Ingredients for Japchae
- 60 g rump cut beef
- 2 dried shiitake mushrooms
- 5 g tree ear mushroom
- 50 g carrot
- 1/4 onion
- 50 g spinach
- 100 g glass noodle
- 1 egg
- Beef marinade
- 1/2 T sugar
- 1 t minced garlic
- 1 t sesame oil
- 1 t sesame seeds
- 1 T soy sauce
- Spinach seasoning
- 1 t sesame oil
- 1 t sesame seeds
- Ground pepper and salt
- Noodle marinade
- 2 T soy sauce
- 1 T sugar
- 1 T syrup
- 1 T sesame oil
- 1 T minced garlic
Cooking Instructions for making Japchae
Soak shiutake mushrooms in water, add some sugar, and simmer until mushroom stems are soft
Remove mushroom stem, rinse cap and squeeze our water
Thinly slice mushrooms into thirds and shred them
Soak wood ear mushrooms in water and remove leaves one by one. Chop large ones
Mix beef marinade, and then marinate meat, shiitake mushrooms and wood ear mushrooms separately
Cut carrots into 4cm long flat pieces
Blanch spinach in brine and season
Chop onion and fry in pan with oil, then season with salt and pepper
Separate egg yolk from white. Beat egg white and yolk separately. Add some cooking oil in heated pan. Pour egg white mexture and cook both sides on low heat. And then cook egg yolk too.
Cut fried egg into 4cm lengths
Boil some water in a large pot. Once water starts to bubble, add noodles and boil for 6-7mins. Drain water and cut noodles a couple times.
Heat pan and add oil. Stir fry minced garlic, add soy sauce, sugar and syrup, then add noodles and cook
Heat deep frying pan and add oil. Fry onions, carrots, mushrooms, meat one by one and cool them all
Put all ingredients into large mixing bowl. Sprinkle with sesame oil, sesame seeds and pepper and mix.
Note: Decorate with 10 egg pieces. When cooling, spread ingredients well or it can go bad.
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