Japchae (Korean Glass Noodles w Vegetables)


•8~10 oz. Korean glass noodles
•1 onion, sliced into thin strips
•2 cloves minced garlic
•1 bunch spinach, parboiled
•2 carrots, julienned
•3 scallions, chopped
•5 mushrooms (shiitake preferred)
•2 tbsp vegetable oil
•2 tbsp sesame oil
•3 tbsp soy sauce
•1 tbsp brown sugar
•sesame seeds (optional, garnish)
•4~6 oz. beef or pork strips (optional)
•egg strips (optional, garnish)


1.Cook noodles accordingly to package directions. Drain well and add sesame oil to avoid sticking of noodles.
2.In a large pan over medium heat, heat vegetable oil and cook onions with minced garlic for a few minutes.
3.In boiling water add the spinach and blanch for about 10 seconds. Rinse under cold water and squeeze out excess water by hand.
4.Add remaining vegetables and cook for several minutes and they retain slight crispness.
5.In another pan, stir fry beef strips with remaining 1 tbsp vegetable oil.
6.Combine beef, vegetables, and noodles mixing well with hands. Then add sugar, sesame oil, and soy sauce tossing well to thoroughly mix. Taste and adjust according to taste preference.
7.Garnish with sesame seeds and egg strips.


Japchae was another dish that I was responsible for on my sister's birthday. Though I
had never attempted this dish, it seemed easy enough while perusing various
cookbooks and webpages devoted to this popular Korean dish. I'm not sure if
easy is a good description, but it does take a good chunk of time preparing and
bringing all the components together. And like most Korean dishes, a healthy dose
of vegetables is vital, as you can use a variety of vegetables like spinach, carrots,
green onion, shiitake mushrooms, green peppers, and even beef strips (which we left
out because Komobu is a vegetarian). Fortunately, everyone seemed pleased with the
dish and I avoided disgracing the family name. ^^


Other Names:

Japchae (Korean Glass Noodles w Vegetables) , chapjae, korean noodles




Saturday, May 26, 2012 - 9:13am


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