chapchae

The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe!&nbsp;

Japchae (Korean Glass Noodle Stir Fry)

Korean sweet potato starch noodles ((8.8 ounces, dangmyeon))

g rib eye

carrot

110 g baby spinach ((3.9 ounces), rinsed)

red capsicum ((bell pepper, 50 grams), rinsed & julienned)

yellow onion ((105 grams), peeled, rinsed, & thinly sliced)

tsp fine sea salt

tsp minced garlic

sesame oil

soy sauce

tsp rice wine ((mirin))

tsp black pepper

Tbsp honey

Tbsp brown sugar

Tbsp toasted sesame oil

black pepper

sesame seeds

cooking oil ((I used rice bran oil))

fine sea salt

water (to boil the spinach and the noodles)

Place the beef strips into a medium bowl. Add the &quot;beef marinade&quot; and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you&#x27;re working on other ingredients.

Get the rest of the ingredients ready per below.- Prepare the vegetables as instructed in the “main ingredients” section.- Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles &amp; mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 20 mins).- Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the &quot;spinach seasoning&quot; and mix them gently and evenly. Put it into a large mixing bowl where we will be adding the rest of prepared ingredients in later.- Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 6 to 7 mins. Drain the water. Rinse in cold water to cool down and let the water drain for 1 to 2 mins.Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length is good). Move the noodles into a mixing bowl and pour in the rest of the &quot;noodles &amp; mushroom marinade&quot; mixture. Mix them well. Set it aside until you cook it (in about 10 mins).

Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter color to darker color (to minimize the color transfer and avoid washing up in between) and will be using only one non-stick pan/skillet.Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.- Beat the egg white with a fork. Add some cooking oil (1 tsp) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Cook the carrots with a pinch of salt over medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Cook the red capsicum with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry until it is cooked (1-2 mins) over low to medium heat. Transfer it to the large mixing bowl.- Add more oil if necessary. Pour in the marinated meat and stir fry until it is cooked (2-3 mins) over medium heat. Transfer it to the large mixing bowl.- Add more oil if necessary. Stir fry the marinated noodles until the noodles are well coated with the sauce (2-3 mins) over low to medium heat. Transfer it to the large mixing bowl.

Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.

Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds in the large mixing bowl and mix them gently and evenly with your hands. (Watch your hands, as the ingredients, particularly the noodles might be still hot. You can also use a salad server to mix initially then mix with your hands once it cools down enough.) Serve.

An easy japchae recipe (Korean glass noodles stir fry) seasoned lightly with sweet soy sauce, sesame oil, and a variety of vegetables and perfectly chewy bouncy glass noodle texture without boiling the noodles in water.

Easy Japchae Recipe (Korean Glass Noodles Stir Fry)

400 g sweet potato noodles

water

sugar

carrots

spinach ((approximately 1 cup after it has been cooked and wilted))

peppers

onion ((medium-sized, sliced, approximately 1 cup))

green onion ((finely chopped))

In a large bowl, add warm to hot tap water and soak the noodles in it for 20 mins. Prepare the vegetables while you are waiting for the noodles to soak.

Peel the carrot and cut them into thin matchstick sizes. Set aside.

Slice the onions and peppers. Set aside

Boil the spinach for 2 mins. Once it is done, run it under cold water to stop the cooking process and squeeze and squeeze all the water out. The texture should be dry and not soggy. Season it with salt and set it aside. Alternatively, you can also skip boiling the spinach and put it directly in with the rest of the vegetables to save some time.

Toast sesame seeds in a frying pan on low heat until brown. Set aside.

Finely chop the green onions and set them aside for the end.

After 20 mins, when the noodles are soft and pliable, drain the water out and cut them roughly 4 inches in length. Set it aside for later.

Preparing the Sweet Potato Glass Noodles and Vegetables

In a small bowl, dissolve 1/4 cup sugar with 1/2 cup hot water. Then add in 1/2 cup soy sauce and 2 tablespoons sesame oil. Set it aside.

Make the Japchae Sauce

In a large non-stick frying pan, add oil and set the heat to medium.

Once the oil has warmed up, add in the veggies (except the green onions) and cook them for approximately 3-5 mins or until the vegetables are soft. Remove them from the pan into a dish and set it aside.

Add the noodles to the pan and half the soy sauce mixture and cook for about 2-3 mins. Keep flipping the noodles, until they are transparent and glossy and no longer translucent.

When the noodles are almost done, add the vegetables back in and add in the remainder of the soy sauce mixture and cook for another 1-2 mins.

Turn off the heat and add in the green onions and sesame seeds and mix well. (It&#39;s might be easier to mix it with your hands)

Enjoy!

Cooking the Japchae

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