Friday, October 29, 2010

Japchae - Korean Sweet Potato Noodles


200g Korean sweet potato starch noodles
150g beef - cut into thin strips
5 dried shitake mushrooms (soaked until softened) - sliced into thin strips
1 small onion - thinly sliced
1/2 carrot - julienned
1/4 red capsicum - thinly sliced
2 stalks spring onions - sliced
2 stalks celery - sliced
dried wood ear fungus - soaked and thinly sliced (optional)
3 cloves garlic - minced
3 slices ginger - minced
1/2 tbsp sesame seeds - toasted

Marinade - for beef:

1 tbsp light soy sauce
dash of pepper
1 tsp cornflour
2 tsp sesame oil

Seasoning (according to taste) - for noodles:

4 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp rice wine
1 tbsp sesame oil
dash of pepper

  • Marinate beef with marinade and leave aside for at least 30 minutes.
  • Cook noodles in a pot of boiling water until soft (about 5 minutes).  Plunge them into cold water to stop the cooking process.  Drain.  Toss noodles with a little sesame oil to prevent from sticking together.
  • Heat oil in a frying pan over medium-high heat; add beef and stir-fry until just cooked.  Transfer to a plate and set aside.
  • Heat oil in the same frying pan and saute onion, minced garlic and ginger.  Add in shitake mushroom and fungus; stir fry for about 3 - 4 minutes. 
  • Toss in vegetables and add in noodles together with seasoning. Fry until noodles are cooked through. Then add in the cooked beef. 
  • Turn off heat and sprinkle some toasted sesame seeds over the noodles.
  • Transfer to a serving plate.

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