Its a family recipe of love.
It is a family recipe of love.
Despite their main ingredient, these noodles are not orange and they are not heavy.
Simply Recipes / Cynthia Christensen
They are easily found in most Asian markets andonline.
Vegetables:After the dangmyeon, a rainbow of vegetables is the most essential ingredient.
If she had them, she would add bright bell peppers and even broccoli.
Simply Recipes / Cynthia Christensen
We do this so that each vegetable retains its original color, texture, and flavor.
I also include fried egg white and egg yolk strips, called jidan in Korean, to my japchae.
The most common protein, and my personal favorite, is beef.
Simply Recipes / Cynthia Christensen
There are as many ways to prepare japchae as there are Korean cooks.
take a stab at cook them in this order, finishing with the meat.
My Mom was pretty much always right about this stuff.
Simply Recipes / Cynthia Christensen
Set it aside to marinate while you prepare the noodles.
Set a large pot of water to a boil.
Cook the noodles according to the package instructions.
Simply Recipes / Cynthia Christensen
Drain and rinse under cool running water for a few seconds to make them just cool enough to handle.
Do not cool them down all the way.
If you have long noodles, use kitchen shears to cut them into 8 to 10-inch lengths.
Simply Recipes / Cynthia Christensen
Place your cooked noodles into the japchae sauce and use tongs or salad tossers to mix.
Taste and adjust for salt and pepper.
Set the bowl aside.
Simply Recipes / Cynthia Christensen
Separate the egg whites and yolks into two small separate bowls, and whisk each.
Heat a medium nonstick pan over medium heat and add 2 teaspoons vegetable oil.
Cook until the top is just set, but the bottom is not browned.
Simply Recipes / Cynthia Christensen
Flip and cook about 10 seconds more.
Remove from heat and let cool.
Cook and slice the egg whites the same way, and place them on the noodles.
Simply Recipes / Cynthia Christensen
Heat a large heavy-bottomed skillet or wok over high heat.
Transfer them to the noodles.
Transfer them to the noodles.
Give the skillet or wok a couple of minutes to fully heat again over high heat.
Add 1 teaspoon oil and the marinated meat, leaving behind the marinade in the bowl.
Cook for 2 to 3 minutes, stirring constantly to allow excess moisture to evaporate.
Add the cooked meat to the noodles.
Toss the noodles with the vegetables, eggs, and beef to combine well.
Garnish with sesame seeds and serve.
Refrigerate leftover japchae, tightly covered, for 2 to 3 days.
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