Jap Chae (Sweet Potato Noodle Stir-Fry)
Here's the japchae recipe I used for Gracie's Tol, although usually I just buy this prepared at the Han Ah Reum:
- 12 oz of glass/sweet potato noodle (Dang Myun) for 4 servings
- 4 oz of beef
- 5 shitake mushroom
- 1 carrot
- 1 onion
- 1 egg
- spinach (a bunch)
- 5 Tbs of oil
- sesame seed oil
- sesame seeds [Jacq's note: buy these pretoasted at asian/korean markets for ease plus much cheaper.]
- 2 Tbs of soy sauce
- 1 Tbs of sugar
- 1 Tbs of garlic
- 1 Tbs of sesame seed oil
- 1 Tbs of chopped green onion
- ground black pepper
1. In hot tap water soak glass noodle for about thirty minutes.
2. Soak shitake mushroom in water for 15 minutes and cut off stem. Cut mushroom into thin strips. Cut beef into thin strips.
3. Mix all the ingredients for seasoning and marinate beef and mushroom in a same bowl.
4. Meanwhile, cut carrot and onion into thin strips.
5. In a boiling water, cook spinach for about two minutes. Cool spinach
in running water, and squeeze water out. Season with salt and sesame
6. Whip egg, mixing yolk and whites. Add a little salt, and make thin
and round egg fry on a skillet. Cut into thin strips. (If you want, you
can separate egg whites and yolks to add more colors.)
7. In a deep and large pan, start cooking beef and mushroom with oil.
When beef is cooked, add carrot, onion, spinach and noodle.
8. Stir-fry for until vegetables and cooked. Add egg strips and mix.
Add a little bit of sesame seed oil before turn off the heat.
9. On a dish, place mixture with noodle, and sprinkle sesame seeds on top as a final touch.
ABC (Carrie) posted this same recipe with the following comments:
Several people asked about the jap chae recipe. I got the
basic one on Julia Kim's cooking site (there are several delicious
recipes there). Julia owns Korean and More on eBay. We don't eat meat
and I tweak every recipe anyway, but here is Julia's recipe.