How To make Chapchae
2 oz Cellophane mung-bean noodles
6 ea Chinese black mushrooms
1/3 lb Tender spinach leaves
1 ea Carrot
1 sm Zucchini
3 md Mushrooms
2 ea Chinese cabbage leaves
4 ea Scallions
4 tb Vegetable oil
1 tb Sesame oil
3 ea Garlic cloves, minced
1 tb Japanese soy sauce
1 ts Sugar
1/2 ts Salt
Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When they have softened, cut off the hard stems and slice the caps fine. Drop the spinach into 10 cups of boiling water. Boil rapidly for 2 minutes. Drain. Run under cold water. Squeeze out as much moisture as possible. Peel the carrot, cut into 3 sections and then into fine julienne strips. Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces. Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves. Cut this into julienne strips. Cut the scallions into 2-1/2-inch sections. Quarter the section with the bulb lengthwise. Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves. Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame. When hot, put in the garlic. Stir and fry for 10 seconds. Add all the vegetables in the bowl. Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn the heat to low. Add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste for seasonings.
How To make Chapchae's Videos
Japchae (Glass noodles stir-fried with vegetables: 잡채)
Full recipe:
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well.
Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation.
How To Cook JAPCHAE | Korean-Inspired Chap Chae Recipe | Pinoy Flavor
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This video is about how to cook Korean-inspired Japchae.
Ingredients:
Beef marinade
- 2 tbsps. soy sauce
- 2 tbsps. brown sugar
- 2 tbsps. sesame oil
- 3 cloves minced garlic
- 1 lb. thinly sliced sirloin beef
Noodles sauce
- 6 tbsps. soy sauce
- 6 tbsps. sesame oil
- 6 tbsps. brown sugar
- 2 cloves minced garlic
- 2 tsps. sesame seeds
- 1 to 2 tsps. ground black pepper
Noodles
- 3 to 4 cups water
- 1 to 2 tbsps. cooking oil
- 16 oz. of sweet potato starch noodles
Beef
- 1 tbsp. sesame oil
- 1 small onion julienned
- 4 cloves minced garlic
- 1 green bell pepper julienned
- 2 cups of shitake mushroom
- about 2 cups of thinly sliced carrots
- about 2 to 3 cups of spinach
- about 2 tsps. sesame seeds
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???? Japchae
Ingredients
For the Beef
½ lb beef, cut into 3 long thin strips (such as sirloin, chuck, short ribs or tri-tip)
1 tbsp soy sauce
1 tbsp sugar
½ tbsp sesame oil
½ tbsp mirin (Seasoned rice wine, if you don't have it, leave it out)
1 clove garlic, chopped
For Vegetables & Egg Omlet
2 eggs, lightly beaten
½ medium size onion, thinly silced
1 ¼ bell pepper, fine julienne
½ large size carrot, fine julienne
5 shiitake mushrooms, thinly sliced (You can substitute to any other mushrooms)
12 oz spinach (1 large bunch), cleaned well
salt and vegetable oil
For the Noodles
14 to 16 oz Korean sweet potato noodle, Dangmyun
For the Sauce
⅓ cup soy sauce
⅓ cup sugar, honey or agave nectar (if you are using agave, add additional 1 tbsp soy sauce)
2 tbsp sesame oil
1 tbsp sesame seeds
1/2 tsp black pepper
Korean Japchae (ala BONCHON) | Easy Steps | Stir-Fried Noodles | Flordeliza Melo-Perez | (잡채) | #19
Japchae or Chapchae is a very popular Korean dish, Japchae translates as mixed vegetables. When it was first invented in the 17th Century, Japchae is a noodle-less dish. But nowadays, the main highlight of the dish is Glass Noodles, which are made from sweet potatoes, along with colorful vegetables and well-seasoned meat.
Korean Japchae ala BONCHON | Stir-Fried Noodles with Vegetables | Liza's Best | Flordeliza Melo- Perez | #19
Happy cooking mga ka liza! ❤
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Japchae | Judy Ann's Kitchen
Since many of you are requesting for more Korean recipes, here's my version of Japchae! It's so easy to make so I hope you try this recipe and let us know how it went.
#JudyAnnsKitchen #Japchae #Korean
the dish invented for a king - japchae
Japchae