Japchae is one of the more well known Korean dishes and we've had quite a few requests for this dish, so here it is.
Japchae is not really an everyday dish because it takes a while to make and requires a bit of work. It's usually made in big batches and that's why our moms used to make this dish on holidays or birthdays. Relatives would come early to help with the preparations and the women would all be in the kitchen cooking and gossiping for hours. It took us over an hour but was actually really fun to make because we were cooking together and we knew there would be loads of leftovers to take home and share.
Ingredients for 6-8 servings
1/2 large white onion sliced thinly
1/2 large carrot sliced into matchsticks
1 red bell pepper sliced thinly
1 green bell pepper* sliced thinly
1 1/2 cup of oyster or shitake mushrooms sliced thinly
6 oz thinly sliced beef, we used sirloin
2 eggs beaten
Vegetable oil for stirfrying
200g glass noodles
8 T soy sauce
3 T sugar
2 T sesame oil
2 T sesame seeds
Salt and pepper
* Usually spinach is used. (We just couldn't get any that day.) Just trim and blanche one bunch of spinach and season with 1t sesame oil and some salt. Doesn't need to be stir fried.
Ingredients for beef marinade
1T soy sauce
1/2 T minced garlic
2T chopped green onion
1T rice wine
1t sesame oil
3. In the same pan stir fry the onions, mushrooms, green bell pepper, red bell pepper, carrot, then meat in that order with the vegetable oil and season with salt. The ingredients must be stir fried separately to keep the flavors in tact. And the order of frying should be from the lightest color to the darkest.