Monday, April 28, 2014

Japchae @ Korean Glass Noodle with Mixed Vegetables


I have a tongue that is usually adventurous and accepts a wide range of cuisine. But there is one, that my tongue has yet been tamed for it. I tried a few dishes before and I find it a bit hard to accept. Maybe I tried them at the wrong places and asking for the wrong food. And kimchi is one of my problem too.

But when I saw these dried noodles at Jusco, that were thicker and had a darker colour than our usual glass noodles, I turned to the back and saw a recipe. It sounds delicious.




I refered to the recipe on the back of the noodle pack and cooked this. Presentation wise.... not quite the usual way. Hahaha. Do you recognise the resemblance??

I am happy that I tried cooking this. And it was yummy!

Healthy noodle salad with lots of  vegetables.


So different than what I had at a so called Korean restaurant in Ipoh that later on folded. I am not surprised they didn't last long as the food was really not good. Their japchae was all soggy and mine tasted better, hahahaha!

I used less sesame oil than in the recipe as I worried about the 'heatiness'.
Feel free to use all sesame oil to saute the ingredients.



Japchae @ Korean Glass Noodles
Recipe source: CJ Noodle wrapper.

250gm Korean glass noodles
200gm onions (2 large), sliced
100gm carrots, julienned
200gm spinach, sectioned
2 eggs
150gm sliced pork/beef, marinated with 6tsp sugar+1.5Tsp light soy sauce+1tsp sesame oil
5 chinese mushrooms, soaked and sliced

Few Tbsp toasted sesame seeds

Seasoning
1 Tbsp sesame oil
3 Tbsp light soy sauce or as needed

1. Fry the egg into omelettes. Cool and thinly slice.
2. Add 1 Tbsp of oil and use high heat to saute the onions until softened. Remove and set aside.
3. In the same wok, put in little bit of oil and put in spinach. Toss it around and cook it until it wilts. Remove and set aside.
4. Make sure wok is dry with no leftover juices from cooking spinach. And in the same wok, put in little bit of oil and put in carrots. Toss it around and cook it until it wilts. Remove and set aside.
5. Add in 2 Tbsp of oil, wait until oil is very hot,then put in pork slices and give it a quick stir fry until it is cooked and fragrant. Remove and set aside.
6. With the wok dirty from cooking pork, add in mushrooms and deglaze with 1/s Tbsp soy sauce and ½ cup water. Let it cook until the mushrooms have no more visible liquid. Remove and set aside.
7. Cook noodles boil cook according to instruction
8. To serve, mix everything together with seasoning.




All tossed and ready to be served!













I am submitting this to Asian Food Fest Korean Month



6 comments:

  1. What kind of spinach is that ? It doesn't look like the usual common spinach at the market.

    ReplyDelete
  2. Home cooked japchae the best! Love ur presentation!

    ReplyDelete
  3. 준,
    The 'spinach' that you see in the market, I believe is bayam. That is not real spinach. The proper English name for it is Edible Amaranth.
    This is the real spinach. Cantonese, it's called "bo choy".
    For more information, google for Spinacea oleracea.

    ReplyDelete
  4. We order this when we visit Korean restaurants. This looks better and more ingredients too.

    ReplyDelete
  5. Is the real spinach easy to get ? Maybe it just me I guess I kinda like never seen it before =.=*

    ReplyDelete
  6. 준,
    If you live in West Malaysia, in a area with quite an amount of Chinese population, it's common.

    ReplyDelete

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