Japchae Made Easy

WHAT IS JAPCHAE?

Japchae is a beloved Korean dish made of sweet potato starch noodle called Dangmyeon. It is stir-fried in sesame oil with vegetables, meat, and a sweet-savory sauce.

It is a commonly served side dish at holidays and special occasions but is also enjoyed as much on any ordinary day.

The process involved in preparing traditional Japchae means each of the ingredients will have to be stir fried separately then mixed together at the end which could be a lot of work. Stir-frying the ingredient separately is believed to give each ingredient an enhanced individual flavor and texture

JAPCHAE IN A HURRY

What they say about the traditional way is probably true. But of course, if you are as running out of time or simply in a hurry, you probably would like to cut through the long individual process.

It is really not much different. Only, you add each ingredient to the pan in order and with some intervals to allow them to slightly cook first and finish all together in the end.

And from the outcome of this dish, I could not really complain. It is almost if not exactly the same as the one I have at Korean restaurants. So it is either they are also doing some shortcuts or the difference between the methods are subtle that it can be ignored because it tastes so good anyway

INGREDIENTS

NOODLES

• 250 grams dangmyeon - (sweet potato noodle)

• 4 tablespoons soy sauce

• 2 tablespoons sugar

• 1 tablespoon sesame oil

BEEF and MARINATE

• 100 grams beef (rib eye fillet) - - sliced very thinly

• 2 tablespoons soy sauce

• 1 tablespoon brown sugar

• 2 tablespoons sesame oil

• 2 cloves garlic - - minced

• 1/4 teaspoon ground black pepper

• 1 tablespoon rice wine (mirin)

VEGETABLES

• 2 big mushrooms - (shitake or champignon or wood ear)

• 1 medium carrot - - julienned

• 1 small red bell pepper - - julienned

• 1 medium yellow onion - - sliced

• 2 stalks green onion - - cut into 1 inch length

• 2 cups fresh spinach

ADDITIONAL

• 1 tablespoon sesame seed

• 2 tablespoon vegetable oil

• 1 large egg - - white and yolk separated

INSTRUCTIONS

• Combine all ingredients for beef and marinate in a bowl. Mix using spoon or hand and let it marinate for at least 30 minutes.

• Meanwhile, cook the noodles in a pot of boiling water for 5 minutes. Do not overcook. Strain and rinse with cold water. Remove excess water and place in a big bowl. Combine soy sauce, sugar, and sesame oil in a small bowl and mix until sugar is dissolved. Add to the noodles and toss well. Set aside.

• Heat up the non-stick pan over medium-high. Add the sesame seed and stir for a minute or two until toasted. Remove from pan and transfer to a small bowl.

• Pour the egg white on the pan and cook for a few seconds until it turns opaque and firm enough to turn. Cook the other side as well just until cooked but not browned. Transfer to a small plate. Beat the egg yolk and cook the same way. 

• Heat vegetable oil in the pan over high heat. Squeeze out the marinade from the beef using your hands. Add the beef and stir-fry for a minute. 

• Add the carrots and mushrooms and stir-fry for another minute. Add the onions and bell peppers and cook for another minute. Lastly, add the spinach, green onions and the remaining beef marinate (if any).  Cook for 30 seconds and then add the cooked noodles. Toss with the rest of the ingredients for 2-3 minutes until noodles are fully cooked.

• Transfer to a large bowl or serving dish. Cut the cooked egg white and yolk into thin strips and add on top of the noodles. Sprinkle with sesame seed and serve