Crab Fat Japchae

Name: Crab Fat Japchae
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 2-3 servings
Cuisine: Foodservice Recipes, Kitchen Cabinet
Ingredients: Crab Fat Japchae Sauce:; ½ cup rice syrup; 3 tablespoons Kikkoman® Gluten-Free Tamari Soy Sauce; 2 tablespoons vegetable stock; 1 tablespoon sugar; 1 ½ teaspoons Kikkoman® Sesame Oil; 1 teaspoons ground black pepper; 3 tablespoons crab fat (may substitute 1 tablespoon fish sauce); Noodles:; 6 ounces japchae (sweet potato) noodles; Japchae:; 1 egg; 2 tablespoons + 1 teaspoon vegetable oil, divided; 2 ounces onion, julienned; 2 ounces sweet potato, peeled and thin julienned; 2 ounces bell pepper, julienned; 2 ounces fresh sweet corn; 1 ounce mushrooms, sliced; 1 ounce spinach; 1 ounce small grape tomatoes; 2 ounces back fin crab meat; 1 ounce jumbo lump crab; 5 basil leaves; Garnish:; 3 tablespoons sliced scallions; 1 tablespoon sesame seeds, toasted; Egg strips

Yield

2-3 servings

Prep Time

30 minutes

Cook Time

25 minutes

Total Time

45 minutes

kikkoman products used:

No Preservatives Added Non-GMO Toasted Sesame Oil Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce

About this recipe

Rich crab fat infused sweet soy sauce is mixed with Korean sweet potato noodles and topped with jumbo lump crab meat and assorted vegetables. Garnished with sesame seeds, scallions, and egg strips.

Recipe created in partnership with Chef Angel Barreto at Anju.

ingredients

Crab Fat Japchae Sauce:

½ cup rice syrup
3 tablespoons Kikkoman® Gluten-Free Tamari Soy Sauce
2 tablespoons vegetable stock
1 tablespoon sugar
1 ½ teaspoons Kikkoman® Sesame Oil
1 teaspoons ground black pepper
3 tablespoons crab fat (may substitute 1 tablespoon fish sauce)

Noodles:

6 ounces japchae (sweet potato) noodles

Japchae:

1 egg
2 tablespoons + 1 teaspoon vegetable oil, divided
2 ounces onion, julienned
2 ounces sweet potato, peeled and thin julienned
2 ounces bell pepper, julienned
2 ounces fresh sweet corn
1 ounce mushrooms, sliced
1 ounce spinach
1 ounce small grape tomatoes
2 ounces back fin crab meat
1 ounce jumbo lump crab
5 basil leaves

Garnish:

3 tablespoons sliced scallions
1 tablespoon sesame seeds, toasted
Egg strips

directions

To prepare the Crab Fat Japchae Sauce, place rice syrup, soy sauce, stock, sugar, sesame oil and pepper in a small saucepan. Bring to a simmer, then add crab fat and simmer for 2 to 3 minutes. Strain and set aside.
Whisk egg well in a small bowl. Heat a small nonstick skillet over medium low heat. Coat the bottom of the skillet with 1 teaspoon oil and add egg, swirling to make a thin layer. When egg is set on top, flip and finish cooking the thin egg pancake.(You don’t want any color or browning.) Remove from skillet onto a cutting board. Roll up tightly and cut into 1 millimeter thin strips.
To prepare noodles, bring a medium sized pot of water to a boil. Add noodles and cook for 6 minutes or until they’re still firm and chewy. (Don’t overcook or they’ll become soggy.) Drain and rinse under cold water. Drain again and set aside.
Add remaining vegetable oil to a large skillet set over medium-high heat. Add onion and sweet potato and sauté for 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add bell peppers, corn, mushrooms, spinach and tomato; saute for a few minutes more to soften vegetables and wilt spinach; remove from skillet and set aside. (Make sure to not overcook vegetables for the best texture.)
Add Crab Fat Japchae Sauce to skillet and bring to a simmer. Add cooked noodles and toss well to coat. Cook over medium heat until sauce is slightly reduced.
Add both crab meats, vegetables and basil. Cook just until all ingredients are warm, stirring gently to not break up crab.
Plate the japchae onto 2 or 3 serving plates and garnish with egg strips, scallions and sesame seeds.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE