One of my favorite Korean dishes: Japchae

japchae

Our first trip to New York city we ended up staying in Koreatown. We would get back to the hotel at night exhausted from our days adventures and we'd venture out somewhere close for dinner. The first night we sat down at a little Korean place around the corner from our hotel and ordered dolsot bibimbap and japchae it was all over. We had a new favorite cuisine. You'll need one somewhat exotic ingredient that you find in a typical grocery store. The sweet potato noodles, but you can find these at just about any Asian grocery store (picture of the bag is below) - Check out a map of Cleveland's Asiatown. There are grocery stores in both Asia Plaza and Asia Town Center.

INGREDIENTS

  • ΒΌ lb. beef 5 ounces Korean vermicelli noodles, (~half a package)
  • 2 tablespoons oil
  • 1 small onion, sliced
  • 1 carrot , cut into matchsticks
  • 8 ounces mushrooms, sliced
  • 1 pepper, cut into matchsticks
  • 1 tablespoon sesame oil
  • 5 tablespoons Sweet Soy Sauce Base
  • 1 tablespoon sesame seeds
  • salt and pepper, to taste


Marinade

  • 1 tablespoon Sweet Soy Sauce Base
  • 1 green onion , minced
  • 1 teaspoon sesame oil

DIRECTIONS

In a small bowl, add the beef and the marinade ingredients. Toss to coat and let it sit while preparing everything else.

Place the fired noodles in a large heatproof mixing bowl. Pour 4 cups of boiling water over the noodles and let soften for about 8 minutes. Drain. Cut the noodles in half. If they get sticky, rinse with warm water.

Stir fry vegetables and beef separately and season with salt and pepper. Keep everything warm in the oven.

Add the sauce and sesame oil; bring to a boil. Add the noodles and mix well. Add with the other ingredients. Top with sesame seeds and a drizzle of sesame oil.