Japchae (Korean Sweet Potato Noodle Stir-fry)
Serves: people
Ingredients
For the Stir-fry
- 200 g Beef rump thinly sliced, OR 2 King oyster mushroom, cut lengthways
- 1 tbsp Cornflour
- 2 clove Garlic minced or grated
- ½ White onion diced, OR 1 Banana shallot, sliced
- 4 Dried shiitake mushrooms soaked and sliced
- ½ Carrot cut into matchsticks
- ½ Red pepper cut into matchsticks
- 2 Spring onion sliced
- 100 g Sweet potato starch noodles
- 1 Medium Egg
- 1 tbsp Sesame seeds
- 1 tbsp Vegetable oil
- Sea salt to taste
- Cracked black pepper to taste
For the Sauce
- 1 tbsp Ssamjang paste
- 10 ml Water Hot
- 1 tsp Sesame oil
Method
Method
For the Sauce
- Mix the Ssamjang paste, Hot water and Toasted sesame oil in a small bowl until smooth. Set aside.
For the Stir-fry
- Soak the Dried shiitake mushroom in hot water until softened, then drain and slice.
- Cook the Sweet potato starch noodles according to the packet instructions. Drain well and set aside.
- Cut the Beef into thin strips.
- Cut the Carrot and Red pepper into matchsticks and prepare the White onion, Garlic and Spring onion.
- Beat the Egg in a small bowl.
- Heat a non-stick pan over medium heat and cook the Egg into a thin omelette. Allow to cool, roll tightly and slice into thin strips.
- Heat the Vegetable oil in a wok or large pan over high heat.
- Add the Beef and cook for 1 minute.
- Add the Garlic, White onion, Carrot, Red pepper and Dried shiitake mushroom. Stir-fry for 2–3 minutes until just tender.
- Add the Sweet potato starch noodles and the Sauce. Toss well until evenly coated.
- Fold through the Egg strips.
To Serve
- Divide between serving bowls.
- Garnish with the Spring onion and Toasted sesame seeds.