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
