Japchae 잡채 (Glass Noodles with Beef & Vegetables)

Japchae 잡채 (Glass Noodles with Beef & Vegetables)

Ingredients:

100 g Beef (or Pork), cut into strips

150 g Sweet Potato Glass Noodles (DangMyun)

1 medium Carrot, julienned

1 medium Yellow Onion, thinly sliced

3 stalks Green Onions, sliced crosswise into 2” long

1 small Red/Yellow Sweet Pepper, thinly sliced *optional

100 g Spinach, rinsed with clean water 2 times

2 large dried Shiitake Mushrooms, soaked in warm water for at least 1 hour and cut into thin strips (stems removed)

2 dried Wood Ear Mushrooms, soaked in warm water for at least 1 hour and cut into small pieces *optional

1 large Egg, separated

Beef Marinade:

1 tsp Soy Sauce

1 tsp Cooking Wine

1 1/2 tsp Brown Sugar

2 small Garlic cloves, minced

a pinch of ground Black Pepper

Mushroom Marinade:

1/2 tbsp Soy Sauce

1/2 tsp Brown Sugar

1 small Garlic clove, minced

a few drops of Asian Sesame Oil

a pinch of ground Black Pepper

Spinach Seasoning:

1/2 tbsp Soy Sauce

1/2 tsp Brown Sugar

Glass Noodles Seasoning:

4 tsp Soy Sauce

1 tsp Brown Sugar

Japchae Sauce:

3 tsp Soy Sauce

4 tsp Sesame Oil

2 tsp Sugar

a pinch of ground Black Pepper

Instructions:

In a small bowl, combine all the ingredients for the japchae sauce. Set aside.

Marinate the beef and mushrooms.

Put the beef and mushrooms into two separate small bowls; add-in all the ingredients for their marinade into each bowl. Set aside for at least 15 minutes.

Cook the spinach.

Heat a pot of water with half teaspoon of salt. Bring to a boil. Blanch the spinach into the boiling water. Let it simmer for a few seconds, and then rinse with cold water. Lightly squeeze out the excess water.

Season the Spinach with the soy sauce and brown sugar. Set it aside.

Boil the glass noodles.

Heat another pot of water. Bring to a boil

Add-in the glass noodles stir so they don’t stick together. Cook for 8~10 minutes, or until soft and chewy. Drain the excess water. Set aside.

Heat up a pan over medium high heat. Add a few drops of canola oil.

Stir-fry the onions, and  green onions. Season with a pinch of salt. Cook until the onions become translucent. Transfer to a plate, and set aside.

Heat up the same pan, and add a few drops of canola oil. Add-in the carrots with a little salt; stir-fry for a few seconds.

Add-in the red/yellow bell peppers, and stir-fry another for a few seconds more. Transfer to a plate, and set aside.

Heat up the same pan again, and add a few drops of canola oil. Add-in the beef and stir fry for a few minutes until the beef is no longer pink.

Then add-in the mushrooms; stir-fry for a few minutes more until the mushrooms are soft. Transfer to a plate, and set aside.

In a heated non-stick wok, add-in 1/2 tablespoon of canola oil.

Add-in the glass noodles and stir. Mix-in the glass noodle seasoning. Stir-fry for 2 minutes or until evenly coated with the seasoning. Remove from the wok, and set aside to cool.

Beat in a pinch of salt with a fork to the yolk.

Heat up a pan over low medium heat. Add a few drops of canola oil. Swirl pan to cover with oil. Wipe off the excess heated oil with a kitchen.

Turn off the heat and pour the yolk mixture into the pan. Tilt the pan around so the yolk spreads thinly. Let it cook using the remaining heat in the pan for about a minute. Flip it over and let it sit on the pan for 1 more minute. Remove from pan, and cut into 1" strips. Set aside.

Add a pinch of salt to the egg white.

Heat up the same pan again over low medium heat. Add a few drops of canola oil. Swirl pan to cover with oil. Wipe off the excess heated oil with a kitchen.

Turn off the heat and pour the egg white mixture into the pan. Tilt the pan around so the egg white spreads thinly. Let it cook using the remaining heat in the pan for about a minute. Flip it over and let it sit on the pan for 1 more minute. Remove from pan, and cut into 1" strips. Set aside.

In a large bowl, mix-in all the noodles, beef, and vegetables.

Pour-in the japchae sauce, and mix well.

Transfer in a platter, and garnish with the fried eggs.

Serve and Enjoy!!

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