I often see Japchae with beef, but honestly, I prefer it with chicken. I've never seen Japchae with chicken so I decided it was my mission to introduce the the two-legged creature to this popular Korean dish. I also think that Japchae is a lot tastier when it isn't too sweet. My husband thinks the same and he also likes it spicy, so he drizzles Sriracha on his. Don't ask me what that taste like, I haven't tried it.
In the pictures below, I show you the 2 different versions. One with beef and sesame seeds, and one with chicken.
A couple of notes:
- I only use toasted/roasted sesame oil. Read the ingredients on the label.
- I used Kikkoman Less Sodium Soy Sauce.
- To toast sesame seeds, put seeds in a dry pan and place it over medium heat. Toss often to prevent it from burning. Once it starts to pop, reduce heat to low and continue to toast until fragrant and golden brown, stirring the seeds the whole time.
Japchae
For the Steak or Chicken
ingredients:
• 1 lb sirloin steak or thin sliced chicken breast
• 2 tbsp low sodium soy sauce
• 2 tsp brown sugar
• 2 tsp sesame oil
• 1 tsp mirin
• ¼ tsp ground black pepper
• 2 tsp toasted sesame seeds (optional)
ingredients:
• 1 lb sirloin steak or thin sliced chicken breast
• 2 tbsp low sodium soy sauce
• 2 tsp brown sugar
• 2 tsp sesame oil
• 1 tsp mirin
• ¼ tsp ground black pepper
• 2 tsp toasted sesame seeds (optional)
instructions:
1) For the steak: Partially freeze steak by putting it in the freezer for 30 minutes. After that, thinly slice steak against the grain and on a bias and into 2-inch length strips.
For the chicken: Slice chicken into 2-inch length strips.
2) Put the meat in a bowl. Add the rest of the ingredients and massage the marinade into the meat. Let marinate for 30 minutes to 1 hour on the kitchen counter, or cover with plastic wrap and refrigerate to marinate longer. It's best to marinate for at least 4 hours.
◘ tip: If marinating in the fridge, remove the meat out of the fridge to bring to room temperature 15 minutes before cooking.
1) For the steak: Partially freeze steak by putting it in the freezer for 30 minutes. After that, thinly slice steak against the grain and on a bias and into 2-inch length strips.
For the chicken: Slice chicken into 2-inch length strips.
2) Put the meat in a bowl. Add the rest of the ingredients and massage the marinade into the meat. Let marinate for 30 minutes to 1 hour on the kitchen counter, or cover with plastic wrap and refrigerate to marinate longer. It's best to marinate for at least 4 hours.
◘ tip: If marinating in the fridge, remove the meat out of the fridge to bring to room temperature 15 minutes before cooking.
For the Noodle
ingredients:
• 1 bundle dangmyeon (sweet potato starch noodles)
• water
• 2 tbsp low sodium soy sauce
• 1 tsp sesame oil
• ¼ tsp ground black pepper
ingredients:
• 1 bundle dangmyeon (sweet potato starch noodles)
• water
• 2 tbsp low sodium soy sauce
• 1 tsp sesame oil
• ¼ tsp ground black pepper
instructions:
1) Bring a pot of water to a boil over medium-high heat. Add the noodles and cook for 4 minutes. Drain noodles and rinse under cold running water for 3 seconds.
2) Put noodles back in the pot, then season with soy sauce, sesame oil, and ground black pepper; toss to coat. Using kitchen shears, cut the noodles several times. Set aside until ready to use.
1) Bring a pot of water to a boil over medium-high heat. Add the noodles and cook for 4 minutes. Drain noodles and rinse under cold running water for 3 seconds.
2) Put noodles back in the pot, then season with soy sauce, sesame oil, and ground black pepper; toss to coat. Using kitchen shears, cut the noodles several times. Set aside until ready to use.
For the Omelette
ingredients:
• 2 eggs, beaten
• sea salt or kosher salt, to taste
• freshly ground black pepper, to taste
• Korean chili flakes (gochugaru/kochukaru), to taste
• non-stick spray
ingredients:
• 2 eggs, beaten
• sea salt or kosher salt, to taste
• freshly ground black pepper, to taste
• Korean chili flakes (gochugaru/kochukaru), to taste
• non-stick spray
instructions:
1) Spray a skillet with non-stick spray and place it over low heat. Pour in the eggs and swirl the pan to ensure eggs are laid evenly on the pan. Sprinkle the top with salt, ground black pepper, and gochugaru. Cook for 5 minutes or until eggs are set. Let cool in the pan until ready to use.
1) Spray a skillet with non-stick spray and place it over low heat. Pour in the eggs and swirl the pan to ensure eggs are laid evenly on the pan. Sprinkle the top with salt, ground black pepper, and gochugaru. Cook for 5 minutes or until eggs are set. Let cool in the pan until ready to use.
Japchae Vegetables
ingredients:
• 2 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• half of an onion, sliced
• 1 leek, chopped & rinsed (white & light green parts only)
• 1 carrot, julienned
• 4 garlic cloves, minced
• 5 oz sliced shiitake mushrooms
• 1 zucchini, cut to half moons
• 5 oz baby spinach
• 4 oz bean sprouts
• 2 tbsp low sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tsp kosher salt, divided use
• 1 tsp ground black pepper
• 3 scallions, cut to 1-inch length
ingredients:
• 2 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• half of an onion, sliced
• 1 leek, chopped & rinsed (white & light green parts only)
• 1 carrot, julienned
• 4 garlic cloves, minced
• 5 oz sliced shiitake mushrooms
• 1 zucchini, cut to half moons
• 5 oz baby spinach
• 4 oz bean sprouts
• 2 tbsp low sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tsp kosher salt, divided use
• 1 tsp ground black pepper
• 3 scallions, cut to 1-inch length
instructions:
1) Heat oil in a wok or a large pan over medium heat. Add onions, leek, carrot, shiitake, garlic, and ½ tsp salt; cook for 5 minutes.
2) Increase heat to medium-high and move all the veggies to the sides creating a hole in the middle for the meat. Add meat, including any marinade left in the bowl. Let the meat sit for 1 minute before tossing it around with the veggies; cook for 2 minutes.
3) Reduce heat back to medium and move everything to the sides again. Add zucchini, baby spinach, bean sprouts, soy sauce, sesame oil, brown sugar, ½ tsp salt, and ground black pepper. Cook for 3 minutes or just until spinach is wilted.
4) Add dangmyeon; cook for 1 minute to heat through. Add scallions and cook for 1 more minute.
1) Heat oil in a wok or a large pan over medium heat. Add onions, leek, carrot, shiitake, garlic, and ½ tsp salt; cook for 5 minutes.
2) Increase heat to medium-high and move all the veggies to the sides creating a hole in the middle for the meat. Add meat, including any marinade left in the bowl. Let the meat sit for 1 minute before tossing it around with the veggies; cook for 2 minutes.
3) Reduce heat back to medium and move everything to the sides again. Add zucchini, baby spinach, bean sprouts, soy sauce, sesame oil, brown sugar, ½ tsp salt, and ground black pepper. Cook for 3 minutes or just until spinach is wilted.
4) Add dangmyeon; cook for 1 minute to heat through. Add scallions and cook for 1 more minute.
To Assemble:
○ Slide the omelette onto a cutting board. Roll it up then slice.
○ To serve family-style, transfer Japchae to a serving platter and garnish with omelette rolls. For individual servings, add a serving of Japchae in a dish and garnish with a few omelette rolls.
○ Garnish with toasted sesame seeds and sliced scallions, if desired.
○ Serve with rice and slivers of chili, if desired.
○ Slide the omelette onto a cutting board. Roll it up then slice.
○ To serve family-style, transfer Japchae to a serving platter and garnish with omelette rolls. For individual servings, add a serving of Japchae in a dish and garnish with a few omelette rolls.
○ Garnish with toasted sesame seeds and sliced scallions, if desired.
○ Serve with rice and slivers of chili, if desired.
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