Other uses for glass noodle?

Home Forums Korean food discussion Other uses for glass noodle?

This topic contains 4 replies, has 5 voices, and was last updated by  OneWhoEats 3 weeks, 4 days ago.

Viewing 5 posts - 1 through 5 (of 5 total)
  • Author
    Posts
  • #74712

    uippy
    Participant

    I know that you can make japchae and also put it in stew but there’s only so much japchae and also stew I can eat and I still have plenty of the glass noodle leftovers XD

    Is there any other dishes that you guys could recommend that uses the glass noodle?
    I tried googling and will always get japchae in return haha :(

    #74713

    sanne
    Participant

    Hotteok filled with vegetables & noodles (Yachae-hotteok: 야채호떡)

    Braised chicken with vegetables (Dakjjim)


    and you may fill squid with them and steam it…

    As long as the noodles are still dry, you may store them for years – they won’t spoil easily.

    Bye, Sanne.

    #75332

    Cutemom
    Participant

    Hi, you can also make bibimdangmyeon with it. It’s a bit like japchae but spicy. U can also add it to seollongtang and galbi jjim. What I like to add it to other than Korean food is crab curry with Thai red curry paste and coconut milk. Normally after my family finished the crabs I got so much sauce leftover. I hate wasting it as it still got crab flavors in it so I simply add the glass noodles into it and warm it up on the stove until it softens and soaked up all that sauce. It became a favorite dinner menu amongst my kids.

    #75341

    Matt
    Participant

    Second on the jjimdak (찜닭), the noodles help soak up some sauce but also add their own sweet potato starch to it, making it thicker. Here’s a recipe that uses coke as a base for the sauce: https://www.hamburo.com/home/jjim-dak-chicken-recipe

    #76141

    OneWhoEats
    Participant

    I have found you can make yachae-hotteok and freeze the extras if you want to use up noodles. Just cover in foil and put them in the oven until heated (takes about…45-60 mins at 350 or 375 degrees (its been awhile since I’ve done this)), no need to thaw. You can also freeze leftover sweet (sugar) hotteok and those take way less time to heat up than yachae hotteok (I just eat those while waiting for the savory ones to heat up – the sweet ones take about 30 mins or less). Just to be clear, I had already fried them and just froze the leftover cooked ones.

    There is also kimchi-wangmandu (king-sized kimchi dumplings – recipe is on this site). So that’s some ideas.

Viewing 5 posts - 1 through 5 (of 5 total)

You must be logged in to reply to this topic.