Traditional Korean Noodles with Vegetables (Japchae)

Ingredients
- 200 grams of dry potato starch noodles (Korean cellophane noodles) cut in 10cm length
- 200 grams of Korean Bulgogi instruction for Korean Bulgogi with Beef
- 1 large carrot, julienned
- 1 large onion thinly sliced
- 100 grams of fresh spinach
- 100 grams of sliced mushrooms
- 4 teaspoons of vegetable oil
- 3 tbsp of sesame oil
- 1 tbsp of spring onion
- 5 tbsp of Halmoni’s Divine Marinade Korean BBQ and Bulgogi
- 2 teaspoons of toasted sesame seeds
Instructions
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Sauté separately the onion, carrot, mushrooms in the vegetable oil, seasoning with salt/pepper and set aside.
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Cook the spinach in boiling water for about 5 seconds.
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Drain, and dress with chopped scallion while hot so the steam lightly cooks the scallion.
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Squeeze water from the spinach thoroughly before seasoning with salt/pepper and1 tbsp of sesame oil. Set aside.
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Cook meat by sautéeing in a frying pan and set aside. Adding meat to this noodle dish is optional.
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Boil the noodles until soft as per direction on the package. Drain and rub with 1T sesame oil.
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Put noodles in sautee pan and lightly sautee with 1 teaspoon of vegetable oil.
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Combine all the above in a large bowl.
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Season with 4-6 tablespoons of Halmoni’s Divine Marinade Korean BBQ and Bulgogi.
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Then add 2 teaspoons of toasted sesame seeds (if your seeds are white, lightly toast on frying pan (no oil!) to create a nice roasted color. Keep a close eye because it burns quickly.
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Check seasoning and add more salt & pepper to taste
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Vegetarian option can be made with no meat. Any other vegetables can be added for taste and/or colour.Garnish with more sprinkled sesame seeds, scallions when serving.
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*Optional-Thinly sliced red capsicums can be added for colour, sautéed or raw.
Recipe Notes
Cook’s Note: IMPORTANT STORAGE. Once the noodles have been cooked, allow to cool uncovered. If covered, it will spoil in its own steam.