Korean Japchae

I first had Japchae at a local Japanese Korean
The yam noodles were one of the choices
for creating your own Bento box.
I order them every time we eat at this restaurant.
I finally found a store in Victoria
that carries a wide variety of Korean products
including Yam noodles. 
This is a basic recipe recreated from a number of
recipes .  Like most stir fries, I don’t measure.
All done to personal taste.
Some recipes called for stir frying all the vegetables together
and some called for cooking each vegetable separately.
I tried both methods and decided that for this dish I did
prefer them cooked separately. 
This is my favourite noodle dish.
Korean Japchae
1 package of Korean Yam Noodles
Cook according to directions on package.
Run under cold water, drain and set aside
Cut into smaller lengths. (6″ to 8″ works for me)
1 to 2 chicken breasts thinly sliced
Onion, sliced
2 cloves minced garlic
Red bell pepper julienned
Mushrooms sliced
Bag of baby Spinach
2 to 3 eggs separated
Peanut oil
Soy sauce
Chicken broth
Sesame oil
Green onion – chopped green part only
Toasted sesame seeds
Heat oil in wok and saute chicken in batches.
Remove from wok.
Add more oil as needed and saute onions for a few minutes.
Remove from wok.
Add julienned red peppers and cook for a couple of minutes.
Remove from wok.
Saute sliced mushrooms.
Remove from wok.
Saute baby spinach
Remove from wok. 
Add minced garlic. Cook for a minute. 
Add soy, a little chicken broth
And sesame oil.
(Note: some recipes call for a little sugar,
which I omit)
Add chicken and vegetable back into wok and stir to combine.
Separate eggs. Beat yolks and fry small thin omelettes.
Do the same with whites. Cut up and add to wok.
Add cooked yam noodles.
Toss well. When hot, add green onions.
Plate and garnish with toasted sesame seeds.

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