Japchae is a traditional Korean glass noodle dish made with sweet potato starch noodles, stir fried colorful vegetables and protein. It is served on special occasions or gatherings. Feel free to add your favorite vegetables, meat, or seafood as what your heart desires. Mine is vegetarian, vegan friendly but yours do not have to be. Let me know what you put in your Japchae and how it turns out.

SUBSCRIBE ► [ Ссылка ]
Blog Recipe: [ Ссылка ]

I am including what I like to use in my cooking. Please check those out below.

All Ingredients
• 8 ounces Korean potato starch noodles (dangmyeon, 당면)
• 1-2 good size carrot, julienne cut
• 4-5 mini sweet peppers, thinly sliced
• ½ to 1 medium size onion, thinly sliced
• 1 large fresh portobello mushroom(or any mushroom you have)- thinly sliced
• 8 pieces of dry black/wood ear mushrooms, rinsed and soaked to rehydrate, cut them into bite- size pieces
• 5-10 ounces fresh spinach, blenched
• 2 eggs, lightly beaten
• Oil for stir frying, avocado or grapeseed oil recommended
• Salt
• Black pepper
• Soys auce
• Sesame Oil
• Toasted sesame seeds
• Minced garlic, a couple of clove
• Mirim-Rice Wine

Soy Sauce Marinade for mushroom
• 2 tablespoons Soy Sauce
• 1 tablespoon Mirim-Rice Wine for cooking
• ½ -1 tablespoon Sesame Oil
• 1 teaspoon Sesame Seeds
• 2 cloves of garlic, finely minced
• Healthy pinch of black pepper

Instructions
1. Wash, trim, and prepare carrots, onions, sweat peppers, and mushrooms described in the ingredients section
2. Soak 8 ounces Korean potato starch noodles at least 20 minutes
3. Make soy sauce mixture to marinade prepared two types of mushrooms. Set it aside at least 20 minutes or keep it in a refrigerator over a night.
4. Blanch the spinach in boiling water only until wilted, like 10-15 seconds. Drain quickly in a strainer and rinsed it to cool down. Squeeze excess water off and set it aside
5. In a large non-stick skillet, stir fry prepped vegetables with a little of salt and pepper(onion, sweet pepper, carrot, spinach, rehydrated black mushrooms, and soy marinaded portobello mushrooms). Cook them in the order listed and set them aside in a big bowl.
6. Bring a pot of water to a boil and cook the soaked noodles for 1-2 minutes. If not soaked, cook according to the package directions (usually 5 - 8 minutes). Drain the water in a strainer. Make sure it is drained well.
7. In a large non-stick skillet, with a little oil, stir fry the noodles over medium heat, stirring frequently, to get rid of any excess moisture. Set it aside in the bowl with the rest of cooked vegetables and mushrooms. Let them cool down
8. Meanwhile make JiDan- add 1 teaspoon of oil to a heated nonstick pan. Swirl the oil around so it covers the pan, pour lightly beaten egg into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute and cover it with a lid so the residual heat would fully cook egg.
9. Let it cool and slice it into thin strips. Set it aside
10. Toss well by hand and taste. Adjust the seasoning to taste by adding a little more of soy sauce, sesame oil, sesame seeds, and/or black pepper.
11. Serve it with Jidan on the side

Note: Some recipes call for sugar or oyster sauce. I do not add those to my Japchae.

Ottogi Sweet Potato Starch Noodles: [ Ссылка ] This is all time favorite of me, my mother, and aunts. Assi is decent: [ Ссылка ]

Sempio Soy Sauce Jin Gold is my favorite: [ Ссылка ] but if Jin S is fine as well: [ Ссылка ]

Chung Jung One Premium Sesame Oil, 100% Pure Sesame Seeds: [ Ссылка ]
Lotte Korean Cooking Rice Wine, Mirin: [ Ссылка ]

Dried Wood Ears Mushroom / Black Fungus 목이버섯: [ Ссылка ]

#koreanfood #vegetarian

свернуть