Japchae is one of my favorite Korean dishes. In Atlanta it would come as a side dish (banchan) at my favorite tofu house but since I’ve moved to LA I don’t find it regularly in my banchan selection. I was feeling inspired when I went to the Korean market last week so decided to attempt this at home. I’m really happy with how it turned out, it was quite delicious almost as good as having it in Atlanta. There are
I told one of my Korean friends that I had made some for lunch and they seemed really impressed. Apparently Japchae is served for special occasions and parties historically in Korea – who knew! I guess it was a special lunch kind of day! Anyhow I hope you will try this at home and let me know what you think. I followed Maangchi’s recipe pretty closely – she makes some pretty cute videos too if you’re interested in other Korean dishes.
JAPCHAE – KOREAN STIR-FRIED SWEET POTATO NOODLES print this recipe!
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INGREDIENTS
Korean Starch Noodle 1/2 cup of sliced beef 1 bunch of spinach 1 medium onion 2 carrots, shredded 6 shiitake mushrooms 3 cloves of garlic 1 bunch of green onions 1 teaspoon sesame seeds soy sauce sesame oil |
PREPARATION
1. Bring a pot of hot water to boil, and boil the noodles for 5-6 minutes (read the packaging for specific times). Once the noodles are cooked put them in a bowl and mix together the 1 tablespoon soy sauce and sesame oil, set aside.
2. Cook each of the following ingredients separately and combine them into a separate bowl. Spinach – until tender, carrots – 1 minute, onions – until translucent, green onions – 1 minute.
3. Then cook the your sliced beef and mushrooms together until cooked – then add your minced garlic, 1/2 tablespoon of soy sauce and sesame oil – stir for another 30 seconds.
4. Mix all the ingredients together and add additional soy sauce and sesame oil as needed.
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PHOTOS BY JENNIFER CHONG
