Korean Japchae with Glass Noodle and Shiitake

Japanese glass noodles make it delicious with a jiggly texture.

Korean Japchae with Glass Noodle and Shiitake

Japanese glass noodles make it delicious with a jiggly texture.

You can cook Korean Japchae by using Doubanjiang and 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.

( 4 servings )

Glass Noodles
50g
Dried Jew's ear ( thinly sliced )
5g
Dried shiitake mushrooms
5
( thinly sliced )
Spinach
1/3 bunch ( 100g )
Carrot Medium size
1/2 ( 70g )
Ground beef
100g
( or mixed ground meat )
Sesame oil
1 tbsp
Salt and pepper
A dash of
Toasted sesame seeds
1 tbsp
( white )
Seasoning A
Soy sauce -
1 tsp
Grated garlic -
1/2 tsp
Pepper -
A dash of
Seasoning B
Sake -
1 tbsp
Doubanjiang -
1.5 tsp
Sukiyaki sauce -
2 tbsp
Chicken soup cube -
1/2 tsp

1

Boil and wash the glass noodles. Squeeze out the water and cut into bite-size pieces.

2

Reconstitute the Jew's ear and shiitake with water and slice them thinly.

3

Cut the spinach in 4cm lengths. Cut the carrot in thin 4cm pieces.

4

Add Seasoning A to the ground beef and mix.

5

Heat the sesame oil on the frying pan, add Step 4 ingredients, then stir-fry on medium heat.

6

When the glass noodles are cooked and flavored, add the shiitake mushrooms and Jew's ear and stir-fry.

7

Add the carrot and spinach and stir-fry.

8

Add Seasoning B and fry. Lastly, mix in salt, pepper, and toasted sesame seeds.