Japchae(Korean Stir-fry Noodles)
This dish is a very popular korean food, Well we usually serve this in an Asian buffet menu when we had our continental buffet eat all you can which features a tour of Asian cuisines such as korean, japanese, malaysian and many more. This noodles have its own distinctive taste from others, it is made with soy sauce, sugar and sesame oils and seeds. The vegetables were stir-fry individually to preserve its flavour until it is mixed with a cold potato starch noodle………..Did you know that sesame seeds is one of the first oil seeds known to mankind, sesame seeds are used in culinary as well as in traditional medicines for their nutritive, preventive and curative properties. Its oil seeds are sources for some phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties. In addition, this seeds are also very good source of dietary proteins with fine quality amino acids that are essential for growth, especially in children……..
Ingredients: serves 8-10 persons
- 400 gms korean potato starch noodles
- water for cooking noodles
- 1 large white onions sliced
- 1 medium carrots Julienne sliced
- 1 bunch of spinach(blanched)
- 8-10 pcs dried mushrooms(soak with water and sliced)
- thinly sliced fish cake
- onion leeks for toppings
- 250 grams beef slices (tenderloin)
- olive oil for stir frying
- 1/2 cup kikoman soy sauce
- 1 tsp ground pepper
- 1/2 cup white sugar
- 1/4 cup sesame seeds
- 1 tbsp sesame oil
- 1/2 cup water
- 8 cloves chopped garlic
* in a container with lid, combine all ingredients together. stir well. for best results, let it stand for 12 hours before using.
- In a teflon pan, heat little oil and stir fry ingredient one by one except spinach. when stir frying add little sauce. Do carrots first then set aside, beef then set aside, then onions set aside. mushrooms then set aside
- Then in a large saucepan, boil water and cook noodles for just 5 minutes. wash in cold running water and set aside. then transfer in a serving pyrex or tray. add the remaining sauce and toss well.
- Combine stir fried ingredients and noodles together.
Posted on December 15, 2011, in Mains, Noodles, Pasta and tagged japchae, korea, Korean noodles, potao starch noodles, starch noodles. korean food, stir fry korean noodles, stir fry noodles. Bookmark the permalink. 4 Comments.