Cooking On The Couch: Vegetable Jap Chae From Michael’s
NEW YORK (WLNY) — The Midtown Manhattan restaurant Michael‘s is the place for the power plays in the media to do lunch or dinner.
A big reason why? The food is great.
Michael’s owner Michael McCarty and executive chef Kyung Up Lim visited The Couch to prepare one of the restaurant’s signature dishes, Vegetable Jap Chae. Find the recipe below.
3 tbsp. canola oil
2 cups julienned carrots
Kosher salt and freshly ground pepper, to taste
2 cups thinly sliced onions
1 cup julienned red bell pepper
1 cup julienned mushrooms, shitake
1 clove garlic, minced
16 oz. dried Korean sweet potato noodles (calleddangmyeon), soaked in boiling hot water until al dente
1/2 cup soy sauce
1/4 cup light brown sugar
1/4 honey or agave
2 tbsp. toasted sesame oil
2 tbsp. thinly sliced scallions
1 tbsp. toasted sesame seeds
Heat 1 tbsp. oil in a 12″ skillet over medium-high heat; add carrots. Season with salt and pepper; cook, stirring, until half-tender, about 3 minutes. Transfer to a large bowl; repeat with 1 tbsp. oil, onions, peppers, and mushrooms. Add soy sauce, honey, and sugar; cook until sugar dissolves. Pour over vegetables in bowl, addnoodles and sesame seed oil, and toss. Garnish with scallions and sesame seeds.