Japchae (Stir-fried Glass Noodles)

Name: Japchae (Stir-fried Glass Noodles)
Cuisine: Korean
Ingredients: Beef Appropriate amount; Onion Appropriate amount; Cucumber Appropriate amount; Carrot Appropriate amount; Bellflower root Appropriate amount; Shiitake mushroom Appropriate amount; Bean sprouts Appropriate amount; Wood ear mushroom Appropriate amount; Glass noodles Appropriate amount; Egg Appropriate amount; Salt Appropriate amount; Sesame oil Appropriate amount; Green onion Appropriate amount; Garlic Appropriate amount; Soy sauce 1 tbsp; Sugar A little

How to make Japchae, a practical exam item for the Korean Cuisine Technician certification.

KoreanOther

📝 19 steps

🍳 Start Cooking

What You'll Need

BeefAppropriate amount

OnionAppropriate amount

CucumberAppropriate amount

CarrotAppropriate amount

Bellflower rootAppropriate amount

Shiitake mushroomAppropriate amount

Bean sproutsAppropriate amount

Wood ear mushroomAppropriate amount

Glass noodlesAppropriate amount

EggAppropriate amount

SaltAppropriate amount

Sesame oilAppropriate amount

Green onionAppropriate amount

GarlicAppropriate amount

Soy sauce1 tbsp

SugarA little

Instructions

Boil water in a pot, blanch the bean sprouts, rinse in cold water, drain, and place on a plate.

Soak the wood ear mushrooms in cold water, drain, tear into bite-sized pieces, and place on a plate.

Cut the bellflower root into 0.3cm x 0.3cm x 6cm strips, salt them, rinse, drain, and place on a plate.

Cut the cucumber into 0.3cm x 0.3cm x 6cm strips, salt them, rinse, drain, and place on a plate.

Cut the carrot into 0.3cm x 0.3cm x 6cm strips, salt them, rinse, drain, and place on a plate.

Cut the onion into 0.3cm x 0.3cm x 6cm strips, salt them, drain, and place on a plate.

Cut the shiitake mushrooms into 0.3cm x 0.3cm x 6cm strips, salt them, drain, and place on a plate.

Cut the beef into 0.3cm x 0.3cm x 6cm strips, remove blood with a paper towel, and place on a plate.

Separate the egg yolks and whites, fry into thin sheets, and cut into 0.2cm x 0.2cm x 4cm strips.

Boil water in a pot, cook the glass noodles until transparent and soft, rinse in cold water, drain, and season with soy sauce, sugar, and sesame oil.

Heat oil in a pan and stir-fry the bellflower root over low heat, then place on a plate.

Heat oil in a pan and stir-fry the cucumber over low heat, then place on a plate.

Heat oil in a pan and stir-fry the carrot over low heat, then place on a plate.

Heat oil in a pan and stir-fry the onion over low heat, then place on a plate.

Heat oil in a pan and stir-fry the shiitake mushrooms over low heat, then place on a plate.

Heat oil in a pan and stir-fry the beef over low heat, then place on a plate.

Add the glass noodles to the pan and stir-fry briefly over low heat.

In a large bowl, combine all the stir-fried vegetables, meat, noodles, bean sprouts, and wood ear mushrooms, then season with soy sauce, sugar, sesame oil, minced green onion, minced garlic, and pepper.

Plate the finished Japchae and garnish with the prepared egg yolk and white strips.