Japchae 잡채

I have been wanting to cook this for a long time now. Japchae is sweet potato starch noodles stir fried with vegetables and meat and is one of Korea's best loved dish. Of course, it is often featured in Korean dramas and that's how I first got to know of this dish.  Seriously, my passion for korean food started when I was first introduced to korean dramas.  Finally, I get to taste my first Japchae , homecooked by your truly , of course  :)  

It is hard not to like the chewy ,sweet and slightly slippery noodles with colorful vegetables and mushrooms,  tender juicy  beef (grain fed ) , its irresistible sesame flavor , healthy amount of garlic , light and refreshing taste.  Awesome ! 

Each ingredient have to be cook separately because each requires different cooking time and care.  It may seems a lot of labor but the end result is a delicious Japchae that I will want to make again and again.  You can get the sweet potato starch noodles from Jusco .  

these ingredients has to be cooked separately

and seasoned

love the colorful veggies

tender and juicy beef  (grain fed type )

you can get them from Jaya Grocer

sweet potato starch noodles

love the beef and mushrooms :)

all you have to do lastly is to mix all the cooked ingredients together

yummy !

this is how it looks after mixing all together

a healthy dish

Japchae 잡채 - adapted from Maangchi

Ingredients:-

4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips

2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips

2 garlic cloves, minced

1 tablespoons plus 2 teaspoons sugar

2 tablespoons plus 1 teaspoon soy sauce

2 tablespoons sesame oil

1 tablespoon toasted sesame seeds

1 large egg

4 ounces spinach, washed and drained

4 ounces of dangmyeon (sweet potato starch noodles)

2 to 3 green onions, cut crosswise into 2 inch long pieces

1 medium onion (1 cup), sliced thinly

4 to 5 white mushrooms, sliced thinly

1 medium carrot (¾ cup), cut into matchsticks

½ red bell pepper, cut into thin strips (optional)

ground black pepper

salt

vegetable oil

Preparation:

Marinate the beef and mushrooms

Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge

Make the egg garnish (jidan):

1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.

2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.

3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture 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. Flip it over and let it sit on the pan for 1 more minute.

4. Let it cool and slice into thin strips

Prepare the noodles and vegetables:

1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.

2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.

3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.

4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.

5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.

7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.

8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.

Mix and serve:

1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.