keep it up! Kamsamnida! ❤️
🤣🤣 Thank you so much for enjoying my recipes! 😁🙏
I love bean sprouts 😢. I’m sure you can just add them at the end
nice recipe
Looks delicious! ^^
Awesome.
I couldn't resist buying your book after seeing this video. Can I assume you may come out with similar books for other Asian meals like Oyako don????
I like the flavor. My sweet potatoes noodles stuck to my pans
🤯🤯🤯
I… must… make this….!!!
Love this channel
I am making it this weekend, but I am going to mix bulgogi with the spicy japchae! My husband is going to lose his mind! Thank you for such a great recipe!
Trust me looks delicious
😆😆🙌
Wow i love it
Soo good
Aaron, what happened to the "bleep" sound effects when you introduce the ingredients? I miss those. Hopefully, they will return for future videos. I love japchae. I will have to make this spicy version.
Good job
Fantastic
So yummy
So my girlfriend made this tonight and it was absolutely delicious. However, while the cooking time was fairly short, the prep took about an hour, so calling this a 15 min recipe might be a bit misleading. A Korean friend saw her dinner photo on facebook and basically said “OMG I love that dish, but never cook it because of how long it takes” 😂
I can see it taking a half-hour or a little longer. I wonder what part of the prep took so long?
@@slacktoryrecords4193 I wasn’t there for the cooking so I can’t say. I’m guessing she had done all of the prep work first, then read the directions and started soaking the noodles, then started cooking afterwards. I’m guessing an hour and a half was a bit of an exaggeration on her part.
Yikes that looks so spicy 🌶️ it would burn a hole in my gut! But I’m sure it must be delicious for some 😅
I made this today. Next time I will leave out the sugar and add more spice.
Yeammy & delicious
Very good
Have to make this asap
😆🔥🔥
Will green onions substitute for the garlic chives? Or would spinach be a better substitute, as you initially recommended? I ask because I cannot get garlic chives anywhere closer than a 3.5 hour drive away (and then I'd have to drive another 3.5 hours back home.)
Yes, green onions will be a perfect substitute for garlic chives. (The reason why I recommended spinach here is because that’s what we normally use for classic japchae, but in general, green onions work better as a substitute for garlic chives. )
@@AaronandClaire thank you! I shall make a note!
Amazing, 👌👌👌
I think this is my first time commenting but, i love the content. Keep it up!
Thanks for watching! 😍
It's like you know the American people very well.
Everytime I develop trust issues I‘ll turn to Aaron!
As someone who loves spicy food, this looks amazing, will try it as soon as I can!!
16
1
This looks super delicious but definitely not traditional.... love it though
You should have it Malaysian sambal belachan 😊
I like this food
You had me at Gochujang!
Please tell us some recipes of veg Korean food
Please 😊😊😊😊😊
Please 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
We are in The Matrix. I literally bought glass noodles for the first time ever last week. Made a dish with them. Long story short, it was a disaster. And I had to eat it all because of inflation.
Thank God for Aaron and Claire!
With this recipe, you don't have to worry about it! 😍
Nooder!
Nice video ♥️
What can I use instead of meat?
You can use fish cakes or fried tofu too 👍
@@AaronandClaire Thank you, fried tofu it is.
yummy!!!
So my girlfriend made this tonight and it was absolutely delicious. However, while the cooking time was fairly short, the prep took about an hour, so calling this a 15 min recipe might be a bit misleading. A Korean friend saw her dinner photo
Nice & good
Are Glass Noodles chewier than your typical noodle?
I wouldn’t say they are super chewy, but very soft, springy, and chewy! 😍
his voice is like bts jhope
No dangmyeon in my area mate....😭😭😭😭