Japchae... My family's infinite love..Japchae made with less oil
You can make japchae without difficulty with the seasoning formula. We usually add a lot of oil to prevent the glass noodles from spreading...I make it with less oil. I'll upload the recipe for making japchae in detail like a kimchi-making episode. If you stir-fry vegetables at a time difference instead of frying them all at once, the texture of the vegetables is alive.
4 serving
Within 60 minutes
elliws재원맘
Ingredients
  • Cellophane noodles
    300g
  • onion
    1/2ea
  • Cucumber
    1/2ea
  • Carrot
    1/4ea
  • Paprika
    1ea
  • Paprika
    1ea
  • Spinach
    1cup
  • wood ear mushroom
    1/2cup
  • egg
    1ea
  • Garlic
    1T
  • leek
    2T
  • cooking wine
    1t
  • Seasoned soy sauce
    2T
  • thick soy sauce
    2T
  • Sugar
    2t
  • Beef rump
    200g
  • Sesame oil
    1t
  • crushed garlic
    1t
  • leek
    1T
  • Seasoned soy sauce
    1T
  • ginger liquor
    1t
  • Honey
    1/2t
  • ground pepper
    suitably
  • sesame salt
    1t
  • Sesame
    suitably
  • ground pepper
    suitably
  • Salt
    suitably
  • Sea tangle
    1/3cup
Cooking Steps
STEP 1/31
Soak the glass noodles in cold water for 30 minutes
STEP 2/31
Chop the onion and soak it in cold water for 15 minutes. (Removing Arin flavor)
Soak wood ear mushrooms in water, too.
STEP 3/31
Wash the soft wood ear mushrooms clean, cut the bottom (hard) and shred.
STEP 4/31
Blanch spinach with 1t of salt in boiling water. Put the roots up and stir 5 seconds later. Spinach should not boil for more than 20 seconds. Wash quickly in cold water.
STEP 5/31
Chop the carrots with the skin removed. Wash cucumbers with thick salt and remove bumps. Cut only the crunchy parts.
STEP 6/31
Wash paprika in flour and cut it in half. Remove the inner white wick and shred it. The length of vegetables is the prettiest about 5cm.
STEP 7/31
Place the trimmed vegetables in one place.
STEP 8/31
Beat in 1 egg, salt (0.1t) and remove the muscle. Grease the pan and wipe it off with a kitchen towel. Add egg water and cook over low heat. When the top is cooked, put in the chopsticks and turn it upside down. Turn off the heat and cook the back. Let's cool it down and cut it.
STEP 9/31
Cut it into 5cm pieces.
STEP 10/31
The taste of japchae depends on the taste of soy sauce. Use fresh garlic and green onions. Cut out the garlic protrusion and chop it. I only use the white part of green onion and soft tofu. Make a long cut in a cross shape and cut it.
STEP 11/31
Stir-fry vegetables > In a heated royal pan, put 1T of grape seed oil (olive oil) and stir-fry onions first.
STEP 12/31
After 20 seconds, add carrots and stir-fry them.
STEP 13/31
After 10 seconds, add paprika and stir-fry it. Add cucumbers at the end.
STEP 14/31
Add a pinch of salt (0.2t) and stir-fry it. You have to stir-fry it quickly over high heat to remove moisture from the vegetables and to make the color fine.
Do not stir-fry vegetables for more than a minute. Spread out the stir-fried vegetables
Put it in a tray bowl.
STEP 15/31
Stir-fry spinach over low heat
Wipe the royal pan slightly and add 0.5t of sesame oil and a pinch of salt.
STEP 16/31
Stir-fry 1 cup of blanched spinach quickly by releasing it with chopsticks and sprinkle 1t of sesame salt. Place spinach in vegetables, too.
STEP 17/31
Stir-fry meat > Wipe the pan and heat it (low heat) and sprinkle 1t of sesame oil. Add 1T of minced white green onion and 1t of minced garlic to make the scent first.
STEP 18/31
Replace with high heat) Stir-fry the beef for japchae. (Remove the color with a kitchen towel and add the beef.)
STEP 19/31
It's frozen beef, so there's a lot of water coming out. When half-cooked, add 0.5t of honey, 1t of seasoned soy sauce, and 1t of ginger liquor and stir-fry quickly.
STEP 20/31
When finished, sprinkle pepper and place on a vegetable tray.
STEP 21/31
Stir-fry the wood ear mushrooms with the remaining meat seasoning. (It tastes good if you shred flat fish cake and stir-fry it together.)
STEP 22/31
The ingredients for the glass noodles are complete. Please put them separately.
STEP 23/31
Boil glass noodles > Boil water and add 0.5t of salt and soaked noodles.
Close the lid and open the lid when the temperature boils again. Stir it with chopsticks and boil the soaked noodles for 3 minutes. Put it in a strainer.
STEP 24/31
Sprinkle the boiled glass noodles with water and lower the temperature (because it's hot) and rinse it twice by rubbing your hands. (Remove starch)
STEP 25/31
Soy sauce > Put 2T of chopped white green onion, 1T of minced garlic, 2T of seasoned soy sauce, 2T of dark soy sauce, and 2t of sugar in a royal pan over low heat and stir well with a silicone spatula so that the sugar melts completely. (Adjust the amount of sugar)
STEP 26/31
When the sugar is completely melted, add the boiled noodles and mix the seasoning first. If the seasoning is well seasoned, add 1T of grape seed oil (olive oil) and coat it to prevent the glass noodles from getting soggy.
STEP 27/31
Sprinkle pepper and mix it
STEP 28/31
Cut the long noodles into a cross shape with scissors.
STEP 29/31
Add the slightly cooled meat and mushrooms first, mix them while warming them up, and then turn off the heat...If the glass noodles are dry, don't add oil and add 1/3 cups of water to make them moist.)
STEP 30/31
Mix the vegetables evenly and put them in.
STEP 31/31
Put the japchae on the plate, put the egg garnish on the top, and sprinkle a little by little.
If the japchae is dry and not moist...If you add a little bit of water, the japchae is less greasy and has a light taste, and becomes moist. If there is a lot of japchae, separate fried noodles and stir-fried ingredients and store them in the refrigerator. When you heat it up and eat it, stir-fry the glass noodles in a heated pan without oil, pour a little (1/3 cup) of kelp and water to close the lid.When the glass noodles are warm enough (replace medium heat), mix the ingredients and stir-fry quickly. It tastes almost the same as when I first made it.
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