Japchae (Korean Sweet Potato Starch Noodles with Stir-Fried Vegetables & Beef)

 

Ingredients:

150g sweet potato starch noodles

112g blade steak (cut into strips)

100g fresh shiitake mushroom (discard the stem and sliced the caps)

158g spinach (discard the root, rinse a few times and drained)

66g shredded carrot

½ red capsicum (seeded and sliced)

½ medium onion (sliced)

2 stalk spring onion (sectioned)

1 large egg (beaten)

1 tbsp toasted white sesame seeds + more for garnishing

Marinade for beef:

½ tsp chopped garlic

1 tsp extra virgin sesame oil

1 tsp light soy sauce

1 tsp sugar

¼ tsp ground black pepper

Marinade for shiitake mushroom:

½ tsp extra virgin sesame oil

1 tsp light soy sauce

½ tsp sugar

¼ tsp ground black pepper

Seasonings for spinach:

½ tsp extra virgin sesame oil

½ tsp light soy sauce

Seasonings for sweet potato starch noodles:

1 tbsp extra virgin sesame oil

1 tbsp light soy sauce

1 tbsp corn syrup

¼ tsp coarsely ground black pepper

Preparation Instructions:

  1. Marinate the beef strips with marinade and set aside.
  2. Marinate the fresh shiitake mushroom with marinade and set aside.
  3. Heat up 1 tbsp of cooking oil in a non-stick skillet. Add in beaten egg, swirl to a thin omelette. Remove, leave to cool a bit, shredded and set aside.
  4. Bring some water to a boil. Quick blanch the spinach. Remove, rinse with cold water, squeeze dry and sectioned. Mix with seasonings. Set aside.
  5. Bring a pot of water to a boil. Add in sweet potato starch noodles. Continue to simmer until the noodles become soft and translucent. Remove, drained and transfer into a mixing bowl. Use a kitchen scissor to cut the noodles to a shorter length. Add in the seasonings and mix well. Set aside.
  6. Heat up 1 tbsp of cooking oil. Add in sliced onion and spring onion. Stir-fry until fragrant. Season with salt. Remove and set aside.
  7. Heat up 1 tsp of cooking oil. Add in shredded carrot. Stir-fry until tender crisp. Season with salt. Remove and set aside.
  8. Heat up 1 tsp of cooking oil. Add in sliced red capsicum. Do a few quick stir. Season with salt. Remove and set aside.
  9. Heat up a skillet, add in marinated shiitake mushroom, stir-fry until the mushroom turn soft. Remove and set aside.
  10. Heat up a skillet, add in marinated beef strips, stir-fry until just cooked. Remove and set aside.
  11. Put on a disposable glove, use your hand to gentle mix the seasoned sweet potato starch noodles with the other ingredients item by item. Starting from beef, follow by shiitake mushroom, sliced onion and spring onion, carrot, red capsicum, spinach, omelette and toasted white sesame seeds.
  12. To serve: place adequate amount of japchae into a serving bowl. Garnish with some toasted white sesame seeds. Serve.
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