- Japchae

Japche (“potato coodles stir-fried with vegetables”) is a dish served in traditional Korean festivities. The fibrous textures of the cellophane noodles with the crispy vegetables are pleasing combination that will entice you. When Japchae is served with Bulgogi, it makes for a hearty meal. The colors are also pleasing the the eyes.

[Ingredients]

Cellophane noodles 50g, beef 30g, 2 shiitake mushrooms, 1 onion, cucumber 30g, carrot 20g, 1 egg, soy sauce, sugar, green onions, garlic, sesame oil, crushed sesame salt, salt, ground pepper, vegetable oil.

[Direction]

1. Cut the cucumber into thin slices (lengthwise) about 6cm long. Discard the seeds in the center. Marinate in salt, and squeeze out the excess water. Slightly pan-fry the cucumber slices for about one minute.

2. Cut the onion into long, thin slices and pan-fry lightly.

3. Cut the carrot (length-wise), into thin slices and pan-fry (about 6cm). Season with salt.

4. Cut the beef and shiitake mushrooms into thin slices. Season with salt and pan-fry.

5. Beat one egg and fry into thin layer. Cut the egg into thin slices (about 6cm).

6. Boil the cellophane noodles (Test occasionally for tenderness.). The noodles should be soft but firm (or as directed on the package). Rinse the cellophane noodles in cold water and then add soy sauce, sugar and sesame oil. Stir-fry the mixture using vegetable oil in a large pan.

7. Add the vegetables to the pan. Mix thoroughly while seasoning with soy sauce, salt, crushed sesame salt, sugar and sesame oil.

8. Place the japchae on a large plate, and top it with egg slices.