Japchae (Stir-Fried Cellophane Noodles and Beef) Recipe

An easy recipe for this standard Korean dish

Cooking time

20 minutes

Calories

273kcal

Sodium

1.0g

Nutrition facts are for one serving.

Directions

Cut the beef into thin strips, then combine (A) and mix together with the beef.
Julienne the shiitake mushrooms, bamboo shoots and carrot, and thinly slice the onion. Remove the threads from the podded peas, then quickly boil and julienne diagonally.
Reconstitute the cellophane noodles and roughly chop.
Julienne the thin Japanese omelette.
Heat sesame oil in a pot, then saute (2) and remove after lighly seasoning with salt.
Heat some sesame oil and saute the beef (1). When the color of the beef changes, add the cellophane noodles (3).
Mix together (5) and (6) and serve with the eggs (4) placed on top.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.

Eggs - how to make usuyaki tamago or thin Japanese-style omelet

Ingredients

eggs: 3

salt: 1/4 tsp

sake (cooking sake): 2 Tbsp

potato starch (or corn starch): 2 tsp

vegetable oil: as needed

Directions

1.

Crack open and beat the eggs together, add in the salt, sake and potato starch and mix in well.

2.

Strain through an all-purpose strainer. This step helps to achieve a smoother, thinner omelet.

3.

Use a paper towel lightly dipped in vegetable oil to lighly coat a heated square-shaped fry pan.

4.

Pour a ladle of the egg mixture into the pan.

5.

Swirl the pan to evenly distribute the egg mixture over the entire pan.

6.

Once the egg becomes cooked on the surface, use one cooking chopstick to pick up and flip over the usuyaki tamago. Allow to cook on the opposite side for one moment, then remove onto a cutting board. Repeat this process with the remaining egg mixture.