Japchae

description:

This recipe is still a work in progress.

ingredients:

Main ingredients
250g (8.8 ounces) Korean sweet potato starch noodles (dangmyeon, 당면)
1/2 lb Korean BBQ rib eye steak - sliced thin
1 medium carrot - rinsed, peeled & julienned
1/2 lb baby spinach – rinsed and drained
1/4 red bell pepper - rinsed and julienned
1/2 large yellow onion – peeled, rinsed, thinly sliced
5 shiitake mushrooms – cleaned, stems removed and thinly sliced
5 black mushroom – cleaned, stems removed and thinly sliced
1 large egg (plus some milk)

Spinach seasoning
1/2 tsp table salt
2 cloves minced garlic
1 tsp seasame oil

Noodle and mushroom marinade
4 Tbsp soy sauce
1 Tbsp honey
1 Tbsp brown sugar
1 Tbsp sesame oil
1/2 tsp ground black pepper

instructions:

1) Cook the rib eye steak. The grill is best, but pan frying works too.

2) Add 1 Tbsp of the noodle and mushroom marinade mix with the mushrooms.

3) Blanch the spinach in boiling water for 5-10 seconds. Quickly cool down the spinah by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Adding the spinach seasonings and mix them evenly and lightly.

4) Boil water in a large pot and boil the noodles until tender. Rinse the noodles in cold water and let it drain for 1-2 minutes. Cut the noodles with kitchen scissors a couple of times. Move the noodles into a mixing bowl and pour the rest of the noodle and mushroom marinade mixture. Mix well.

5) Scramble the egg and make an omlette. When it's done, slice it into thin, short strips.

6) Stir fry the carrots, mushrooms, and onions in a non-stick wok. When it's complete, add the noodles to the wok to heat up and mix with the rest of the ingredients. Add the egg and steak to the dish.

source:

My Korean Kitchen