Japchae
Just One Cookbook · ♥ 6.2K likes · 431K views · 11 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 whole shiitake mushrooms
- ½ whole onion
- 2 whole egg
- ½ lb beef
- 11–12 oz spinach
- 14 oz dangmyeon
- ⅓ cup Korean soy sauce
- ⅓ cup sugar or honey
- 100 g carrots
Remove the shiitake stems; thinly slice the mushrooms, onion and carrot into 2 to 2.5 inch julienne; cut the beef equally thin.
- sesame oil
Beat the egg and cook a thin omelette in a nonstick pan with a little sesame oil; flip; set aside.
- 1 cloves chopped garlic
- ½ tbsp sesame oil
- ½ tbsp mirin
- 1 tbsp sugar
- 1 tbsp Korean soy sauce
- black pepper
Season the beef with garlic, sesame oil, mirin, sugar, Korean soy sauce and black pepper; leave to marinate while the vegetables cook.
Stir-fry each vegetable separately in sesame oil, starting with the onion, then the mushrooms; set each aside on a plate.
Stir-frying onions and mushrooms
- salt
Salt a pot of boiling water; blanch the spinach 20 to 30 seconds and remove.
Blanching spinach, boiling the noodles
- sesame oil
Cook the sweet potato noodles in the same water; drain completely without rinsing and toss with a little sesame oil.
Spread the noodles on the plate with the vegetables to cool; squeeze the spinach dry and add it.
- 1 tbsp sesame seeds
- 2 tbsp sesame oil
- 1 cloves chopped garlic
- black pepper
Mix the sauce: Korean soy sauce, sugar or honey, sesame seeds, sesame oil, finely chopped garlic and black pepper.
Mixing the japchae sauce
Cut the noodles with kitchen scissors; pour the sauce over the noodles only; add the beef and about a third of the sliced omelette and mix very gently.
Cutting and tossing the noodles