Japchea (korean glass noodles with sauteed vegetables)

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bluenkimchi, Sep 21, 2012.

  1. bluenkimchi

    bluenkimchi Chillin' With My Peeps

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    Sep 13, 2012
    Here is my home made japchea noodle dish hope you all enjoy savoring at the picture[​IMG] cuz it sure is delish. You guys don't know what you're missing nom nom nom. It sure was easy to make and the ingredients are quite easy to find and if you can't find certain ingredient mention in the recipe just substitute for what ever veggie you like just make sure it's a mix of colorful ones. And these days most can be found at super market just look in the oriental section for the soy sauce, sesame oil and dried shitake mushroom.

    [​IMG]
    my home made one

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    and off of maangchi's web page(http://www.maangchi.com/recipe/japchae)


    Ingredients:

    Makes 4 servings.
    How to prepare your ingredients before stir frying:
    1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
    2. Slice a package of white mushrooms (2 cups’ worth).
    3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
    4. Cut 7 -8 green onions into 7 cm long pieces.
    5. Slice one onion thinly.
    6. Slice 150 grams of beef into thin strips.
    Now let’s start!
    1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
    2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
      *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
    3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
    4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
      *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
    5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
    6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
    7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
    8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
    9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
    10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
    11. Serve with rice and Kimchi, or as a side dish.
     
  2. Oregon Blues

    Oregon Blues Overrun With Chickens

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    Apr 14, 2011
    Central Oregon
    That looks yummy. Thanks for sharing the recipe.
     

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