Ingredients:
lean meat pork/beef (cut into strips)
shitake mushrooms (soaked in warm water then cut into thin strips)
3-4 cloves garlic (minced)
brown sugar
soy sauce
sesame oil
toasted sesame seed
1 large egg (yolk-beaten)
spinach (washed and drained)
dangmyeon (sweet potato starch noodles)
2-3 green onions (cut into 2-inch long pieces)
medium onion (sliced thinly)
1 medium carrot (cut into matchstick size)
1 medium red bell pepper (cut into strips)
ground black pepper
1. Marinate pork/beef and mushrooms with minced garlic, a teaspoon of sugar, salt and pepper, 2 teaspoon of soy sauce and a teaspoon of sesame oil.
2. Boil 4-5 cups water in a pot. Once done, put the spinach and let it be cooked for 1-2 minutes.
3. Put the spinach in a strainer and wash in running water to stop it from cooking.
4. Give it a chop or two and then put it in a big bowl. Drizzle with sesame oil, black pepper and pinch of salt.
5. On the same pot, put the sweet potato starch noodles and cook as per package instruction. Upon cooking, put it in the same bowl as the spinach. And then put sesame oil, sugar and soy sauce.
6. For the vegetables, cook them separately from light to dark color with a pinch of salt and put on the bowl once done:
a. onion, green onion
b. carrot, red bell pepper
7. Cook the beef and mushroom on the same skillet.
8. For jidan (garnish), on a non-stick pan put small amount of oil and have it cover the whole pan. Put in low heat. Remove the excess oil and turn off the heat. Put the yolk and tilt the pan so the yolk will be thin. Flip it over to cook the other side. Upon cooking, cut it into thin strips.
9. Mix all the ingredients in the bowl. Top it with jidan and sesame seed when serving.
VERDICT
WILL: My husband/chef is going Korean! He was well inspired my Maangchi.
When we went to Chicken Up, my boss ordered glass noodles. Because I am a shy type of person (maybe not, haha) I only took a small portion of Japchae. So to serve my cravings, I asked my handsome chef to cook it for me once we have time.
2nd Sunday of 2015 arrived and he want to satisfy my drooling. He cooked Japchae.
The noodles are perfectly cooked. Sweetness and saltiness of the brown sugar and soy sauce is quite nice combination. The aroma of sesame oil and sautéed mushroom is at its finest.
Thanks Abbey. What will be the next Korean dish will he make?
lean meat pork/beef (cut into strips)
shitake mushrooms (soaked in warm water then cut into thin strips)
3-4 cloves garlic (minced)
brown sugar
soy sauce
sesame oil
toasted sesame seed
1 large egg (yolk-beaten)
spinach (washed and drained)
dangmyeon (sweet potato starch noodles)
2-3 green onions (cut into 2-inch long pieces)
medium onion (sliced thinly)
1 medium carrot (cut into matchstick size)
1 medium red bell pepper (cut into strips)
ground black pepper
1. Marinate pork/beef and mushrooms with minced garlic, a teaspoon of sugar, salt and pepper, 2 teaspoon of soy sauce and a teaspoon of sesame oil.
2. Boil 4-5 cups water in a pot. Once done, put the spinach and let it be cooked for 1-2 minutes.
3. Put the spinach in a strainer and wash in running water to stop it from cooking.
4. Give it a chop or two and then put it in a big bowl. Drizzle with sesame oil, black pepper and pinch of salt.
5. On the same pot, put the sweet potato starch noodles and cook as per package instruction. Upon cooking, put it in the same bowl as the spinach. And then put sesame oil, sugar and soy sauce.
6. For the vegetables, cook them separately from light to dark color with a pinch of salt and put on the bowl once done:
a. onion, green onion
b. carrot, red bell pepper
7. Cook the beef and mushroom on the same skillet.
8. For jidan (garnish), on a non-stick pan put small amount of oil and have it cover the whole pan. Put in low heat. Remove the excess oil and turn off the heat. Put the yolk and tilt the pan so the yolk will be thin. Flip it over to cook the other side. Upon cooking, cut it into thin strips.
9. Mix all the ingredients in the bowl. Top it with jidan and sesame seed when serving.
VERDICT
WILL: My husband/chef is going Korean! He was well inspired my Maangchi.
When we went to Chicken Up, my boss ordered glass noodles. Because I am a shy type of person (maybe not, haha) I only took a small portion of Japchae. So to serve my cravings, I asked my handsome chef to cook it for me once we have time.
2nd Sunday of 2015 arrived and he want to satisfy my drooling. He cooked Japchae.
The noodles are perfectly cooked. Sweetness and saltiness of the brown sugar and soy sauce is quite nice combination. The aroma of sesame oil and sautéed mushroom is at its finest.
Thanks Abbey. What will be the next Korean dish will he make?
