Korean Japchae

Designed for professional chefs, check out this Korean Japchae recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.

Starch Noodles (cooked according to package instructions, drain and refresh) 850 g
Knorr Corn Oil (4x5L) 200 ml
Onion, thinly sliced 850 g
Spring onions sliced 100 g
Carrot, julienne 850 g
Oil 200 ml

Beef:
- Cut the beef into thin 5 cm long strips.
- Combine all sauce ingredients in a small bowl and mix well until sugar is dissolved.
- Mix the beef with 180 ml of the sauce. Cut the stems off the mushrooms, and slice into 0.5 cm thin strips. Combine with the beef.
- Stir fry the beef and mushrooms together until the meat is cooked through, 2-3 minutes. Transfer to a bowl and keep warm.
Noodles:
- Cut the noodles into 15 cm lengths. Mix in 160 ml of the prepared sauce in a large bowl.
- In a non-stick sauté pan with 45 ml of oil stir fry batches of noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer into a separate large bowl.
- Add 60 ml of oil to the pan, and stir fry the onion until translucent over medium-high heat, lightly season with salt and pepper. When the onion is almost done, stir in the spring onions and cook briefly. Transfer to the bowl with the noodles.
- Stir fry the carrot for 1 to 2 minutes until softened (don’t overcook the vegetables, they should be blanched). Transfer to the noodle bowl.
Assembly:
- Take the spinach and squeeze out excess water, cut into about 5 cm lengths, and lightly season with salt and pepper.
- Add the spinach and the remaining sauce to the bowl with all the other prepared ingredients except the beef and mushrooms.
- Toss well by hand, adjust the seasoning to taste by adding a little more (start with ½ teaspoon) soy sauce and/or sugar.
- Top with the beef mushroom mix.