Japchae- Korean Sweet Potato Noodles and Vegetable Stir-fry

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 Japchae 

(Korean Glass Noodle Stir fry)




What is Japchae (잡채)?

    Japchae is a stir fried dish made with sweet potato glass noodles a variety of vegetables, and can include meat as well. Japchae can be served as the main meal but it is typically served as a side dish. In Korea, Japchae is specially served during special holidays, such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New years).

    Japchae is also a symbolic dish. The colors of vegetables, green, red, yellow, white, and black represent the five colors of  Obangsaek or the traditional Korean color spectrum. It is said that a food platter consisting of Obangsaek colors promotes physical and mental well-being. Another popular Korean cuisine that embodies these colors is bibimbap (Korean mixed rice).

    When cooking japchae it is important to cook each ingredient separately. While this step takes a little more effort, this technique allows you to enhance individual texture, flavor and color. Well-made japchae should have a balanced sweet and savory flavor, vegetables have a satisfying crunch, and noodles have a bouncy texture. 


INGREDIENTS: 6-8 servings
  • 8.8 ounces Korean sweet potato starch noodles ( dangmyeon, 당면)
  • 3.5 ounces of ribeye fillet, cut into strips
  • 1 large carrot ( 4.2 ounces), rinsed, peeled and julienned
  • 3.9 ounces baby spinach, rinsed
  • 1/4 red bell pepper (1.8 ounces), rinsed & julienned
  • 1/2 yellow onion (3.7 ounces) thinly sliced
  • 3.5 ounces fresh shiitake mushroom- cleaned stems removed and thinly sliced
  • 2-3 stalks of scallion chopped (1 inches long)
Spinach Seasoning:
  • 1/4 tsp fine sea salt
  • 1/2 tsp minced garlic
  • 1 tsp toasted sesame oil.
Beef Marinade:
  • 1 tbsp soy sauce
  • 1 tsp rice wine (mirin)
  • 1/2 tsp minced garlic
  • 1/4 tsp ground black pepper
  • 1 tsp toasted sesame oil
Noodle & mushroom marinade: Mix in a small bowl
  • 4 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1/8 tsp ground black pepper
Finishing Touch:
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted sesame oil


DIRECTIONS:

1. Place the beef strips into a medium bowl. add the " beef marinade" and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you're working on the other ingredients


2. Prepare the red bell pepper, carrot, yellow onion, scallions, and mushroom as instructed above.
  • Put the sliced mushroom into a medium bowl and add 1 Tbsp of  "noodles and mushroom marinade" mixture. Mix them well. Set it aside until you cook it ( about 20 minutes).
  • Blanch the spinach in rolling boiling water ( 5-10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove and excess water and put it into a mixing bowl. Add the "spinach seasoning" and mix gently and evenly. Put into a large mixing bowl where we will be adding the rest of the prepared ingredients later.
  • Boil some water in a large pot. once the water starts to boil, add the noodles and boil them for 6-7 min. Drain the water. Rinse in cold water to cool down and let the water drain for 1-2 mins. Afterwards cut the noodle with kitchen scissors a couple of times ( noodles should be about 8 inches long)
  • Move noodles to a mixing bowl and pour the rest of the " noodles & mushroom marinade," mix well and set aside. 
3. Start cooking vegetables in the order lightest to darkest to minimize color transfer. No need to wash up in-between, you will be using only one non-stick pan/ skillet. Once each step is completed, move them to the large mixing bowl with the spinach.
  • Add cooking oil (ex: olive oil) Cook onions with a pinch of salt over low to medium heat until softens ( 1-2 min). Transfer to the large mixing bowl.
  • Add more oil if necessary. Cook the carrots with a pinch of salt over medium heat until it softens ( 1-2 min). Transfer it to the large mixing bowl.
  • Add more oil if necessary. Cook the red bell peppers with a pinch of salt over low to medium heat until it softens ( 1-2 min). Transfer it to the large mixing bowl.
  • Add more oil if necessary. Pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry util it is cooked (2-3 min) over low to medium heat. Transfer it to the large mixing bowl.
  • Add more oil if necessary. Pour in the marinated meat and stir fry until it is cooked ( 2-3 min) over medium heat. Transfer to a large mixing bowl.
4. Lastly reheat the noodles 
  • Add more oil if necessary. stir fry the marinated noodles until the noodles are well coated with the sauce (2-3 mins) Add the scallions while the noodles are cooking. Cook over low to medium heat. Transfer to the large mixing bowl.
  • Add the final "finishing touch" ingredients- Sesame oil and sesame seeds- to the large mixing bowl. Gently toss everything together.
Serving and storage:
    Japchae can be served cold or warm. It can be eaten as a side dish or served over rice as a main meal. It is best to eat as soon as possible as it does not store well. I can be stored in an airtight container in the fridge for up to 2 days. The best way to reheat Japchae is on a skillet, but a microwave can also be used.


Enjoy~




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