Another dish that can be served warm or cold. This time I made a Korean style noodle, as called Japchae. I have made this several time and I find it very easy to make but definitely need time to prepare. It’s also quite feeling, so be careful when you serve yourself a portion…:) Hope you like it and enjoy cooking.
Total Time: 1 hour
Serve: 6 – 8
300 g potato glass noodle
150 g beef
1 carrot, thin sliced (or shredded)
1 paprika, thin sliced
1 onion, sliced
150 g spinach
100 g shitake mushroom
To marinate beef (at least 10 minutes), and shiitake mushroom (5 minutes)
2 tbsp soy sauce
2 tbsp mirin (rice wine vinegar)
½ tsp ground black pepper
½ tsp sesame oil
½ tsp salt
½ tsp sesame oil
1 j small garlic, crushed
For noodle (mix this in a small bowl)
4 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
1 tbsp sesame oil
a pinch of ground pepper
- Sesame seeds
- Prepare all ingredients. Marinate the beef and mushroom, and chop the carrot, paparika, and onion.
- Cook the glass noodle in the boiling water for about 5-8 minutes (please check the package). Drain and rinse with cold water. Cut with scissors so it’s easy to mix later. Add in the mixed sauce. Set aside.
- Cook spinach for a minute or two until it’s cooked. Drain and rinse with cold water. Squeeze to reduce the water. Add in salt, sesame oil, and crushed garlic. Mix it well. Set aside.
- On a cooking pan, fry white egg and yellow separately, you can use more than 1 egg if you like. Slice them for garnish.
- On the same pan, with vegetable oil stir fry the rest of the ingredients with this order (so that you don’t have to wash the pan again for the next cooking): All vegetables together (onion, carrot, paprika), mushroom, and last the beef.
- Mix all vegetables, beef, and noddle together. Ready to serve. Can be cold or warm.