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As one of the Korean dishes traditionally well received by foreigners, japchae has long been served here on festive days or celebrations.
Cho says this particular item, by offering variations made with different ingredients such as seafood and meat, can be shared by people across the world.
“Noodles are enjoyed all around the world, by young and old, and regardless of walks of life,” Cho said. “And as a special kind of noodle, it could be easily accessed by citizens around the world.”
Ingredients
50 grams of beef (top round), 10 grams (2 sheets) of brown oak mushrooms, 3 grams of Jew’s ear mushrooms, 70 grams of cucumber, 30 grams of carrot, 30 grams of skinned bellflower roots, 150 grams (1 head) of onion, 30 grams of mung bean sprouts, 400 grams (2 cups) of water, 60 grams of egg, 60 grams of glass noodle (made of potato starch), 26 grams (2 tablespoons) of oil * Seasoning sauce (1): 9 grams (1/2 tablespoon) of soy sauce, 2 grams (1/2 teaspoon) of sugar, 2.3 grams of minced green onion, 1.4 grams of minced garlic, 1 gram of sesame salt, 2 grams of sesame oil, 0.1 gram of ground black pepper * Seasoning sauce (2): 18 grams (1 tablespoon) of soy sauce, 12 grams (1 tablespoon) of sugar, 6.5 grams of sesame oil, 3.5 grams of sesame seeds, 1 gram of salt
Preparation
1. Rinse beef and shred into 6-centimeter long, 0.3-centimeter wide and thick strips, then season them with half of the seasoning sauce (1).
2. Soak the mushrooms in water for about 1 hour, remove stems of brown oak mushrooms and shred it at intervals of 0.3-centimeter wide and thick. Separate Jew’s ear mushrooms by sheet, then season them with remaining half of seasoning sauce (1).
3. Wash the cucumber by rubbing, cut into 5 to 6 centimeters long and 0.3-centimeter thick roundly (23 grams), shred them into 0.3- centimeter wide. Wash the carrot and peel.
Cut and slice them into 5 to 6 centimeters long and 0.3-centimeter thick strips, marinate them with salt for 5 minutes, and dry.
4. Cut the bellflower roots into same size as the cucumber, wash with salt by tumbling for 1 minute to draw out the bitter taste. Skin and wash the onion, and shred it into the same size as the cucumber. Remove the heads and tails of mung bean sprouts.
5. Pan-fry egg as yellow and white garnishes, cut them into 4-centimeter long and 0.3- centimeter wide strips.
Recipe
1. Preheat the frying pan and oil. Stir-fry the beef and mushrooms for about 2 minutes on medium heat.
2. Preheat the frying pan and oil. Stir-fry the cucumber and carrot for 30 seconds on high heat. Stir-fry the bellflower roots and onion for 2 minutes on medium heat.
3. Pour water into pot and heat for 2 minutes on high heat. When it boils, scald mung bean sprouts with salt for 2 minutes. Drain water through a strainer (24 grams) and mix it with 0.5 gram of salt and 2 grams of sesame oil.
4. Pour water in the pot and heat it up for 2 minutes on high heat. When it boils, add glass noodle and boil for 8 minutes. Take the noodles out and drain water, cut it into 20-centimeter long and mix with seasoning sauce (2).
5. Preheat the frying pan and oil. Stir-fry the noodles for 2 minutes on medium heat.
6. Mix the noodles and other prepared ingredients together and top with egg white and yolk garnishes.
* All images of the recipe are courtesy of “The Beauty of Korean Food: With 300 Best-Loved Recipes,” published by the Institute of Traditional Korean Food.
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