Japchae (Stir-fried Korean Vermicelli and Vegetables)

Yields1 Serving

 11 oz KOREAN VERMICELLI
 5 oz Beef (or Pork)
 5 pcs Dried Shiilake Mushroom
 1 Carrot (Medium)
 1 Onion (Medium)
 1 Egg
 ½ Spinach
 1 tsp SESAME OIL
 BLACK PEPPER POWDER (Optional)
 1 tbsp Soy sauce
 1 tsp Sugar
 1 tsp Minced garlic
 Roasted sesame salt (Optional)

1

Slice the meat into strips and coat well in the marinade.

2

Re-hydrate the dried mushrooms by leaving them covered in water for 30 minutes. Then marinate with soy sauce and sugar.

3

Wash and blanch the spinich in boiling water. Then drain and squeeze the excess water out.

4

Slice the onion and carrot into strips. Stir-fry them with salt.

5

Separate the egg yolk from the whites and keep them in bowls.

6

Spread the egg whites on a frying pan with on medium heat to make them thin and flat. Fold and slice into long strips.

7

Repeat step 6 for the egg yolk.

8

Stir-fry the marinated meat and mushrooms separately.

9

Put the dry vermicelli in boiling water for 6 minutes. Then drain the water and rinse with cold water.

10

Boil 3 tbsp of soy sauce, 1/4 cup of water, 2 tbsp of sugar, 1/2 tbsp of sesame oil, 1/4 tsp of black pepper, 1/2 tsp of roasted sesame seed on the deep frying pan and add the cooked vermicelli. Stir well on the low heat.

11

Mix all the prepared ingredients separately. Garnish the top with the egg strips and serve.

CategoryCuisine

Ingredients

 11 oz KOREAN VERMICELLI
 5 oz Beef (or Pork)
 5 pcs Dried Shiilake Mushroom
 1 Carrot (Medium)
 1 Onion (Medium)
 1 Egg
 ½ Spinach
 1 tsp SESAME OIL
 BLACK PEPPER POWDER (Optional)
 1 tbsp Soy sauce
 1 tsp Sugar
 1 tsp Minced garlic
 Roasted sesame salt (Optional)

Directions

1

Slice the meat into strips and coat well in the marinade.

2

Re-hydrate the dried mushrooms by leaving them covered in water for 30 minutes. Then marinate with soy sauce and sugar.

3

Wash and blanch the spinich in boiling water. Then drain and squeeze the excess water out.

4

Slice the onion and carrot into strips. Stir-fry them with salt.

5

Separate the egg yolk from the whites and keep them in bowls.

6

Spread the egg whites on a frying pan with on medium heat to make them thin and flat. Fold and slice into long strips.

7

Repeat step 6 for the egg yolk.

8

Stir-fry the marinated meat and mushrooms separately.

9

Put the dry vermicelli in boiling water for 6 minutes. Then drain the water and rinse with cold water.

10

Boil 3 tbsp of soy sauce, 1/4 cup of water, 2 tbsp of sugar, 1/2 tbsp of sesame oil, 1/4 tsp of black pepper, 1/2 tsp of roasted sesame seed on the deep frying pan and add the cooked vermicelli. Stir well on the low heat.

11

Mix all the prepared ingredients separately. Garnish the top with the egg strips and serve.

Japchae (Stir-fried Korean Vermicelli and Vegetables)