Japchae is a traditional Korean noodle dish loved for its versatility and flavor. The dish consists of glass noodles made from sweet potato starch, which gives a unique texture. The stir-fried vegetables can be varied according to what you have in the fridge, making this dish both practical and delicious. Japchae can be prepared as a vegetarian dish with mushrooms or as a luxury dish with strips of beef tenderloin or pork tenderloin. This recipe guides you through the process of creating an authentic and tasty japchae, perfect for any occasion.
Recipe for japchae
Is a Korean noodle dish made with noodles from sweet potato starch. The vegetables, which are stir-fried, can be anything good from the fridge. The dish can be purely vegetarian, supplemented with mushrooms in this case, or it can instead be served as a luxury dish with strips of beef tenderloin (from the thinner end (filet mignon)) or strips of pork tenderloin.
When stir-frying in a wok, it is beneficial to fry each vegetable and other ingredients individually and collect them in a large bowl as they are almost cooked through. Finally, the entire dish is reheated in the wok, where it is seasoned with, for example, lime/rice vinegar, sugar/honey, spices (bitters), fish sauce (umami & salt), dashi, soy sauce, etc.
Servings: people
Japchae
Japchae is a traditional Korean noodle dish loved for its versatility and flavor. The dish consists of glass noodles made from sweet potato starch, which gives a unique texture. The stir-fried vegetables can be varied according to what you have in the fridge, making this dish both practical and delicious. Japchae can be prepared as a vegetarian dish with mushrooms or as a luxury dish with strips of beef tenderloin or pork tenderloin. This recipe guides you through the process of creating an authentic and tasty japchae, perfect for any occasion.
Equipment
- 1 Wok
Ingredients
- 200 gram Glass Noodles boil according to package instructions
- 200 gram Mushroom or tenderloin of beef or pork
- Rapeseed Oil for frying
- 1 pcs. Carrots julienne
- 1-3 pcs. Bell Pepper red/yellow/green - cut julienne
- ¼ pcs. Red Cabbage finely chopped
- 1 pcs. Red Onion sliced
- 2 cloves Garlic finley chopped
- 4-5 pcs. Mushrooms Judas' Ear
- 4-5 pcs. Shiitake Mushrooms
- 1 bag Fresh spinach
- 10 gram Honey
- 10 gram Soya
- 10 gram Sesame Seeds roasted
- 5 gram Sesame Oil
Instructions
- Soak the noodles in water for at least 15 minutes
- Heat the rapeseed oil in a wok and sauté the carrot for 2 minutes; add salt and pepper, and place it in a large bowl
- Sauté the bell peppers in a bit more oil and add the red cabbage, season with salt and pepper and place it in the bowl with the carrot
- Repeat the process with the red onion, garlic and mushrooms, which are sautéed for 5 minutes, then the spinach for a short time.
- Bring a large portion of water to a boil in a pot, turn off the heat and add the noodles; wait for 3 minutes, add 1 part water and bring to a boil again; turn off and repeat the process one more time
- Put the finished noodles in cold water; when they are cooled, rinse under cold running water
- Return everything to the wok and season the dish with soy sauce, honey, sesame oil, black pepper, and sesame seeds
- Serve with chopsticks (or use a clean hand)
Notes
