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Korean Chapchae or Japchae with Broccoli and Mushrooms
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
1-10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms

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Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place cooked noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce yam starch noodle You can use glass noodles or kelp noodles, cooked according to package directions, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
3 tablespoon soy sauce
4 tablespoon monk fruit sweetener or sugar or your favorite sweetener
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 2mg

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Fresh Vegetable Spring Rolls with Peanut Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
1-10 servings
Fresh Vegetable Spring Rolls with Peanut Sauce

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Recipe adapted from:
Damn Delicious

Rated 5 out of 5 based on 45 customer ratings
(9 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 1 roll (5"x 1")

Dairy Free Egg Free Gluten Free Vegan Vegetarian
These spring rolls are filled with fresh colorful vegetables and served with a delicious peanut sauce. Perfect on a hot day!
https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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Adjust the ingredients measurement scale here by changing this number. 10 pieces

Instructions
Peanut Sauce
Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Spring Rolls
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10 pieces

Ingredients

Ingredients
10 each rice paper wrap 10 inch size
5 leaf lettuce torn into large pieces
1 cup fresh basil whole leaves
¾ cup fresh mint whole leaves
¾ cup fresh cilantro whole leaves
1 each carrot shredded
1 cup purple cabbage shredded
1 each red bell pepper thinly sliced
1 each English cucumber seeded and cut into long matchsticks
1 each avocado halved, peeled, seeded and thinly sliced
Peanut Sauce
¼ cup peanut butter
4 teaspoon tamari sauce
1 tablespoon lime juice
2 teaspoon brown sugar
1 teaspoon chili garlic sauce or more, to taste
1 teaspoon fresh ginger finely grated

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 306mg | Potassium: 302mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1943IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 1mg

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Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
FSA/HSA
1-10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
2 tablespoon soy sauce
4 tablespoon monk fruit sweetener or few drops liquid stevia
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 pancake

Dairy Free Egg Free Nut Free Vegan Vegetarian
Pajeon is a traditional Korean-style savory pancake, often served as an appetizer or snack. This recipe features green onions and is served with a spicy dipping sauce.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Place a non-stick pan over medium-high heat. When the pan is hot add 1 tablespoon of the oil. Place 1/4 of the green onions in the pan parallel to each other, forming a rectangle. Pour 1/4 of the batter over the onions going back and forth crosswise. After 2-3 minutes, when the pancake is golden brown and slightly crisp, flip the pancake over. Cook an additional few minutes and repeat the process for the remaining pancakes.
Cut each pancake into fourths and serve with dipping sauce.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
4 tablespoon avocado oil for frying
3 bunch green onion cut into 1-inch sections
For the batter:
2 cup all-purpose flour
2 cup ice cold water
4 teaspoon miso soybean paste
For the sauce, mix together the following:
4 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoon sugar
4 teaspoon chili-garlic sauce
1 teaspoon sesame seeds

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 740mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg

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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

Cucumber Salad quantity

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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5 Fresh Vegetable Spring Rolls with Peanut Sauce
$0.00 Cooking Fee
Rated 0 out of 5
5 servings
5 Fresh Vegetable Spring Rolls with Peanut Sauce

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Recipe adapted from:
Damn Delicious

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 roll (5"x 1")

Dairy Free Egg Free Gluten Free Vegan Vegetarian
These spring rolls are filled with fresh colorful vegetables and served with a delicious peanut sauce. Perfect on a hot day!
https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

5 Fresh Vegetable Spring Rolls with Peanut Sauce quantity

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https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 5 pieces

Instructions
Peanut Sauce
Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Spring Rolls
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size5 pieces

Ingredients

Ingredients
5 rice paper wrap 10 inch size
3 leaf lettuce torn into large pieces
0.5 cup fresh basil whole leaves
0.5 cup fresh mint whole leaves
0.5 cup fresh cilantro whole leaves
0.5 each carrot shredded
0.5 cup purple cabbage shredded
0.5 each red bell pepper thinly sliced
0.5 each English cucumber seeded and cut into long matchsticks
1 each avocado halved, peeled, seeded and thinly sliced
Peanut Sauce
2 tablespoon peanut butter
2 teaspoon tamari sauce
0.5 tablespoon lime juice
1 teaspoon brown sugar
0.5 teaspoon chili garlic sauce or more, to taste
0.5 teaspoon fresh ginger finely grated

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 180kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 308mg | Potassium: 408mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

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Korean Chapchae or Japchae with Broccoli and Mushrooms

Korean Chapchae or Japchae with Broccoli and Mushrooms

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Fresh Vegetable Spring Rolls with Peanut Sauce

Fresh Vegetable Spring Rolls with Peanut Sauce

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Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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For the batter:

For the sauce, mix together the following:

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Cucumber Salad

Cucumber Salad

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5 Fresh Vegetable Spring Rolls with Peanut Sauce

5 Fresh Vegetable Spring Rolls with Peanut Sauce

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