Saturday, September 21, 2013


Japchae is a Korean dish made from sweet potato noodles called, dangmyeon... It's similar to our Chinese glass noodle except the sweet potato noodle is thicker and more chewy... Japchae is usually stir fried with thinly chopped carrots, fried egg, Shitake mushroom, spinach and beef slices... The key to cook a delicious japchae is the sauce!!! I used a ready made Bulgogi Sauce to save time and it's making my Japchae irresistable!! Scroll down for the recipe. Enjoy!

Colourful, huh??

Japchae recipe (yields 2 dishes)

- 200g of sliced carrot
- 2 eggs
- 200g of spinach
- 200g of thinly sliced beef
- 4 cloves of minced garlic
- 4 sliced Shitake mushrooms
- 1 tbs of sesame oil
- 400g of dangmyeon

- 200ml of ready made Bulgogi Sauce 

- Prepare the sliced beef and marinate it with Bulgogi sauce in a bowl for an hour.
- Boil the spinach for 5 minutes. Rince it with cold water and squeeze out the water. Set it aside
- Beat 2 eggs and fry in a pan. Remove the egg from the pan. Roll it and start to slice it thinly. Set aside.
- Bring a pot of water to boil. Add dangmyeon in and cook for 5 minutes.
- Sieve the noodle and add sesame oil to it and set aside
- Heat and oil the pan, add in minced garlic and stir fry till golden
- Add the marinated beef and the remaining sauce in the bowl. Stir fry for 5 minutes.
- Add in mushrooms, spinach, sliced carrot, sliced egg into the pan. Cook for another 5 minutes
- Turn off the heat, add the dangmyeon in and mixed well
- Dish up and it's ready to serve!

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