31
Dec
2020
Korean Japche (Stir-fried Glass Noodles)
In honor of the western New Year celebration and the Korean New Year coming up on February 12, we are pleased to share a recipe for Korean Yapchae or Stir-fried Glass Noodles, made in the lovely Signature Stir Fry Pan. This tasty and healthful dish will add a burst of color and flavor to any spread—and pairs beautifully with a bottle of bubbly.
Korean Japche (Stir-fried Glass Noodles)
6 to 8 servings
INGREDIENTS
8oz flank steak, sliced into ¼ inch strips
5 cloves garlic, minced
5 tsp sugar
¾ teaspoon black pepper
4 tbsp soy sauce
3 tbsp sesame oil
1 small to medium onion, cut into half inch slices
2 carrots, julienned
6 fresh shiitake mushrooms, sliced thin
1 red bell pepper, sliced thin
⅔ cup cooked spinach
4 scallions, green + white parts
8oz dried dangmyeon noodles (sweet potato glass noodles), cooked and cut into thirds
3 tbsp neutral oil for frying
1 ½ tbsp sesame seeds, toasted
INSTRUCTIONS
1. Mix beef with 1 clove minced garlic, 1 tbsp soy sauce, 1 tsp sugar, ½ tsp black pepper, and 2 tsp sesame oil, cover and place in refrigerator to marinate during preparation process
2. Cook noodles as specified on package, strain and cool
3. Cut noodles into shorter lengths, about 3x across
4. Put noodles into large mixing bowl
5. Add to noodles 1 tbsp sesame oil, 1 tsp soy sauce, and 1 tsp sugar - mix well, set aside
6. Heat 1 tbsp neutral cooking oil on medium high heat
7. Stir fry onion and carrot until slightly tender, and add to noodles
8. Add 1 tsp oil to pan and cook mushrooms until caramelized - stirring constantly so they don't stick, and add to noodles
9. Add 1 tsp oil to pan and fry red bell pepper until slightly tender
10. Add spinach, scallions, and 1 clove minced garlic to the wok
11. Cook until garlic is fragrant, 1 to 2 minutes
12. Add to noodle mixture
13. Bring wok to high heat
14. Fry beef in neutral oil until browned
15. Turn heat to low
16. Add vegetable and noodle mix
17. Add 3 cloves minced garlic, 4 tsp sugar, 3 tbsp soy sauce, 2 tsp sesame oil, ¼ tsp black pepper, and the toasted sesame seeds, stir to combine and warm through
18. Serve from pan, can be eaten hot or cold
INGREDIENTS
8oz flank steak, sliced into ¼ inch strips
5 cloves garlic, minced
5 tsp sugar
¾ teaspoon black pepper
4 tbsp soy sauce
3 tbsp sesame oil
1 small to medium onion, cut into half inch slices
2 carrots, julienned
6 fresh shiitake mushrooms, sliced thin
1 red bell pepper, sliced thin
⅔ cup cooked spinach
4 scallions, green + white parts
8oz dried dangmyeon noodles (sweet potato glass noodles), cooked and cut into thirds
3 tbsp neutral oil for frying
1 ½ tbsp sesame seeds, toasted
INSTRUCTIONS
1. Mix beef with 1 clove minced garlic, 1 tbsp soy sauce, 1 tsp sugar, ½ tsp black pepper, and 2 tsp sesame oil, cover and place in refrigerator to marinate during preparation process
2. Cook noodles as specified on package, strain and cool
3. Cut noodles into shorter lengths, about 3x across
4. Put noodles into large mixing bowl
5. Add to noodles 1 tbsp sesame oil, 1 tsp soy sauce, and 1 tsp sugar - mix well, set aside
6. Heat 1 tbsp neutral cooking oil on medium high heat
7. Stir fry onion and carrot until slightly tender, and add to noodles
8. Add 1 tsp oil to pan and cook mushrooms until caramelized - stirring constantly so they don't stick, and add to noodles
9. Add 1 tsp oil to pan and fry red bell pepper until slightly tender
10. Add spinach, scallions, and 1 clove minced garlic to the wok
11. Cook until garlic is fragrant, 1 to 2 minutes
12. Add to noodle mixture
13. Bring wok to high heat
14. Fry beef in neutral oil until browned
15. Turn heat to low
16. Add vegetable and noodle mix
17. Add 3 cloves minced garlic, 4 tsp sugar, 3 tbsp soy sauce, 2 tsp sesame oil, ¼ tsp black pepper, and the toasted sesame seeds, stir to combine and warm through
18. Serve from pan, can be eaten hot or cold
