Korean japchae is very similar to the Chinese chap chye where both literally mean ‘a mixture of different vegetables’. One thing that I really like about japchae is the use of dangmyeon (sweet potato noodles – you can get this from Korean supermarkets or NTUC Fairprice) which are thick and more chewy than the normal bean vermicelli. I added some beef to this japchae and made it a main so this can be eaten on its own just like a stir fried noodles dish.
Korean Japchae Recipe
Ingredients (serves 3-4)
200g beef, sliced thinly
10 fresh shiitake mushrooms, sliced
1 carrot, julienned
1 yellow onion, sliced
1/2 head small white cabbage, sliced
150g Korean sweet potato noodles, blanched
1/2 cup water
1 tsp minced garlic
1 tbsp toasted sesame seeds
spring onions, cut into 1″ lengths
Marinate for beef:
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp chinese cooking wine
Sauce: (mix in a separate bowl)
1/4 cup reduced salt light soy sauce
2 tbsp sugar
1 tbsp chinese cooking wine
1 tbsp sesame oil
2 tbsp oyster sauce
1. Marinate the beef and chill in fridge for an hour before cooking.
2. Heat some vegetable oil in wok and stir-fry beef till meat is no longer pink. Remove and set aside.
3. In the same wok, saute garlic till fragrant and add the mushrooms, carrot, onion and cabbage. Add water and stir fry for 30 seconds on high heat.
4. Add sweet potato noodles and sauce. Let it cook till the noodles soak up the sauce.
5. Return beef to wok, stir till all ingredients are well mixed and turn off heat.
6. Sprinkle sesame seeds on top and garnish with spring onions and omelette strips before serving.
For a twist, I served this japchae with some sambal chilli that gave it a nice, fiery flavour. Enjoy!