I’m excited to share with you one of my favorite Korean noodle dishes, jap chae. My mother taught me how to prepare jap chae the Korean way. She learned from her mother, my grandmother, who owned a Korean restaurant near the demilitarized zone (DMZ) in Korea before immigrating here in the 1970s.
Jap chae is one of the more common and widely recognized dishes in Korean cuisine. It is not only beautiful in presentation but comforting to eat. Commonly made with thinly sliced beef, today I’m sharing with you a vegetarian version. This version is also vegan and gluten-free when using San-J Wheat Free Tamari soy sauce.
If you’re wondering where the recipe is… well it’s not here. Today I’m happy to direct you to Michael Natkin’s vegetarian food blog, Herbivoracious.com, where I’m guest posting this vegetarian jap chae recipe.
Michael is a fellow Seattle food blogger and friend. His food blog was one of the first food blogs I discovered and frequented often for inspiration, beautiful food photography, and fantastic vegetarian recipes. If you happen to live in Seattle, both Michael and I are featured in the current April issue of The Journal Newspaper available in most grocery stores, libraries, and community centers. I’m honored to be guest posting over there and invite you to explore Herbivoracious too. Enjoy!