Sunday, December 21, 2014


Fun fact: our family used to eat japchae cold because it was in the refrigerated section of the Korean market and we didn't know any better.  Now I know that it's a lot more delicious as a hot dish.  What were we thinking?

The recipe I've been using comes straight from the bag of japchae noodles.   I probably modify the technique/ingredients a little bit to make it faster but otherwise everything else is the same.

Thanks to ASSI for printing the recipe.

1.1 lbs of ASSI Dangmyeon
7 oz of beef
5 pieces of shitake mushroom
5 pieces of black mushroom
1 carrot
1 bunch of spinach
1 onion
1 egg

For sauce
6 Tbsp of soy sauce
1 Tbsp of sugar
2 tbsp chopped green onion
1 tbsp of minced garlic
1 tbsp of sesame oil
Roasted sesame seeds

1. Slice the beef, shiitake mushrooms, black mushrooms, carrot and onion and fry them until fully cooked.
2. Parboil the spinach and after cooking rinse it under cold water.  After draining the water, mix the spinach with salt, sesame oil and minced garlic.
3. Separate the egg whites from the yolk and cook them separately using a fry pan.  After cooking, slice them into strips.
4. Mix all the ingredients for the sauce.  Cook the ASSI Dangmyeon noodles in boiling water for 4-5 minutes.  Afterwards drain the noodles and rinse thoroughly under cold water.  Mix all the ingredients with the sauce and noodles and cook everything under medium heat in a fry pan.

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