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Title: Japchae (Sweet Potato Starch Noodles Stir Fried With Vege
Categories: Noodles, Korean
Yield: 4 Servings

2 Green onions; up to 3, cut
-crosswise into 2" long
-pieces
1 md Onion (1 c); sliced thinly
4 White mushrooms; up to 5;
-sliced thinly
1 md Carrot (3/4 c); cut into
-matchsticks
1/2 Red bell pepper; cut into
-thin strips (optional)
Ground black pepper
Kosher salt
Vegetable oil
4 oz Spinach; washed and drained
4 oz Dangmyeon (sweet potato
-starch noodles)

Preparation time: 20 minutes
Cooking time: 40 minutes

Japchae, sweet potato starch noodles stir fried with vegetables and
meat, is one of Korea's best-loved dishes, and one of the most
popular on my website as well. If anyone asks me to recommend a good
potluck dish, I don't hesitate to recommend japchae because everyone
loves it!

Marinate the beef and mushrooms Put the beef and shiitake mushrooms
into a bowl and mix with 1 clove of minced garlic, 1 ts sugar, 1/4 ts
ground black pepper, 2 ts soy sauce, and 1 ts of toasted sesame oil
with a wooden spoon or by hand. Cover and keep it in the fridge.

Prepare the egg for garnish (jidan) 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.

Make egg garnish Add 1 ts 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.

Blanch spinach 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.

Season spinach 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 ts soy sauce and 1
ts toasted sesame oil. Put it into a large mixing bowl.

Boil noodles 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.

Season noodles Strain and cut them a few times with kitchen scissors.
Put the noodles into the large bowl next to the spinach. Add 2 ts
toasted sesame oil, 1 ts soy sauce, and 1 ts 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.

Stir-fry onion Heat up a skillet over medium high heat. Add 2 ts
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.

Stir-fry mushrooms Heat up the skillet again and add 2 ts 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.

Stir-fry bell pepper Heat up the skillet and add 1 ts 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.

Stir-fry beef and mushroom Heat up the skillet and add 2 ts 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.

Hand mix Add 1 minced garlic clove, 1 tb soy sauce, 1 tb sugar, 1/2 ts
ground black pepper, and 2 ts of toasted sesame oil to the mixing
bowl full of ingredients. Mix all together by hand.

Garnish and serve Add the egg garnish and 1 tb sesame seeds. Mix it
and transfer it to a large plate to serve.

Recipe by Emily Kim (Maangchi)

Recipe FROM: <https://www.maangchi.com/recipe/japchae>

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