Korean Sweet Potato Noodles Japchae Recipes

KOREAN SWEET POTATO NOODLES (JAPCHAE)

Steps:

• Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
• Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
• Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
• Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
• Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

KOREAN STIR-FRIED SWEET POTATO NOODLES RECIPE

Steps:

• Prepare the ingredients for the recipe.
• Prepare the ingredients for the sauce.
• Bring water to a boil, add a bit of oil. Add noodles and cook them for 5-6 minutes. Drain when cooked.
• Preheat skilled to high heat. Cook the pre-sliced beef until it's golden brown. Season beef with half portions of the following - soy sauce, sesame oil and brown sugar, while it's cooking.
• Place noodles in a large bowl, top them with cooked beef.
• Dice onion into long strips. Cut carrots into strips and chop green onion. Preheat an oiled skilled and toss in the carrots and onion.
• When the veggies soften up, add in the remaining half portions of the following - soy sauce, sesame oil and brown sugar. Add in pressed garlic, green onions and cook for a few minutes until it's softened.
• Add diced spinach into the mixture and turn off the heat imminently.
• Add all vegetables to the noodles and toss everything together.
• Serve while it's still warm. This dish also reheats well.

JAPCHAE (SWEET POTATO STARCH NOODLES STIR FRIED WITH VEGETABLES)

Steps:

• Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.
• Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
• Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute. Let it cool and slice it into thin strips.
• Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
• Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil. Put it into a large mixing bowl.
• Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
• Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
• Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
• Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
• Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
• Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
• Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
• Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate to serve.