Gluten-free Menu Swap and Meal Plan Monday: Vegetarian Korean Noodle Jjapchae Recipe

This week the Gluten-Free menu swap is hosted by Fresh Ginger with an theme of LOCAL. I missed the Farmer’s Market this week so I’ll have to look for local ingredients at a health food store. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.

Gluten-Free Corn-Rice Pasta with tomato sauce and pine nuts
Idli (Steamed indian rice lentil cakes) with a peanut sauce chutney
Cheap, quick and easy bibbinba dish

Monday: Korean
Stone Pot Bibbinba (Japanese Pronunciation of Bibimbap) with leftover veggies from below recipe- in a heated stone pot

Tuesday: Indian
Aloo Jeera
Paneer in tomato cashew gravy
Indian Special Rice

Thursday: American
Gluten-Free Veggie Burger (Amy’s Bistro) on GF Hamburger Buns with all the Fixings

Friday: Greek
Homemade GF egg noodles with Warm Tahini-Yogurt Sauce (p. 82 of Greek Vegetarian- converted)

Please remember to sign up for January’s Healthy Resolution Edition of Adopt a gluten-free Blogger!

Us at Yosemite and King Ra, twice.

This week I made a delicious Vegetarian Korean noodle salad with assorted vegetables, very similar to Bibbinbap but with noodles instead of rice. You could easily substitute rice for the noodles. The soy is very optional. This is a fusion-type interpretation of a traditional Korean dish. Enjoy!

Korean Noodle Jjapchae Recipe
2/3 package Cellophane Noodles (skinny noodles, either mung bean or rice and other starch)

1 pkg. Spinach
peanut or other oil

3 Eggs, whisked together
peanut or other oil
2 green onions, sliced

1 Carrot, 1/3 burdock root or 2 carrots
peanut oil
1 or 2 tbsp. mirin

2 large fresh portabella mushrooms, or equivalent shitake, oyster, or crimini mushrooms, sliced
peanut or other oil, salt, pepper

1 lb bean sprouts
1/2 cup thinly sliced green onions
3 tsp sesame oil
1/4 to 1/2 tsp Korean red pepper flakes
1/2 tsp sea salt

Noodle Seasoning:
Tiny amount of peanut oil
1 or 2 garlic cloves pressed
1/2 inch knob of fresh garlic, grated
2 tbsp. Low sodium wheat-free soy sauce,
2 tbsp. mirin
3 or 4 tsp sesame oil
1 tsp (or more) sugar
3 or 4 green onions, sliced thinly
Sesame Seeds

GF Vegetarian kim chi (if you like it and can find it)

Pour hot water on noodles and soak for ten minutes or less.

Sautee spinach in a little oil and season with a little salt.

Heat oil in a fry pan and swirl around pan. Add whisked eggs and cook as if you’re making an omelet, sprinkling with green onions and seasoning with salt and pepper. Cut in half so you can turn over the pieces easily.

Slice carrot and burdock into matchstick pieces or sliver using a mandoine. Then sautee in a little oil and season with salt. After a few minutes, add mirin and simmer for another few minutes.

Sautee your favorite mushroom slices in oil and season with salt and pepper.

Directions for bean sprouts:
Rinse and drain sprouts. Fill large pan with water and bring to a boil. Add your fresh sprouts to the water, and simmer them for up to five minutes. Put back in the strainer and rinse with cold water. Drain them and pat them dry in a towel. Combine sprouts with scallions, sesame oil, red pepper and salt in a bowl and reserve. Flavor will improve as it sits.

For noodles:
Heat peanut oil in a wok or fry pan and add your pressed garlic and grated ginger, cooking. Then add your soy sauce, mirin, oil and sugar to the pan, letting it simmer. After it has simmered for a minute or two, add your soaked, drained noodles and combine. Season with pepper if desired. Turn as needed so sauce is not concentrated on bottom layer of noodles. Take off heat and season with sesame seeds and green onions.

Top individual portions of noodles with all the vegetable toppings and let everyone mix their own together.

To make this recipe soy-free simply omit the soy sauce. You can also substitute short grain white rice for the noodles and, if desired, stir in a salt, sugar, and vinegar solution that has been heated on low so that the granules dissolve. You can also sprinkle the rice with a mixture of kosher salt flakes and black sesame seeds.

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9 Responses to “Gluten-free Menu Swap and Meal Plan Monday: Vegetarian Korean Noodle Jjapchae Recipe”

  1. What does burdock root taste like? I havne’t tried it yet. love the picture of you and your sweetie. have a great week!

  2. mmm, these pictures are delicious. I love the fresh combinations. Will have to try one of these recipes for my next week’s menu!

  3. Hey, I just found your blog and passed it on to one of our new customers…have you ever tried rice bran oil??

  4. [...] gluten-free menu plans at the Gluten-Free Menu Swap hosted this week at the drool-inducing Book of Yum. This week our hostess Sea set us the theme of lentils. They were a mainstay of my week, with a [...]

  5. Sounds a fantastic recipe I might just try that soon.

  6. [...] of Book of Yum has some delicious looking Jjapchae noodles posted to make me drool.  She is always featuring some [...]

  7. I am loving your menu plan this week. And the recipe that you posted sounds really good. My fiance will definitely love that. I am always trying to introduce new foods to my family, and this recipe qualifies as both tasty and new.

  8. [...] my love Bibinba, at last I can have you at home! And, since I used leftover veggies from my recent Korean Noodle Recipe, it wasn’t even that much work to make [...]

  9. Hi Cheryl- Burdock root is very hard and almost woody. It’s crunchy and tasty if simmered in a nice sauce. I love it, but it definitely is time intensive to prepare. It’s nice in a mayo type salad- in fact, i might have to make some with the gobo left in my fridge. (gobo=japanese for burdock root)

    Hi annie- thanks! I love the fresh veggies in Korean cuisine. They are so light but flavorful.

    Hi Elle- Yes, I’ve tried rice bran oil.

    Hi Esther- THanks! Tell me how it turns out. :)

    Hi Shynea- Thank you! You’ll have to check out the Bibimbap recipe I posted on Tuesday- good way to use leftovers. :)


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