By Abi Houser
Japchae잡채
19 steps
Prep:2hCook:1h
this is also a recipe i learned from my grandma. i’m not sure if there’s an english translation but its glass noodles with stir fried vegetables.
Notes:
- the times are rough estimates because it depends on how fast you do it and what youre using
- all of the meat and vegetables can be substituted for whatever you want, i normally just use what’s in my fridge if i don’t want to go to the store
- japchae is good to eat hot or cold but i normally pop it into the microwave for 30 ish seconds if it was in the fridge- the noodles get kind of stiff
- i use scissors to cut everything the scissors will cut, its WAY easier
- i put down exactly 7 minutes because its super easy to over cook the noodles, even a minute longer will overcook them
Updated at: Thu, 17 Aug 2023 03:52:56 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
10
Low
Nutrition per serving
Calories172.7 kcal (9%)
Total Fat9.6 g (14%)
Carbs16.1 g (6%)
Sugars4.5 g (5%)
Protein7 g (14%)
Sodium500.6 mg (25%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4 ozbeef
cut into strips
1 bundleglass noodles
dried shiitake mushrooms
optional
2garlic cloves
minced
1 Tbspsugar
i use granulated sugar or honey
2 Tbspsoy sauce
2 Tbspsesame oil
1 tsbptoasted sesame seeds
1egg
lg
4 ozspinach
1 conion
sliced thinly
4white mushrooms
1carrot
med
0.5red bell pepper
0.5green bell pepper
ground black pepper
salt
vegetable oil
or canola
cabbage kimchi
optional
radish kimchi
optional
cucumber kimchi
optional, super easy to make, i suggest googling maangchi and following her recipe
Instructions
Step 1
put beef and mushrooms in a bowl and mix with 1 clove garlic, 1 tsp sugar, 1/4 tsp black pepper, 2 tsp soy sauce, and 1 tsp sesame oil, cover and put in the fridge
Step 2
make jidan (the egg garnish)
Step 3
separate the yolk from the egg whites, remove the chalaza (little white thing that’s normally on the yolk) and beat in a pinch of salt
Step 4
add 1 tsp vegetable oil to a nonstick pan and heat on med-low
Step 5
to keep the jidan as yellow as possible, turn off the heat and pour the yolk mixture into the pan, tilt the pan to spread it thinly on the bottom of your pan
Step 6
let it cook in the remaining heat
Step 7
let cool and slice thinly
Step 8
prepare noodles and vegetables
Step 9
bring a large pot of water to a boil and blanch the spinach for about 30 sec to 1 min
Step 10
keep the water boiling while you rinse the spinach in cold water and squeeze to remove excess water. cut a few tim’s and mix with 1 tsp soy sauce and 1 tsp sesame oil in a large bowl
Step 11
put the noodles into boiling water, cover and cook for 1 minute. stir with a wooden spoon, cover and cook for exactly 7 more minutes
Step 12
strain and cut them a few times, put in the bowl next to the spinach after mixing in 2 tsp sesame oil, 1 tsp soy sauce, and 1 tsp sugar. mix well.
Step 13
heat skillet over med-high heat
Step 14
2 tsp oil and stir fry onions and salt
Step 15
remove the onions and put in the bowl
Step 16
repeat this with all of the vegetables, using a paper towel or napkin to wipe the oil from the pan in between vegetables. i julienne all of the vegetables.
Step 17
add 2 tsp of oil and cook the beef mixture, add to the bowl
Step 18
add 1 garlic clove, 1 tbsp soy sauce, 1 tbsp sugar, 1/2 tsp pepper, and 2 tsp sesame oil to the bowl and mix well
Step 19
put in bowls and garnish with jidan and sesame seeds. serve with rice and tongbaechu (napa cabbage) or kkakdugi (cubed radish) kimchi. any kimchi would work but these and oisobagi (cucumber) kimchi are my favorite.
Notes
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