Korean Glass Noodles Stir-Fry (Japchae)
Simple steps to follow:
Prepared all the ingredients.
Heat 1 tablespoon of oil, sesame oil, gochujang & gochugaru in a pan over medium heat. Stir frequently for 1 minute.
Add noodles and 1 tablespoon of the seasoning mixture. Stir-fry until the noodles are soft for 3 minutes.
Sprinkle a little bit of water if the noodles turns dry. Transfer the noodles onto a plate.
In the same pan, heat 1 tablespoon of oil over medium heat. Add onion and stir fry for a minute then, add pork slice and stir fry for 1-2 minutes. Add carrot & mushrooms, stir fry for another 1-2 minutes until it turns wilted. Add sea salt and pepper and give it another 30 seconds stir.
Add cabbage, stir fry for another 1-2 minutes until it turns wilted. Add sea salt and pepper and give it another 30 seconds stir.
Next, add the squid and the remaining seasoning mixture. Stir-fry until the squid is cooked through about 1-2 minutes. Add the noodles to the pan again, stir-fry until everything well combined for 30 seconds. Remove and transfer to a serving plate.
Garnish with toasted sesame seeds & spring onion.
Korean Glass Noodles Stir-Fry (Japchae)
(YIELD: Makes 1 serving)
Ingredients:
- Korean sweet potato starch noodles – 150 grams
- Oil – 2 tablespoons
- Sesame oil – 1 tablespoon
- Gochujang – 1 tablespoon
- Gochugaru – 2 teaspoons
- Squid (sliced) – 1 small (about 4 ounces)
- Pork (thinly sliced) – 50 grams
- Onion (thinly sliced) – 1 medium onion
- Carrot (cut into matchsticks) – 1 small carrot
- Cabbage (cut into wedges) – 50 grams
- Shiitake mushrooms (thinly sliced) – 3 mushrooms
- Sea salt – a pinch
- Black pepper (ground) – a dash
- Spring onion (chopped) – 1 stalk
- Toasted sesame seeds – 1/4 teaspoon
Seasoning
- Light soy sauce – 1 tablespoon
- Brown sugar – 2 teaspoons
- Garlic (finely chopped) – 1 clove
- Sesame oil – 1 tablespoon
Marinade for the pork
- Oil – 1 teaspoon
- Sea salt – 1/2 teaspoon
- Black pepper (ground) – 1/4 teaspoon
Instructions:
1. In a bowl, soak the noodles in warm water until soft for about 30-40 minutes. Drain the water through a colander. Set the noodles aside.
2. In a bowl, combine marinade ingredients together and add in pork slice. Mix everything together and set aside.
3. Heat 1 tablespoon of oil, sesame oil, gochujang & gochugaru in a pan over medium heat. Stir frequently for 1 minute. Add noodles and 1 tablespoon of the seasoning mixture. Stir-fry until the noodles are soft for 3 minutes. Sprinkle a little bit of water if the noodles turns dry. Transfer the noodles onto a plate.
4. In the same pan, heat 1 tablespoon of oil over medium heat. Add onion and stir fry for a minute then, add pork slice and stir fry for 1-2 minutes. Add carrot, mushrooms & cabbage, stir fry for another 1-2 minutes until it turns wilted. Add sea salt and pepper and give it another 30 seconds stir.
5. Next, add the squid and the remaining seasoning mixture. Stir-fry until the squid is cooked through about 1-2 minutes.
6. Add the noodles to the pan again, stir-fry until everything well combined for 30 seconds. Remove and transfer to a serving plate.
7. Garnish with toasted sesame seeds & spring onion.
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