Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, korean japchae (sweet potato noodle). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Korean japchae (sweet potato noodle) is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Korean japchae (sweet potato noodle) is something which I have loved my entire life. They are nice and they look fantastic.
What to buy: Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. Do not confuse them with Korean "cold noodles," which are made from buckwheat. Korean sweet potato noodles can be found in Asian or Korean markets.
To get started with this recipe, we have to first prepare a few components. You can have korean japchae (sweet potato noodle) using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Korean japchae (sweet potato noodle):
- Take Sweet potato noodles
- Make ready Garlic
- Take Chilli padi
- Get Cherry tomato
- Make ready Baby kailan
- Make ready Bell pepper (capsicum, any colour you want)
- Make ready 1 pcs Egg
- Take Spring onions
- Get Sesame oil
- Take Light soy sauce
- Get Mushroom powder
- Make ready Sugar
It is the number one sought after dish particularly during the Korean festive holidays (e.g. New Year's day and Harvest festival) but it is also enjoyed on any other common day as well. Japchae is a Korean noodle dish that includes tender beef, carrots, spinach, onions, and egg. There are variations, of course, some being without meat, but the core ingredient is the sweet potato noodles.
Instructions to make Korean japchae (sweet potato noodle):
- Cut the baby kailan, separate the stem and the leaves part.
- Cut cherry tomato to half. Cut bell peppers to thin cuts.
- Cut spring onions to 2cm size. Crushed and diced the garlic. Cut chilli padi.
- Heat up sesame oil. Put in garlic, baby kailan stem and stir fry until the leaves start to change color.
- Put in bell peppers, tomato. Stir fry. Put in mushrooms powder, cut chilli padi and sugar.
- Put in the rest of baby kailan leaves. If you like your spring onions crunchy, turn off the fire and add in spring onions. Mix it a bit and set aside. If you like your spring onions cooked just leave them with the fire on for a while.
- Boil japchae for 8 minutes or you can soak it with hot water for an hour. After soaking it just stir fry it a bit and it will become transparent. After boiling it you can strain the noodles and put in ice water if you want more chewy texture.
- Mix japchae with sesame oil and light soy sauce.
- Beat the egg and put mushroom powder in. Make a thin layer of egg on the pan. You can cut them into thin strips or just shredded them randomly with chopsticks like I did.
- Mix japchae, stir fried vegetables and egg together. They are ready!
Japchae is a Korean noodle dish that includes tender beef, carrots, spinach, onions, and egg. There are variations, of course, some being without meat, but the core ingredient is the sweet potato noodles. Japchae (잡채) literally means "mixed vegetables." However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special occasions. Japchae (pronounced 'chop chay') is a traditional Korean glass noodle dish made with sweet potato starch noodles, stir fried colorful vegetables, protein, and toss together with a sweet and savory soy based sauce.
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