BEEF JAPCHAE

I Love Noodle! Who doesn't? 

Noodle is next to our staple food rice. Previously, excess carbo is a non-issue nutritional value, in fact noodle is paired with rice! But this team was broken up recently when people become not just sugar conscious but carbo panic too. This led to a choice of either, or... you take rice or noodle but not both of them. Oh well, sometimes  i tend to live in that past where i still love the good old "pancit canton" with a bowl of rice. 😉

Various culture have different variations of the same dish we used to cook in our very own kitchens and "stir-fry noodle" is one of these dishes. Recently  my niece sent me a photo of a stir-fry noodle, and i drooled😆. It turned out, this was made of sweet potato. A kind of noodle that raised my eyebrows. It's unusual ingredient for a noodle until i saw cassava noodle and how it was made. Shocking it may seem, but i just found out that the "usual" glass noodle which i always buy is made from peas or mung bean. Interesting!

Inspired by my niece photo, I decided to try Japchae, a popular Korean sweet and savoury stir fried noodle with meat and vegetables. Not just any other noodle but sweet potato glass noodle. Here it is, sharing my piece.

BEEF JAPCHAE

Ingredients: 

250 g sweet potato noodle, soaked in water to soften
(or soften in boiling water for 5 mins)

Taiwanese Cabbage or spinach

Poivron (Bellpepper)

Carrots

Chicharo (Snow peas)

Mushroom (Shitake or Swiss Brown)

1 head garlic

1 medium onion

EVOO

2 c Water

2 tbsp Oyster Sauce

2 tbsp LKK Soya Sauce

¼ c Bulgogi marinade

Black bell pepper.

Add oyster and soya sauces according to preference. 

Garnishing:

Egg Omelette, julliene

Sesame seeds

Spring onion

Marinade:

About 400 g tender chuck

3 tbsp Bulgogi Barbecue marinate

>>> mix to marinate about 30 minutes. When ready, dust beef with cornstarch and pan fry in batches, then set aside.

Method:

Sauté garlic and onion.

Add pan fried beef then pour water, oyster sauce, bulgogi and soya sauce and bring to a boil.

Add noodles and simmer until noodle is soft. (You can add water if needed)

When noodle is soft, adjust taste to preference.

Then add peas, mushroom, carrots and bell pepper.

Add cabbage. When vegetables are cooked , remove from heat and transfer japchae to a serving plate.

Garnish with spring onion, egg and sesame seeds.

Serve and enjoy!