Korean Japchae with Glass Noodle and Shiitake
You can cook Korean Japchae easily by using Doubanjiang and Japanese Sukiyaki sauce.
If you use Potato noodles instead of green bean noodles, it is just the same as Korean Japchae texture.
Also, when you cook at home, you can use Japanese Shiitake that makes it more delicious than eating in Korea.
Dried Jew's ear ( thinly sliced )
Dried shiitake mushrooms( thinly sliced )
1/3 bunch ( 100g )
1/2 ( 70g )
Carrot Medium size
Ground beef( or mixed ground meat )
A dash of
Salt and pepper
Toasted sesame seeds( white )
Soy sauce -A
Grated garlic -A
A dash of
Sukiyaki sauce -B
Chicken soup cube -B
Boil and wash the glass noodles. Squeeze out the water and cut into bite-size pieces.
Reconstitute the Jew's ear and shiitake with water and slice them thinly.
Cut the spinach in 4cm lengths. Cut the carrot in thin 4cm pieces.
Add Seasoning-A to the ground beef and mix.
Heat the sesame oil on the frying pan, add Step 4 ingredients, then stir-fry on medium heat.
When the glass noodles are cooked and flavored, add the shiitake mushrooms and Jew's ear and stir-fry.
Add the carrot and spinach and stir-fry.
Add Seasoning-B and fry. Lastly, mix in salt, pepper, and toasted sesame seeds.