Recipe: Japchae

Recipe: Japchae

Prep.45 min

Cook45 min

Total 1h 30min

Dish: main course

Cuisines: Asian, Korean

Servings: 4 people


⦁ 150 g beef fillet mignon or pork shoulder, cut into strips 6 mm wide and 5 cm long

⦁ 2 shiitake mushrooms, dried and rehydrated in hot water for 3 hours, and cut into thin strips

⦁ 1 minced garlic clove

⦁ 2 teaspoons sweet soy sauce

⦁ 4 teaspoons soy sauce

⦁ 1 teaspoon toasted sesame seeds

⦁ 1 large egg

⦁ 125 g baby spinach, washed and well drained

⦁ 120g dangmyeon noodles sweet potato starch noodles

⦁ 3 spring onions cut at an angle into 5 cm long pieces

⦁ 1 medium onion, thinly sliced

⦁ 5 Chinese mushrooms cut into thin strips

⦁ 1 medium carrot, cut into thick julienne

⦁ ½ red bell pepper cut into thin strips

⦁ Freshly ground black pepper

⦁ Salt

⦁ Vegetable oil

⦁ Sesame oil

⦁ 2 teaspoons sweet soy sauce

⦁ 1 minced garlic clove

⦁ 1 tablespoon soy sauce

⦁ 2 teaspoons sesame oil

⦁ 1 tablespoon toasted sesame seeds

⦁ Freshly ground black pepper


To marinate the meat and shiitake mushrooms

⦁ Place beef and shiitake mushrooms in a bowl and mix by hand with 1 clove garlic, 1 tablespoon sesame seeds, 1 teaspoon sweet soybeans, ¼ teaspoon freshly ground black pepper, 2 teaspoons soy sauce and 1 teaspoon of sesame oil. Cover and marinate for 3 hours in the refrigerator.

⦁ Egg side dish (jidan):

⦁ Separate the egg.

⦁ Add a pinch of salt to the yolk and beat with a fork.

⦁ Add 1 tablespoon of vegetable oil to a hot nonstick skillet. Shake the pan so that the oil covers its entire surface, then, if necessary, wipe off any excess hot oil with a paper towel so that only a thin layer of oil remains.

⦁ To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan.

⦁ Tilt the pan so the mixture is evenly distributed.

⦁ Cook using the remaining heat from the pan for about 1 minute. Flip the egg over and let it sit in the pan for another minute.

⦁ Once the egg has cooled, cut it into thin strips.

Noodles and vegetables

⦁ Bring a large pot of water to a boil. Add the spinach leaves and blanch them for a minute, remove them from the water with a colander, then drain them. Keep the water boiling to cook the noodles.

⦁ Rinse spinach in cold water to prevent further cooking.

⦁ Press down hard with your hand to remove excess water.

⦁ Cut them into large pieces and place them in a container.

⦁ Add a teaspoon of soy sauce and a teaspoon of sesame oil. Mix well. Reserve.

⦁ Place the noodles in boiling water, cover and cook for one minute. Stir with a wooden spoon so they don't stick. Cover again and continue cooking for another 6 to 7 minutes, until the noodles are tender and soft.

⦁ Drain the noodles and cut them several times with kitchen scissors.

⦁ Add the noodles to the bowl of spinach. Add 2 teaspoons of sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of caster sugar. Mix well by hand or with a wooden spoon. This process will season the noodles and also keep the noodles from sticking together. Reserve.

⦁ Heat a large skillet over medium-high heat. Add 2 teaspoons of vegetable oil, then the onion, spring onion and a pinch of salt.

⦁ Sauté for about 2 minutes, until the onions are slightly translucent. Transfer the onions to the noodle bowl.

⦁ Reheat the same pan and add 2 teaspoons of vegetable oil. Add the mushrooms and a pinch of salt. Saute for 2 minutes, until soft and slightly juicy. Transfer mushrooms to bowl of noodles.

⦁ Reheat the same pan and add 1 teaspoon of vegetable oil. Add carrot and sauté for 20 seconds. Add the red pepper strips and sauté for another 20 seconds. Transfer to bowl of noodles.

⦁ Reheat the same pan and add 2 teaspoons of vegetable oil. Add the meat and mushroom mixture and sauté for a few minutes, until the meat is no longer pink and the mushrooms are soft and shiny. Transfer to bowl of noodles.

⦁ Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon powdered sugar, ½ teaspoon ground black pepper, and 2 teaspoons sesame oil to the bowl of noodles and mix well. Everything by hand.

⦁ Add reserved egg garnish and 1 tablespoon sesame seeds. Mix and serve.

Recipe: Japchae


on Mar 5, 2022



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