Japchae

Japchae is one of the Korean dishes that most Pinoys have adapted and became a favorite next to bibimbap. Actually japchae is very similar to pancit sotanghon guisado where instead of using bihon in cooking pancit, sotanghon is used. But the noticeable difference in japchae if you will just look at it and have not tasted it yet it the thick glass noodles which is similar to sotanghon (vermicelli). Those are made from sweet potato starch and called dangmyeon in Korean. In the traditional way of cooking this dish, there are a lot of preparations like most Korean dishes which you have to marinate some of the main ingredients before mixing them together. But the recipe here is an easy one and all you need to do is to stir fry the ingredients and let it simmer for a little while then garnish and serve.

To cook Japchae;  Cook the noodles according to package instruction then drain. Toss the noodles with sesame oil so it won’t stick together. Then set it aside. In a pan or wok, heat a teaspoon of cooking oil and fry the beaten egg until set. Fold into half then slice into thin strips. Set aside. Coat the beef slices with salt and ground black pepper. Blanch the spinach, and then rinse it with cold water, drain and set aside. In a medium size wok, heat some oil in high heat then stir fry the beef strips for about 3 minutes. Set aside. In the same wok, saute garlic until fragrant, add mushrooms and continue to stir for half a minute. Then add the carrots and onions, stir fry for a minute or until the onions are tender. Add the cooked noodles, spinach, bell pepper, beef slices, soy sauce, chili pepper, salt, sugar and ground black pepper. Stir until the ingredients are evenly mixed then turn off the heat. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

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How to Cook Japchae (Korean Stir-Fried Noodles)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Noodles Recipe
Cuisine: Korean
Serves: 4 servings
Ingredients
  • 400 grams sweet potato vermicelli noodles (dangmyeon)
  • ¼ kilo beef sirloin, slice thinly
  • 340 grams spinach
  • 1 beaten egg
  • 1 carrot, peeled and sliced into strips
  • 1 white onion, sliced
  • ½ red bell pepper, slice into strips
  • 6 pcs dried shiitake mushrooms
  • 4 cloves of garlic, minced
  • ¼ cup soy sauce
  • 2 Tbsp sesame oil
  • roasted sesame seeds (optional)
  • 1 tsp red hot chili pepper (optional)
  • ground black pepper
  • salt to taste
  • sugar to taste
Instructions
  1. How to cook Japchae:
  2. Soak the dried mushrooms in ¼ cup hot water until soft. Strain then slice into strips. Reserve the liquid for later use.
  3. Cook the noodles according to package instruction then drain. Toss the noodles with sesame oil so it won't stick together. Then set it aside.
  4. In a pan or wok, heat a teaspoon of cooking oil and fry the beaten egg until set. Fold into half then slice into thin strips. Set aside.
  5. Coat the beef slices with salt and freshly ground black pepper.
  6. Blanch the spinach, and then rinse it with cold water, drain and set aside.
  7. In a medium size wok, heat some oil in high heat then stir fry the beef strips for about 3 minutes. Set aside.
  8. In the same wok, saute garlic until fragrant, add mushrooms and continue to stir for half a minute.
  9. Then add the carrots and onions, stir fry for a minute or until the onions are tender.
  10. Add the cooked noodles, spinach, bell pepper, beef slices, soy sauce, chili pepper, salt, sugar and ground black pepper.
  11. Stir until the ingredients are evenly mixed then turn off the heat. Toss with strips of omelet and roasted sesame seed.

 

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Japchae