Japchae (Korean Stir-Fried Glass Noodles)
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
4 personnes
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Course
Main Course
Japchae (Korean Stir-Fried Glass Noodles)
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Japchae or chapchae (잡채) is a very popular Korean dish consisting of dangmyeon (sweet potato noodles) and vegetables, that can be made with or without meat.
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Ingredients
- 5 oz. filet mignon of beef or filet mignon or pork shoulder cut into strips ¼ inch (6 mm) wide and 2 inches (5 cm) long
- 2 large dry shiitake mushrooms rehydrated in hot water for 3 hours, and cut into thin strips
- 1 clove garlic minced
- 2 teaspoons caster sugar
- 4 teaspoons soy sauce
- 1 teaspoon toasted sesame seeds
- 1 large egg
- 4 oz. baby spinach washed and well drained
- 4 oz. dangmyeon sweet potato starch noodles
- 3 scallions cut at an angle, into 2 inches (5 cm) long pieces
- 1 medium onion thinly sliced
- 5 white mushrooms cut into thin strips
- 1 medium carrot cut into thick julienne
- ½ red bell pepper cut into thin strips
- freshly ground black pepper
- salt
- vegetable oil
- sesame oil
To serve
- 2 teaspoons caster sugar
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
- freshly ground black pepper
Instructions
- Marinate the beef and shiitake mushrooms.
- Place the beef and shiitake mushrooms in a bowl and mix by hand with 1 clove of garlic, 1 tablespoon sesame seeds, 1 teaspoon caster sugar, ¼ teaspoon freshly ground black pepper, 2 teaspoons of soy sauce and 1 teaspoon of sesame oil. Cover and marinate for 3 hours in the refrigerator.
Egg garnish (jidan)
- Separate the egg.
- Add a pinch of salt to the yolk and beat with a fork.
- Add 1 tablespoon of vegetable oil to a heated non-stick pan. Shake the pan so that the oil covers its entire surface, then wipe off, if necessary, the excess heated oil with a paper towel so that only a thin layer of fat remains.
- To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan.
- Tilt the pan so that the mixture is evenly distributed.
- Cook using the remaining heat in the pan for about 1 minute. Turn the egg over and let it sit in the pan for another minute.
- Once the egg has cooled, cut it into thin strips.
Noodles and vegetables
- Bring a large pot of water to a boil. Add the spinach leaves and blanch them for a minute, remove them from the water using a colander and then drain them. Keep the boiling water to cook the noodles.
- Rinse the spinach in cold water to prevent them from continuing to cook.
- Press them strongly by hand to remove any excess water.
- Coarsely chop them and place them in a bowl.
- Add a teaspoon of soy sauce and a teaspoon of sesame oil. Mix well. Set aside.
- Place the noodles in boiling water, cover and cook for a minute. Stir them with a wooden spoon so they don't stick together. Cover again and continue cooking for another 6 to 7 minutes until the noodles are tender and soft.
- Drain the noodles and cut them several times using kitchen scissors.
- Add the noodles to the spinach bowl. Add 2 teaspoons of sesame oil, 1 teaspoon of soy sauce and 1 teaspoon of caster sugar. Mix well by hand or with a wooden spoon. This process will season the noodles and also prevent the noodles from sticking to each other. Set aside.
- Heat a large skillet over medium-high heat. Add 2 teaspoons of vegetable oil, then the onion, scallion and a pinch of salt.
- Sauté for about 2 minutes until the onions are a little translucent. Transfer the onions to the noodle bowl.
- Reheat the same pan and add 2 teaspoons of vegetable oil. Add the white mushrooms and a pinch of salt. Sauté for 2 minutes until softened and a little juicy. Transfer them to the noodle bowl.
- Reheat the same pan and add 1 teaspoon of vegetable oil. Add the carrot and sauté for 20 seconds. Add the red pepper strips and sauté for another 20 seconds. Transfer to the noodle bowl.
- Reheat the same pan and add 2 teaspoons of vegetable oil. Add the beef and mushroom mixture and sauté for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the bowl of noodles.
To serve
- Add 1 chopped garlic clove, 1 tablespoon soy sauce, 1 tablespoon caster sugar, ½ teaspoon ground black pepper and 2 teaspoons sesame oil to the noodle bowl and mix well. all by hand.
- Add the reserved egg garnish and 1 tablespoon sesame seeds. Mix and serve.
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