Japchae Recipe Korean Glass Noodles W Ribeye

JAPCHAE RECIPE (KOREAN GLASS NOODLES W/ RIBEYE)

Steps:

• Combine all the seasoning ingredients until fully incorporated and set aside.
• In a small bowl, combine the beef and soy sauce. Mix until all the meat is fully coated in the soy sauce and set aside.
• Boil a large pot of water over medium-high heat. Add the spinach and cook for about 1 minute or until the spinach wilts.
• Remove the spinach from the water and onto a strainer. (Do not discard the boiling water because you will need this to boil the noodles.) Place the spinach under running water until it's cool to the touch. Turn off the faucet and use your hands to gently squeeze out the excess water from the spinach.
• Add the spinach into a small bowl and mix in the soy sauce and sesame oil. Set aside.
• In the same pot of boiling water, add the sweet potato glass noodles and follow the packaging instructions. On my package of noodles, I boil them for 10 minutes and then remove them.
• Strain the noodles and add them into a large mixing bowl.
• Season them with the sesame oil. Mix until all the noodles are coated to prevent them from sticking.
• Use a pair of scissors to cut the noodles into manageable strips. I like to cut them into about 6 inch strips, but you can cut them how long you want them. This will make the noodles easier to handle and eat since they are so long.
• Onions & green onions: In the same saute pan over medium heat, add a little oil if necessary and add the yellow onion. Cook for about 3 minutes or until the onions begin to soften, but not become translucent. Add the green onions and cook for an additional 2 minutes or until the green onions begin to wilt. Transfer the onions and green onions into the mixing bowl with the noodles.
• Carrots & red bell peppers: In the same saute pan, add a little oil if necessary and add the carrots and red bell peppers. Cook for about 2 minutes or until both carrots and bell peppers are softened to your liking. Transfer to the noodle bowl.
• Optional egg garnish (jidan): Crack the egg and separate the egg yolk and the egg white. Lightly beat the egg yolk. On a saute pan over medium heat, add a small amount of vegetable oil and add the beaten egg yolk. Cook until it becomes opaque and transfer to a cutting board. Roll up the omelette and cut it into very thin strips. Set aside.
• Mushrooms: In the same saute pan, add a little oil if necessary and add the mushrooms. Cook for about 3 minutes or until the mushrooms are softened and brown. Transfer to the noodle bowl.
• Garlic & meat: In the same saute pan, add a little oil if necessary and add the garlic. Cook for about 30 seconds or until it becomes fragrant. Add the marinated meat and cook for about 2 minutes or until the meat is browned and opaque. Transfer to the noodle bowl.
• Whisk the seasoning once more before adding it into the noodle bowl. Mix all the ingredients and the noodles in the bowl until everything is fully coated in the seasoning. Taste test the japchae and add more seasoning or salt if you prefer.
• You can chill it in the fridge before serving or eat immediately.

KOREAN GLASS NOODLES (JAP CHAE)

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
• Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.