JapChae (Sweet potato starch stir fry with vegetable: 잡채)
January 31, 2015
Korean glass noodles or potato starch noodles (Dangmyeon :당면) 'Japchae' is a Korean dish consist of sweet potato starch noodles, vegetables and meat. It is easy to prepare, health and refreshing. It is sweet and savoury with sesame aroma from the sesame oil and the sesame seeds. According to Maangchi stir frying each ingredient separately seems like a lot of labor but this way you will get wonderful taste and color from each of the ingredient. Each ingredients requires a different cooking time and a bit of care.
好想煮这道韩式Japchae好久了。 上个月逛超市是看到红署粉丝好兴奋，就买了一包回家试试自己煮。JapChae是韩式炒杂菜， 里头含韩式红署粉丝， 牛肉，菠菜， 胡萝卜丝，蛋黄丝，蘑菇，大葱和青葱。 用了糖，酱青，芝麻油和烤香的芝麻拌在一起就可上桌享用了！
Let see what are some of the ingredients are; Carrot, button mushroom, sweet potato glass noodles, egg, beef, spring onion and spinach.
里头所用的配料。 配料必需各别炒才可吃到每一种配料的口感和味道。 配料的颜色也能保持的鲜艳美丽。各别炒是应为各别配料的熟透时间不一样。
Sweet Potato Glass Noodle.
红署粉丝
The color of this glass noodle is slightly greyish compare to the normal glass noodle that we use to eat. Korean glass noodle is made from sweet potato and normal glass noodle is made from green bean.
红署粉丝原色带灰，吃起来带QQ的口感。
After cooking it is transparent, chewy and slippery.
Add canola oil, stir fry the spring onion and chopped onion 首先先把大葱和青葱暴香。
Cooked the ingredients individually and put them into a mixing bowl. Then add in cooked glass noodles and toss them together like tossing 'yee sang'
JapChae 잡채
(Sweet Potato Starch Stir fry with Vegetable: )
Recipe from maangchi.com with slight changes
Serve 4 (for us this serve 2 adults and 3 kids)
Ingredients:
300 gram beef, cut into ¼ inch wide and 2½ inch long strips.
2 large dried shiitake mushrooms, per-soak till soften and cut into thin strips
2 garlic cloves, minced
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons sesame oil
1 large egg
100 gram spinach, wash and drained
100 gram dangmyeon (sweet potato starch noodles/ glass noodles)
2 to 3 green onions, cut crosswise into 2 inch long pieces
1 medium onion, sliced thinly
4 to 5 white mushrooms, sliced thinly (i used canned button mushrooms)
1 medium carrot, cut into matchsticks
½ red bell pepper, cut into thin strips (optional- i did not add)
ground black pepper
salt
vegetable oil
To Do:
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 in fridge.
Make the egg garnish (jidan):
Crack the egg and separate the egg yolk form the egg white. Remove the white stringy stuff from the yolk, Beat in a pinch of salt with a fork.
Add 1 teaspoon of vegetable oil to a heated non-stick pan. Wipe a thin layer of oil onto the pan with some oil on kitchen towel.
To keep the jidan as yellow as possible, turn off the heat once the pan is hot enough 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 another minute.
Let it cool and slice it into thin strips.
Prepare the noodles and vegetables:
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.
Rinse the spinach in cold water to stop it from cooking. Squeeze it with you 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.
Put the noodles into the boiling water, cover and cook for 1 minute. Stir them so they don't stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
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 teaspoons 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.
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 noodle bowl.
Heat up the skillet again and add 2 teaspoons vegetable oil. Add button mushroom and a pinch of salt. Stir-fry until softened and a little juicy. Transfer to the noodle bowl.
Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Transfer to noodle bowl.
Heat up skillet add 2 teaspoons vegetable oil. Add the beef and and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shinny. Transfer to the noodle bowl.
Mix and serve:
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 and mixed all together by hand.
Add the egg garnish and 1 teaspoon sesame seeds. Mix it and transfer to a large plate and serve.