Japchae Recipe (for white people)
That festive, coveted, delicious glass noodle from Korean restaurants...made right in your own home. So easy anyone can make it.
Equipment
- 1 pot for noodles
- 1 skillet or wok
Ingredients
- 200 g Korea Vermicelli fairly large handful
- 100 g beef shredded/thin sliced
- handful spinach
- ½ onion
- handful carrots julienne
- handful shiitake mushroom or other type, if no shiitake available
- 1 stalks Green onion
- bell pepper thin sliced, optional
- tofu optional
- 1 tbsp sesame oil to taste
- 1½ tsp soy sauce to taste
- 2 cloves minced garlic 2 cloves
- 1 tsp sugar
- 1 tsp sesame seeds white, extra for garnish
Instructions
- Boil water and cook noodles to package instructions, 15-20 minutes.
- Meanwhile, approximately as the noodles are halfway cooked, in a wok or frying pan, heat cooking oil to medium heat.
- Sautee onion and beef strips until translucent and slightly browned, respectively. If tofu, add that in now, fry lightly on all sides.
- Add in carrots, mushroom. After 2 min, add in spinach and peppers. Season to taste with salt, pepper and soy sauce. Finally, garlic and sesame oil.
- When noodles are cooked, strain, rinse with hot water and add to stir fry mix.
- Mix together thoroughly. Add additional soy sauce and sesame oil to taste. Noodles should be nice and glossy. Toss in some chopped green onion.
- Remove from heat, garnish with green onion and sesame seeds. Enjoy!
Notes
Some recipes suggest marinating mushrooms and/or beef prior to cooking as well as blanching spinach prior to adding to wok.
That said, I don't care to do it (98% as good with above recipe) - after all, this is supposed to be the easiest it can be, right?