Japchae (Korean Glass Noodles w Vegetables)


5 mushrooms Joyluck Whole Shiitake Mr

2 tbsp

2 tbsp Df Pure Sesame Oil

3 tbsp Df Sweet Soy Sauce

1 tbsp

(optional, garnish) Jhc White Sesame Seed

8~10 oz. Korean glass noodles

1 onion, sliced into thin strips

2 cloves minced garlic

1 bunch spinach, parboiled

2 carrots, julienned

3 scallions, chopped

4~6 oz. beef or pork strips (optional)

egg strips (optional, garnish)

Cooking Instructions

Cook noodles accordingly to package directions. Drain well and add sesame oil to avoid sticking of noodles.

In a large pan over medium heat, heat vegetable oil and cook onions with minced garlic for a few minutes. In boiling water add the spinach and blanch for about 10 seconds. Rinse under cold water and squeeze out excess water by hand.

Add remaining vegetables and cook for several minutes and they retain slight crispness. In another pan, stir fry beef strips with remaining 1 tbsp vegetable oil.

Combine beef, vegetables, and noodles mixing well with hands. Then add sugar, sesame oil, and soy sauce tossing well to thoroughly mix. Taste and adjust according to taste preference.Garnish with sesame seeds and egg strips.

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