Korean Japchae
Cuisine: Korean
Serves: 3
Chicken & Mushroom Marinade
  • 1 pc chicken breast cut to 2 inch long strips, or pork shoulder (or beef if you want)
  • 4 dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
  • 1 garlic clove, minced
  • 1 tsp sugar
  • ¼ tsp black pepper
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 large egg
  • 1 tsp oil
  • 1 bunch long leaf spinach, washed and drained
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 60g sweet potato noodles
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp sugar
Other Vegetables
  • 2 spring onions, cut crosswise into 2 inch long pieces
  • ½ yellow onion, sliced thinly
  • ½ carrot, cut into matchsticks
  • ½ red capsicum, cut into thin strips
  • vegetable oil
  • 1 minced garlic clove
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • ground black pepper
  • salt
Make the Eggg
  1. Crack egg in a bowl and season with a pinch of salt. Whisk the egg with a fork lightly. On a heated pan, add in 1 tsp oil. Pour eggs on top and let it cook for 1 minute. Flip over the other side and cook for another minute or until cooked through. Remove from pan, set aside. Once it is cooled, cut into strips.
Prepare the Chicken & Mushroom
  1. Marinade chicken and mushroom with the stated ingredients while you cut the other vegetables. Cover and set in the fridge
Cook the noodles and vegetable.
  1. Bring a pot of water to boil.
  2. Add in spinach and blanch for 30 seconds to 1 minute. Use a strainer to remove the spinach and rinse thru cold water. Squeeze dry, add into a big mixing bowl (it should be big enough to fit in all the ingredients) Cut the spinach with a scissors 2-3 times. Mix in 1 tsp soy sauce and 1tsp sesame oil.
  3. With the same pot of water, add in the sweet potato noodles. Stir with a wooden spoon so it doesn't stick together. Boil for 7 minutes.
  4. While the noodles are boiling, cook the vegetable.
  5. Heat a pan and add in 1 tbsp vegetable oil.
  6. Add in chicken and mushroom (from Step 1) and onion and cook for 2 minutes.
  7. Add in carrots, capsicum and spring onion and cook for another 2 minutes.
  8. Season with some salt and pepper. Turn off heat and leave it on the pan.
Back to the noodles.
  1. Once the noodles are cooked, remove from stove, drain the noodles in a colander and add into the mixing bowl with spinach. Optional to cut the noodles to shorter strands. Add in 1 tsp sesame oil, 1 tsp soy sauce and 1 tsp sugar to the noodles. Stir with a chopstick or wooden spoon.
Final Step!
  1. Add in the cooked vegetable and chicken into the same mixing bowl. Add in the egg strips (cooked earlier). Add in the dressing and toss everything. Using a chopstick and a wooden spoon makes the job easier. Or, with your fingers.
  2. Serve with a sprinkle of sesame seeds on top.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/korean-japchae/

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