Japchae
I have attached whole of this page from => http://www.maangchi.com
Recipes: Japchae (stir fried noodles with vegetables) Stir fried noodles with vegetables / 잡채 / Japchae (or jabchae, chapchae, jobchae) japchae Categories: appetizer, beef, main dish, non spicy, noodle, snack Made with: beef, black ground pepper, carrot, garlic, green onion, onion, sesame oil, sesame seeds, shiitake mushrooms, soy sauce, spinach, starch noodles, sugar, white oyster mushrooms, Watch on YouTube - 300,613 views and rated 5 stars out of 5 based on 855 ratings Read the Wikipedia entry for this recipe Download the podcast episode or subscribe to Maangchi in iTunes Music: 'Kodo -Inside the Sun Remix' by the Yoshida Brothers Originally posted on July 15, 2007 at 8:42 pm by Maangchi and published in Cooking Korean Food with Maangchi - Book 1 832 people on YouTube like this Since I started my cooking video, lots of people have requested a video for Jobchae.This dish is one of Korean’s favorite traditional dishes. Ingredients: Starch noodles (“dangmyun”) 150 grams of beef 1 bunch of spinach 1 medium size carrot 1 medium size onion mushrooms (5 dried shiitake and 1 package of white mushrooms) 3 cloves of garlic 7-8 green onions soy sauce, sesame oil, sugar, pepper, and sesame seeds Makes 4 servings.
How to prepare your ingredients before stir frying:
Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. Slice a package of white mushrooms (2 cups’ worth). Cut a carrot into thin matchstick-shaped pieces 5 cm long. Cut 7 -8 green onions into 7 cm long pieces. Slice one onion thinly. Slice 150 grams of beef into thin strips.
Now let’s start!
1.Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2.Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside. *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3.In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4.Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl. *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5.On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6.Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7.Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8.Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9.Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11.Serve with rice and Kimchi, or as a side dish.
This is my japchae which I shared with my classmats.
