Put the japchae together in the pot drain the wood ear mushrooms and put them on your cutting board cut off the tough stems and discard them cut the caps into bite size pieces and put them into the pot add the king oyster mushrooms carrot and onion to the pot add ¼ cup vegetable oil and ¼ cup water to the pot
To cook japchae heat 1 tablespoon oil in a large skillet or wok over medium high heat add onion carrot pepper and a pinch of salt stir fry until soft but have a slight crunch to complement the soft noodles add sliced shiitake mushrooms and another pinch of salt continue to stir fry until soft
Japchae korean glass noodle stir fry
Japchae stir fried glass noodles recipe
Step by step instructions first mix the japchae sauce together in a small bowl and set it aside boil the korean glass noodles according to the directions be careful not to overcook them drain the water and add the sauce to the hot noodles all the sauce will get absorbed by the noodles after several minutes
In a medium bowl combine the seasonings for the beef 1 tbsp korean soy sauce 1 tbsp sugar ½ tbsp toasted sesame oil ½ tbsp mirin and 1 clove garlic chopped whisk it all together cut ½ lb beef into thin strips 3 inches 7 6 cm long add the beef to the bowl with the sauce and toss to coat evenly
Preparing the sweet potato glass noodles and vegetables in a large bowl add warm to hot tap water and soak the noodles in it for 20 mins prepare the vegetables while you are waiting for the noodles to soak peel the carrot and cut them into thin matchstick sizes set aside
Japchae korean noodles
Remove from the heat and transfer to a large mixing bowl season the noodles in the same skillet over medium low heat add the noodles and the sauce stir fry the noodles while stirring frequently until translucent and the sauce is all absorbed remove from the heat and transfer to a large mixing bowl
Japchae recipe instructions mix the beef together with 1 clove of the garlic 1 teaspoon sugar ¼ teaspoon ground black pepper 1 tablespoon soy sauce and 1 teaspoon of sesame oil prepare the vegetables and set aside cook the noodles for 7 minutes in a large pot of boiling water
Add the marinated meat and cook for about 2 minutes or until the meat is browned and opaque transfer to the noodle bowl whisk the seasoning once more before adding it into the noodle bowl mix all the ingredients and the noodles in the bowl until everything is fully coated in the seasoning
In a wok or deep skillet over high heat add oil garlic and onions cook for 2 minutes or until onions are translucent add mushrooms bell peppers carrots and cook for 3 4 minutes until vegetables are tender but still yielding a soft crunch add the noodles and spinach and toss well
Instructions make the japchae sauce mix together all the ingredients for the sauce and set aside cook the japchae sweet potato noodles in a large pot of boiling water add the japchae noodles and boil until the noodles are cooked through about 10 15 minutes depending on the brand
Soak the noodles in water for one hour slice beef into thin strips fry eggs with a pinch of salt and let it cool slice vegetables mushrooms and eggs into thin long strips sautee remaining garlic and onions until brown add beef and mushrooms saute together and remove to a bowl
Combine wood ear mushrooms in a small bowl with shiitake mushrooms pork soy sauce garlic sugar soju ginger and a few grindings of black pepper mix thoroughly then let marinate 20 minutes serious eats vicky wasik in a large skillet heat oil over medium high heat until shimmering
Japchae sauce combine soy sauce brown sugar and sesame oil heat up 2 tablespoons of cooking oil in a wok or large frying pan over medium high heat stir fry beef and mushrooms until cooked set aside stir fry carrots and onions until just before the onion turns translucent set aside
Let the steak marinate for 5 minutes or up to 30 minutes prep the sauce whisk all of the sauce ingredients together in a small bowl until combined stir fry the steak heat 1 tablespoon oil in a large sauté pan over high heat add the steak and sauté for 4 5 minutes stirring occasionally until cooked through
In a wok or pan heat the oil 2 tbsp over medium heat once it gets nice and hot add the pork and season with salt and pepper 2 once the pork is no longer pink add the garlic 1 tbsp onion carrot and bell peppers stir fry everything 3 once the vegetables are slightly cooked add the shiitake mushrooms and garlic chives
Instructions in a bowl combine beef with half of the minced garlic 1 tsp sugar 2 tsp soy sauce 1 tsp sesame oil and 1 4 tsp ground black pepper stir to combine cover and chill in fridge in a large nonstick pan add 2 tb olive oil over medium heat
Heat a large skillet over medium low heat add 1 tsp oil swirl to coat add beaten eggs and swirl the skillet to cover the surface in a thin layer of eggs cook until just set about 2 to 3 minutes then flip over and cook for another minute slip the omelet onto a cutting board and let it cool before the cut
Once boiling add glass noodles and cook for 6 minutes while the noodles are cooking whisk together the remaining sauce ingredients a medium sized bowl until well combined drain the noodles in a colander and then add back to the pot with the sauce toss until well combined and let sit for 20 30 minutes
Stir frying green onion in oil for one pan korean glass noodles japchae add marinated shitake mushrooms to pan and stir fry for 30 seconds or so stir frying mushrooms for japchae add carrots onions and wood ear mushrooms and stir fry for another 2 minutes season lightly with salt 1 8 tsp and pepper 1 8 tsp
Before you start cooking soak the glass noodles in water to soften soak the glass noodles in warm water for about 30 minutes and in cold water for about 1 to 2 hours soaking the glass noodles makes them chewier resulting in a tastier japchae 2 soak the wood ear mushrooms in water for about 30 to 40 minutes
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