Korean Japchae - Stir-Fried Glass Noodles with Meat and Vegetables

 

Japchae

Japchae is a Korean sweet and savoury dish, traditionally made with sweet potato noodles, lots of vegetables and meat. Vegetables must include onions, re-hydrated mushrooms, carrots and spinach or other greens.

Here's what you need

Ingredients

2 (2 oz.) bundles of mung bean threads

10-12 dried shiitake mushrooms, re-hydrated in 1 cup boiling water

1 large onion, peeled and sliced

1 large carrot, peeled, sliced and julienned

1 bundle bok choy, cut in strips

1 sweet red pepper, sliced

1/2 lb. minced chicken/pork/beef, browned with 3 tsp. sauce (below)

2 large eggs, beaten with salt to taste

Sauce 

Stir well until sugar dissolves:

1/4 cup light soy sauce

3 Tbsp. brown sugar

3 Tbsp. sesame oil

Directions

Glass Noodles or Mung Bean Threads

The only glass noodles I had at home were bean threads which are chewy enough, but not as chewy as sweet potato noodles. Ignore the package instructions because I find that boiling these delicate noodles makes them mushy. Instead, bring a sauce pan of water to the boil and turn off the heat. Remove noodles from package and plunge bundles into boiling hot water, cover and set aside for 10 minutes. When they're soft and pliable, remove from hot water with a strainer and cut with kitchen scissors into edible lengths.

Re-hydrate Shiitake Mushrooms and

slice in thin strips

Chop Vegetables in Thin Strips

Make Sauce and

set aside

Brown Minced Meat, Make an Omelette and

slice in thin strips

Stir-Fry Vegetables with a little salt and 

place in a large bowl

Top with Blanched Noodles, Meat and Omelette

Pour Sauce Over Noodles

Triple Wash Hands and 

Hand-Toss Japchae

Garnish with Sesame Seeds and Serve

Enjoy!

Original Source: Mangchi's Easy Japchae