Down the street from my old apartment, on Macario Adriatico corner Remedios Street, is the Korean Palace Restaurant and where I first tasted Japchae, this delectable dish. Pollyanna Koh and her husband Albert were responsible for this introduction. I met Polly during the days when I would spend my extra time cross-stitching away because Polly owned a craft shop in Binondo. Polly remains a very good friend and now lives in China busy baking fantastic cakes.
This is so good to the last noodle!
Japchae (Korean Stir Fried Glass Noodles)
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Loading...Japchae or Chapchae is a Korean stir fried glass noodles dish with plenty of vegetables seasoned with soy sauce, sesame oil, and garlic.
Ingredients
- 200 grams dried glass noodles (sweet potato noodles) - tangmyon
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 150 grams beef sirloin, cut into very thin strips
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 150 grams (2 cups) baby spinach leaves or Chinese cabbage
- ½ cup carrot - sliced julienne
- 2 spring onions, cut into ½-inch lengths
- 4 fresh shiitake mushrooms, stems trimmed, cups sliced into strips
- 1 tablespoon sugar
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- Simmering Liquid for Noodles:
- 1 cup water
- 12 tablespoons soy sauce
- 8 tablespoons sugar
- 2 tablespoons sesame oil
- ½ teaspoon freshly ground black pepper
- Garnish:
- 2 teaspoons roasted sesame seeds
Instructions
Cook the noodles
Bring 6 cups of water to a boil in a large saucepan.
Add the glass noodles and soak for 10 minutes.
Remove from hot water, and rinse in cold water.
Drain and cut into 8-inch length.
Place in cooking pan where the simmering liquid is and continue to simmer till the noodles are soft; about 10 minutes; stirring occasionally to prevent from sticking on bottom of pan.
Set aside till ready to mix with beef and vegetables.
Cook the rest
Heat the oil in a non-stick wok, over high heat and stir fry the garlic until golden brown and fragrant, about 30 seconds.
Add the beef, sesame oil, and 1 tablespoon of the soy sauce, and stir fry for 1 to 2 minutes until browned.
Add the vegetables and stir fry for 3 to 4 minutes until tender.
Add the glass noodles and toss well to combine, seasoning with the sugar, salt, freshly ground black pepper, and remaining soy sauce.
Cook for 2 - 3 minutes and remove from the heat.
Transfer to serving platter; sprinkle with sesame seeds and serve hot.
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