Japchae reminds me of a feast. When making japchae, I tend to make a generous portion of it. The leftovers are still tasty even on the next day. This recipe tells you how to cook the japchae noodles that doesn’t get soggy soon. The leftover japchae can then be refrigerated for about three days and reheated in a skillet or in a microwave oven before serving.
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Japchae
Ingredients
200g japchae noodle
Boiling water for japchae noodle
1 liter water
3 tablespoons dark soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
3 shiitake mushrooms, thinly julienne
1 large onion, thinly sliced
1 stalk green onion, cut into 5 cm (about 2inch size length)
100g carrot, thinly julienned
100g beef, rib eye, thinly julienned
1/2 yellow paprika, thinly julienned
1/2 red paprika, thinly julienned
2 tablespoons dark soy sauce
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
2 tablespoons sesame oil
- 1 tablespoon of sesame oil is added to cooked noodles to prevent from sticking
- 1 tablespoon of sesame oil is added later when seasoning japchae
1 tablespoon toasted sesame seeds, for garnish
1 teaspoon salt, if needed
Instructions
1. Thinly slice the onion. Thinly julienne the carrot and the beef. Run the knife through the white part of the green onion, it thick and then cut into 2 inches, or 5cm long pieces. Remove the stem from the mushrooms and thinly slice. Mince the garlic. Thinly julienned the beef.
- Put the beef in a freezer for about 30 minutes. It makes easier to cut.
2. Place the beef and the mushroom in a bowl. Add soy sauce, garlic, sugar, ground black pepper and sesame oil. Marinade it for about 10 minutes
3. Heat the pan over medium-high. Add 1/2 teaspoon of oil and stir fry the onion with one pinch of salt for 2 minutes until a bit wilted but still crunchy. Place it to a big plate or tray. Spread to cool down.
4. Add 1/2 teaspoon of oil to the pan and stir fry carrot with one pinch of salt for about 1 minute. Transfer to a plate. Spread it.
5. Add 1/2 teaspoon of oil to the pan. Stir fry green onion for about 1 minutes, with one pinch of salt. Transfer to a plate. Spread it.
6. Add 1/2 teaspoon of oil to the pan and stir fry marinated beef and shiitake mushrooms. Transfer to a plate. Spread it.
- Spread all stir-fried ingredients to keep the texture and color.
7. Wash the pan. Add water to the pan and bring it to a boil. Add soy sauce, brown sugar and vegetable oil to hot water. Place japchae noodle to the seasoned boiling water and fully cook the noodles, following description written on the package. When the noodles are cooked, turn off the heat and drain.
8. Place the noodle in a big bowl. Add 1 tablespoon of sesame oil and thoroughly mix. Add cooked ingredients to the bowl. Season it with 2 tablespoons of soy sauce, 1 teaspoon of brown sugar, and 1/2 teaspoon of ground black pepper. Toss it. Taste it and add more salt if needed. Sprinkle toasted sesame seeds.
9. Plate the noodles on the plate or in the bowl. Serve it warm.
- It can be refrigerated up to 3 days. Reheat when serving in the pan with one teaspoon of oil or heat in a microwave between 30 seconds to 1 minute.
More information
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