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
Vegetarian Japchae - Korean Glass Noodle Stir-fry
Who doesn’t love bouncy glass noodles coated with a savory and slightly sweet sauce paired with colorful vegetables that are addicting AND refreshing? Today, we are finishing my Korean drama series strong with one of the most classic and popular Korean Dish ever, Japchae - Korean Glass Noodle Stir-fry. We are making a vegetarian version, but you can also add any protein of your choice, such as beef, pork, or chicken. Japchae is easy to make at home, super versatile and requires only a few simple ingredients. I will be sharing how to make my homemade Japchae sauce which is a perfect balance between savory and sweet!
The “Reply series” is one of my favorite Korean drama series on Netflix and one of the first series I ever got addicted to. I love that you get to connect and learn every single character’s story on the show and their friendship and love feel genius and relatable. One of my favorite quotes in life is from this show “Believing in my past choices without regret and loving them - that is the right answer, and that’s how to grow old with style.” Warning, the storyline is relatively slow, so I recommend it mainly to those that have alot of time to commit to the drama.
FULL RECIPE:
Ang lagi ko kine-crave while watching K-dramas! Ang dali lang gawin, at affordable pa! JAP CHAE
The BEST Japchae!
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Music by Singto Conley - Honeydew (feat. Hikaru Station) -
???? 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
How to make traditional Japchae / Tips to cook noodles perfectly by Chef Jia Choi
Japchae reminds me of a feast. When making japchae, I tend to make a generous portion of it. The leftovers are still tasty even on the next day. This recipe tells you how to cook the japchae noodles that doesn’t get soggy soon. The leftover japchae can then be refrigerated for about three days and reheated in a skillet or in a microwave oven before serving.
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Japchae
Ingredients
200g japchae noodle
Boiling water for japchae noodle
1 liter water
3 tablespoons dark soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
3 shiitake mushrooms, thinly julienne
1 large onion, thinly sliced
1 stalk green onion, cut into 5 cm (about 2inch size length)
100g carrot, thinly julienned
100g beef, rib eye, thinly julienned
1/2 yellow paprika, thinly julienned
1/2 red paprika, thinly julienned
2 tablespoons dark soy sauce
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
2 tablespoons sesame oil
- 1 tablespoon of sesame oil is added to cooked noodles to prevent from sticking
- 1 tablespoon of sesame oil is added later when seasoning japchae
1 tablespoon toasted sesame seeds, for garnish
1 teaspoon salt, if needed
Instructions
1. Thinly slice the onion. Thinly julienne the carrot and the beef. Run the knife through the white part of the green onion, it thick and then cut into 2 inches, or 5cm long pieces. Remove the stem from the mushrooms and thinly slice. Mince the garlic. Thinly julienned the beef.
- Put the beef in a freezer for about 30 minutes. It makes easier to cut.
2. Place the beef and the mushroom in a bowl. Add soy sauce, garlic, sugar, ground black pepper and sesame oil. Marinade it for about 10 minutes
3. Heat the pan over medium-high. Add 1/2 teaspoon of oil and stir fry the onion with one pinch of salt for 2 minutes until a bit wilted but still crunchy. Place it to a big plate or tray. Spread to cool down.
4. Add 1/2 teaspoon of oil to the pan and stir fry carrot with one pinch of salt for about 1 minute. Transfer to a plate. Spread it.
5. Add 1/2 teaspoon of oil to the pan. Stir fry green onion for about 1 minutes, with one pinch of salt. Transfer to a plate. Spread it.
6. Add 1/2 teaspoon of oil to the pan and stir fry marinated beef and shiitake mushrooms. Transfer to a plate. Spread it.
- Spread all stir-fried ingredients to keep the texture and color.
7. Wash the pan. Add water to the pan and bring it to a boil. Add soy sauce, brown sugar and vegetable oil to hot water. Place japchae noodle to the seasoned boiling water and fully cook the noodles, following description written on the package. When the noodles are cooked, turn off the heat and drain.
8. Place the noodle in a big bowl. Add 1 tablespoon of sesame oil and thoroughly mix. Add cooked ingredients to the bowl. Season it with 2 tablespoons of soy sauce, 1 teaspoon of brown sugar, and 1/2 teaspoon of ground black pepper. Toss it. Taste it and add more salt if needed. Sprinkle toasted sesame seeds.
9. Plate the noodles on the plate or in the bowl. Serve it warm.
- It can be refrigerated up to 3 days. Reheat when serving in the pan with one teaspoon of oil or heat in a microwave between 30 seconds to 1 minute.
More information
WebSite : ongofood.com
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#Japchae #traditionalkoreanfood #noodles
Let's cook JAPCHAE today!????
How to make authentic japchae!
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✔Ingredients
250g carrots
100g beef
15g(dried) wood ear mushrooms
250g glass noodles
3 eggs
250g spinach
✔Marinade sauce
1tbsp minced garlic
2tbsp soy sauce
1tbsp sugar
1tsp sesame oil
black pepper
sesame
✔Glass noodles sauce
5tbsp soy sauce
5tbsp sugar
3tbsp sesame oil
Thank you for watching!