We had Japchae for the 1st time during our trip to Korea. We thought that was very good. As usual we will try to figure out how to cook it at home. We miss the Korean glass noodles which is very different from the Chinese glass noodles. It was made with potato starch. My hubby loves the texture of these noodles so much. As the Korean wave is very strong in Malaysia & Singapore, we have these noodles import into this region with reasonable price. It is actually quite easy to cook. This noodles are great for partis as it tastes good even when it served cold. It has a lots of vegetables in it. For the vegetarian versions, just skip the meat & it tastes just as great.
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| The infamous Korean Glass noodles made from potato starch. |
350g Dried Korean Glass noodles
6-8 cloves of minced garlic
Light soya sauces
2-3 eggs
Cooking oil
Some water
Salt & Pepper
Sesame oil
Cut everything below in strips: to
Fresh mushrooms
Onion
Carrots
French beans
Green bell pepper
Spring onions
Black wood fungus (fresh)
300g Meat strips marinated with 1tsp of oyster sauces
Garnish with cucumber strips & sesame seeds (toasted)
Tips: You can throw in any kind of vegetables. Any amounts. As long as it is well season with soya sauces. It will taste great.
Tips: You can use the Korean soya sauces which will it even more authentic.
I1) Separated the eggs yolk and eggs white. Fry with vegetable oil, let it cold, cut into strips, set aside.
2) Heat oil with mince garlic & fry the french beans & carrots. Season with salt & pepper. Set aside.
3) Put a big deep pot with lots of water over the noodles & cook according to the instruction on the packaging. I noticed that different glass noodles with slightly different size has different cooking time. The rule of thumbs, always pick up one noodles from the pots & eat it. This classic grandma method work perfectly well.
4) Drain the cooked noodles & put in into a big bowl, pour some light soya sauces to flavor it. The noodles is very long. Need to cut it with a scissors. I use stainless steel bowl. Mix the noodles with clean hand.
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5) Heat oil with mince garlic, cook the onion with green bell pepper, season with soya sauces. Just put all the cooked vegetables on top of the noodles.
6) Heat oil with mince garlic, cook the meat strips with mushroom & black fungus. Cook this last as it will stain the wok. You don't really wash the wok pan every time when you cook.
7) Finally mix in the fresh cucumber. Use clean hand to mix is the fastest way. Season with sesame oil or additional soya sauces if needed.
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| Serve immediately. |
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