Cooking Japchae

Cooking Japchae @ KTO

Refer to other recipe(s) for japchae
This is from KTO website combined with the recipe given during the workshop. Yunisa and Riana were cooking this on 11 Nov 2009

Japchae ("potato noodles with stir-fried vegetables") is a dish served during traditional Korean festivities. The fibrous texture of the cellophane noodles with the crispy vegetables are a pleasing combination that will entice you. When Japchae is served with bulgogi, it makes a hearty meal. The colors are also pleasing to the eyes.

Ingredients

50 g cellophane noodles

2 shitake mushrooms

1 onion

30 g Bell pepper

20 g carrot

Soy sauce

Sugar

Sesame oil

Crushed sesame salt

Vegetable Oil

Spinach
(Green onion)
(30 g cucumber)
(30 g Beef) 
(1 egg)

Direction

Cut all vegetables into long and thin strips about 5-6 cm long.

Cucumber: cut thinly. Discard the seeds in the center. Marinate in salt, and squeeze out the excess water)

Onion and carrot: cut into long, thin slices.

Put carrots in a bowl and sprinkle with a little salt. After about 5-10 minutes, drain all excess water and set aside.

Boil spinach and rinse in cold water

Mix spinach with salt, sesame oil and sesame salt

Boil the cellophane noodles (10 minutes), test occassionally for tenderness. The noodles should be soft but firm (or as directed at the package). Rinse the cellophane water in cold water and then cut the noodles to they are not too long.
Add soy sauce, sugar, and sesame oil.
Stir fry the mixture using vegetable oil in a large pan.

(Cut the beef and shiitake mushrooms into thin slices)
(Beat one egg and fry into thin layer, cut about 6 cm, thinly)

Lightly pan fry all other vegetables separately and set aside.

(Must pan fry separately, lighter color veggie first)


Add the vegetables and mix seasoning with soy sauce, crushed sesame salt, sugar, and sesame oil.

Vegies are ready to mix with the noodles

Place Japchae on a large plate. (Top it with egg slices)