Korean japchae is great if you enjoy Asian-style noodle foods. These delicious noodles are gluten-free and made from sweet potatoes, but you’d never know it! As a garnish, serve with kimchi.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- ⅔ cup water
- ⅓ cup quinoa
- 1 tablespoon olive oil
- 1 cup chopped kale
- 1 clove garlic, minced
- salt and ground black pepper to taste
- ¼ teaspoon sesame oil
- 1 tablespoon water, or as needed
Instructions
- Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat. Sauté kale and garlic in hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
- Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to prevent sticking.
Reviews
Loved it- added a can of Trader Joe’s Cuban style black beans for a vegetarian bowl.
Not very good. Sorry.
This is delicious! I added a few drops of lime juice at the end and it turned out great!
This is a great super easy dish also I made it vegan. I also toasted my quinoa in the garlic onion sun dried tomato & olive oil base then added vegan broth and kale and let it simmer. Delish!
Easy, straight forward and wonderful. Doubled the kale, so good.
I added 1/2 tsp of cumin and chili powder. Had it for lunch – it was good.
a really good and healthy side dish
Tripled the recipe and did add white wine instead of water at the end. Delicious!
Blah! Needs more ingredients to pep up the flavor. Agreed with the suggestion of chopped onion, which should be sauteed with the garlic and kale. I used vegetable broth instead of water – chicken broth might have been better. Something crunchy like pignolia nuts would have been good too. As others commented – it needs more.
So simple and tasty. I added more garlic, 2 cups kale from suggestions and a few sliced mushrooms. Will definitely use again. Thanks!
I made this dish to freeze in individual servings to take to work. It is excellent. I made a triple batch, which only yielded 4 lunch size servings. I was out of straight quinoa, so I used a quinoa and sprouted rice blend which I had purchased at Costco. It was a great choice. I was also out of sesame oil, but used warmed up tahini instead. Really worked great! The use of the cold water to keep things from getting gummy really worked well.
Very quick and easy to make. I did not have oil in my pantry. So I used a yogurt butter to keep things moist this was. Wry good on its own but I like to change things up and added a small Amount of 4 cheeses Mexican blend. WOW! Flavor exploded! We are definitely having this again. It made to the keep list.
This is a great base upon which to build by adding more ingredients. I took one reviewers advice and added red onion. Another suggested adding 4 garlic cloves instead of 1 and a big splash of red wine vinegar. Another doubled the kale. I did all of them. All rock solid choices! Additionally, I added chickpeas, sliced yellow bell peppers, and carrots. Loved it! Can’t wait to experiment more with this!
I added an extra cup of kale but otherwise followed it exactly. I was really trying to find a recipe where I can eat kale since it’s so healthy but this was not it. I don’t think it’s the recipe though, just the fact that my taste buds don’t like kale raw or cooked.
I substituted couscous for the quinoa because I was out of quinoa, but the recipe still turned out great! We paired it with lemon butter chicken. Great side for the chicken!
Great recipie, we added red onions and left out the seame oil. Turned out great and went perfect with our grilled steaks!!
This was good as written, but it needs something. Maybe toasted pine nuts, or hot pepper flakes. I’ll make this again but will tweak the recipe for a bit more flavor.
We really liked this. I added more garlic, about 3-4 cloves, and added a big splash of red wine vinegar to the kale at the end, before adding the quinoa. Greens really do well with vinegar. Topped it off with a baked filet of mahi mahi and it was a delicious and healthy meal.
Didn’t like
I’m in love, tried it and loved it. I did s couple things differently. Substitute chicken broth for water used to make quinoa. My 11 year old who is very picky loves. I served a garden salad an baked chicken.
Very flavorful. I love the sesame oil in it. I doubled the recipe and it was just enough for me. Will definitely make that again.