Japchae

잡채 Japchae

korean stir-fried glass noodles. previously when i had it 3 times, once at a korean friend's place and twice in restaurants, i didn't like it. but my homecooked version didn't taste half as bad! maybe i was generous with the ingredients, and the sesame oil. definitely making this again, if only the 당면 (dang myeon) isn't so expensive :( i got the 500g packet for 8 bucks! in korea this is served more as a side dish but its also sufficient enough to eat it on its on as a meal. i'm also in a mood for korean food so i forsee i'll be dishing out 닭갈비 (dakgalbi), 자장면 (jajang myeon), 삼계탕 (samgyetang) & 된장 찌개 (doenjang jjigae) in no time! that should be enough to feed my hungry-for-anything-korean soul for awhile :D

recipe source : periplus mini cookbook series

ingredients (serves 4 as a side dish, or 2 as a main) :

150g korean cellophane noodles

1 tbsp oil

3 cloves garlic, minced

150g beef stir-fry strips

1 tbsp sesame oil

2 tbsps soy sauce

150 spinach, trimmed

2 carrots, peeled & cut into matchsticks

2 spring onions, cut into short lengths

4 fresh shiitake mushrooms, stems trimmed, caps sliced

1 tbsp sugar

salt & pepper, to taste

toasted white sesame seeds, to garnish (optional)

directions :

1. bring 1 liter of water to a boil in a large saucepan. add the glass noodles & cook until soft. remove them from heat, drain well & set aside. (i added sesame oil to the noodles at this point to keep them from sticking together)

2. heat oil in a nonstick pan over high heat & stir fry garlic until golden brown & fragrant, abt 30 secs. add the beef, sesame oil, 1 tbsp soy sauce & stir fry for 1-2 mins until browned. add the vegetables & stir fry for 3-4 mins until tender.

3. add the glass noodles & toss well to combine & season with the remaining soy sauce, sugar, salt & pepper. cook 2-3 mins & remove from heat & sprinkle with toasted white sesame seeds if using, before serving.