Best Japchae

What is Japchae
Japchae or chapchae (잡채) is a very popular Korean dish. It is the number one sought after dish particularly during the Korean festive holidays (e.g. New Year’s day and Harvest festival) but it is also enjoyed on any other common day as well.
Japchae translates as mixed vegetables. When it was first invented in the 17th century, japchae was a noodle-less dish.

But nowadays, the main highlight of the dish is glass noodles, which is made from sweet potatoes, along with colorful vegetables and well seasoned meat.

Japchae is typically served as a side dish but it can also be served on a bed of rice (i.e. Japchae-bap, 잡채밥) as a main dish. In this case, I normally serve it with Korean black bean sauce, just like a Korean-Chinese restaurant in Korea. – I will cover that variation at some other time.

Preparing for Japchae is a lot like making Bibimbap. It typically requires meat and vegetables (unless you make a vegetarian version) and they are individually prepared and cooked.

Some might argue that this separate cooking process is unnecessary (I hear you! It’s cumbersome!) but by cooking them separately you can enhance their individual flavor, texture and color better. (This is really true. I had many mediocre/failed Japchae meals by stir frying it all in one skillet before). After all, they all have a different cooking point.

Best Japchae
This dish is utterly delicious !!! I’ve never had Korean dish before but this dish is really amazing

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients

•     6 ounces 170 grams Korean potato starch noodles (dangmyeon, 당면)
•     1 small sweet onion
•     1 small carrot
•     6 ounces 170 grams fresh spinach
•     4 ounces 110 grams lean beef (sirloin or rib eye)
•     vegetable oil for stir frying
•     2 scallions
•     4 - 5 dried shiitake mushrooms soaked until plump - see note
•     salt and pepper

Sauce

•     3 tablespoons soy sauce
•     2 teaspoons minced garlic
•     2 tablespoons sesame oil
•     2 1/2 tablespoons sugar
•     Egg garnish jidan - optional
•     2 teaspoons roasted sesame seeds

Instructions

1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.Japchae sauce
2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.Japchae
3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.Japchae
4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper. Japchae
5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.Japchae
6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.Japchae noodles
7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.Japchae
8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.Japchae
9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Japchae
10. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
11. Mixing japchae noodles with beef and vegetables

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