Monday, September 28, 2009

Japchae (Noodles with beef and sesame)

Here is the recipe for one of my favourite dishes that Rosalinda likes to cook for some of our special occasions! She always does it just right!


  • 5 oz (150g) beef, cut into thin strips
  • 4 dried black Chinese mushrooms (Shiitake mushrooms are good for this), soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced
  • 8 oz (250g) dangmyeon or dried glass noodles (Korean stores should have this on hand . . . it's a kind of vermicelli made from sweet potatoes)
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 1 carrot peeled and cut into matchsticks
  • 1 onion, thinly sliced
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 green onion, minced
  • 1 tablespoon sesame oil
Seasoned Spinach
  • 5 oz (150g) spinach, roots trimmed, sliced
  • 1 teaspoon sesame paste (use a mortar and pestle on sesame seeds)
  • 1/2 teaspoon salt
  • pinch of freshly ground black pepper
Egg Strips
  • 1 egg, white and yolk separated
  • Oil, for frying
1. Combine the Marinade ingredients in a large bowl and mix well. Add the beef and mushroom and mix until well coated. Allow to marinate for 20 minutes.

2. To make the Seasoned Spinach, bring a saucepan of water to a boil and blanch the spinach for 1-2 minutes. Remove from the heat, rinse in cold water and drain. Squeeze out any excess water from the spinach. Place the spinach in a bowl and season with sesame paste, salt and pepper. Set aside.

3. Bring the saucepan of water to a boil again and cook the noodles until soft, 2-3 minutes. Remove from the heat, rinse the noodles in cold water and drain well.

4. Prepare the Egg Strips, lightly grease a clean nonstick skillet and heat over medium heat until hot. Pour in the egg white, tilting the pan to form a thin layer. Reduce the heat to low and cook until set, 1-2 minutes. Remove from the heat and set aside to cool. Repeat to fry the egg yolks in the same manner. Thinly slice the cooked egg.

5. Heat the oil in a nonstick wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the marinated beef and mushroom and the marinade and stir-fry until cooked, 1-2 minutes. Add the vegetables and stir-fry for 2-3 minutes, seasoning with the salt and pepper. Stir in the noodles and toss until well blended, adjusting the taste with more seasonings as desired. Remove from the heat. Transfer to serving platters, top with the Egg Strips and serve hot.

Serves 4
(Like Pizza, this reheats well and also tastes good cold)

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