Monday, February 13, 2017

Japchae

This takes a while as everything is individually prepared and cooked, but it's worth it.

3.5 oz. rib eye fillet
3.5 oz. shiitake mushrooms, thinly sliced
water, for boiling
3.9 oz. baby spinach, rinsed
8.8 oz. Korean sweet potato noodles
Prepping
1 egg, egg white and yolk separated
Cooking oil
1/2 large yellow onion, sliced thinly
pinch of salt
4.2 oz. carrots, peeled and julienned
1/4 of a red bell pepper, deveined and julienned

Beef Marinade:
1 Tbsp. soy sauce
1 tsp. rice wine (mirin)
1/2 tsp. garlic, minced
1/4 tsp. ground black pepper
1 tsp. sesame oil

Noodles & Mushroom Marinade:
4 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. brown sugar
Spinach
1 Tbsp. sesame oil
1/8 tsp. ground black pepper

Spinach Seasoning:
1/4 tsp. salt
1/2 tsp. garlic, minced
1 tsp. sesame oil

Finishing Touch:
1 Tbsp. sesame seeds
1 Tbsp. sesame oil

Prepare the rib eye and beef marinade: Remove the blood from the rib eye with a paper towel. Thinly slice the beef. Put the beef in a bowl. Add all the ingredients for the beef marinade. Stir gently to coat the beef. Cover the bowl with plastic wrap. Set aside.

Prepare the noodles & mushroom marinade: In a small bowl, combine all the ingredients.

Egg cooked and sliced
Put the sliced mushrooms in a medium bowl. Add 1 Tbsp. of the noodles and mushroom marinade. Stir well. Set aside.

In a medium pot, boil some water. Once it starts to boil, add the spinach for about 10 seconds, then scoop it out with a strainer (or drain the water out). Run cold water over the spinach to cool it down. Squeeze the spinach to remove excess water. It will just be a little ball of spinach. Put it into a small mixing bowl and add the spinach seasoning ingredients. Mix lightly, then remove everything to a large mixing bowl. Set aside.

Boil more water in a large pot.When the water starts to boil, add the noodles, and boil for 7 minutes. Drain the water, then rinse the noodles in cold water for 1-2 minutes. Cut the noodles with kitchen shears; the length should be about 6-8 inches. Put the noodles in a mixing bowl, and add the remainder of the noodles and mushroom marinade. Set aside.

Veg
Beat the egg white in a small bowl. Add a bit of cooking oil. Spread it well. Add the egg white to a large skillet, cook both sides on low heat. Remove to a clean cutting board.

Beat the yolk, add in a bit of cooking oil. Spread it well. Pour into the skillet, cook both sides on low heat. Remove to a clean cutting board.

Add some cooking oil to the skillet. Add in the onion and a pinch of salt. Cook over medium heat 2-3 minutes. Remove to the large mixing bowl the spinach is in.

Veg and Beef
In the same skillet, add in the carrots, a bit of oil, and a pinch of salt. Cook over medium heat 1-2 minutes. Remove to the large mixing bowl.

Over medium heat, cook the bell pepper, a bit of oil, and a pinch of salt for about 2 minutes. Remove to the large mixing bowl.

In the same skillet, add some cooking oil, the mushrooms with the marinade, and stir fry until cooked. About 2-3 minutes. Remove to the large mixing bowl.

Add some cooking oil, pour in the meat and marinade. Stir fry until cooked. About 2-3 minutes. Remove to the large mixing bowl.

In the same skillet, add some cooking oil and the marinated noodles. Stir fry until cooked, about 3 minutes. Remove to the large mixing bowl.

Dinner is ready!
Thinly slice the egg white and egg yolk like match sticks. Add them to the mixing bowl.

Add the finishing touch ingredients to the mixing bowl. Mix everything with large tongs or your hands, but be careful as some things could still be hot.

Serve and enjoy.

Here's a link to the recipe I used. It also includes a video, which I found extremely helpful: https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/.


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