Japchae
Food
잡채
Colourful plates of Japchae represent a stir-fry dish composed of glass noodles and a medley of vegetables. The term "japchae," which translates to "mixture of vegetables," not only describes the dish itself but also the method by which it is meticulously prepared. It is a classic dish which is served in royal cuisine.
INGREDIENTS
- 200g sweet potato glass noodles
- 100g beef tenderloin, cut into long strips
- 1 Tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small carrot, peeled and julienned
- 6 mushrooms, stalked and sliced
For the seasoning:
- 3 Tbsp soy sauce
- 2½ Tbsp sugar
- 2 Tbsp toasted sesame oil
- 2 tsp minced garlic
METHOD
- Mix all sauce ingredients in a small bowl until sugar is dissolved.
- Place beef tenderloin strips in a medium bowl. Add 1 Tbsp of seasoning (add more to taste) and gently mix the sauce into the meat. Cover the bowl and set aside.
- Bring a large pot of lightly salted water to a boil and cook the noodles according to package directions, about 6-7 minutes. Rinse the noodles under cold water and drain. In a large mixing bowl, stir in 2 tablespoons of the prepared sauce.
- Stir-fry the noodles over medium heat for 2 minutes until translucent. Return to the mixing bowl.
- Add 1 tsp oil to pan and sauté onion over medium heat for 1-2 minutes, stirring, until translucent. Transfer to the mixing bowl. Add another tsp of oil and stir-fry the carrots and bell pepper for 1-2 minutes, until lightly browned. Add to the mixing bowl. Do not overcook. The vegetables should be crisp.
- Add 1 tsp of oil and stir-fry the marinated beef tenderloin strips and mushrooms for 2-3 minutes until browned. Add to the mixing bowl.
- Add the spinach and remaining sauce to the bowl. Toss well by hand to coat evenly and serve.
Recipe source: Bibigo
Illustration source: @ thibaudherem
