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  3. Korean Japchae
  1. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine

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.

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Korean Japchae – - Recipe

Ingredients

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Beef:

  • Lean beef (sirloin or rib eye cut into thin 5cm long strips) 550.0 g
  • Soy sauce 550.0 ml
  • Sugar 425.0 g
  • Sesame oil 375.0 ml
  • Heads Garlic, Finely Diced 3.0 g
  • Roasted Sesame Seeds 125.0 g
  • Dried shitake mushrooms (rehydrated in warm water) 80.0 g

Noodles:

  • Starch Noodles (cooked according to package instructions, drain and refresh) 850.0 g
  • Corn oil 200.0 ml
  • Onion, thinly sliced 850.0 g
  • Spring onions sliced 100.0 g
  • Carrot, julienne 850.0 g
  • Oil 200.0 ml

Assembly:

  • Spinach (Blanched and Refreshed) 850.0 g
  • Salt to taste
  • Eggs

Preparation

  1. 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.

  2. 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.

  3. 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.
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