A Korean-style Noodle Stir-fry
Del.icio.usMia Kim takes a break from Salon Blanc and visits the show this week to prepare the following Korean favorite.
JAPCHAE
For Garnish:
* 1 large egg, lightly beaten
* 1 tablespoon toasted sesame seeds
For Marinade (noodles and vegetables):
* 4 tablespoons soy sauce
* 2-4 tablespoons sugar
* 2 tablespoons sesame seed oil
* 1/4 teaspoon salt
* 1/4 teaspoon black or white pepper
* 1 tablespoon toasted sesame seeds
* 2 cloves garlic, peeled and crushed
For Japchae:
* 1 8-ounce packet long rice noodles (dried sweet potato starch noodles)
* 1 onion, thinly sliced
* 4 dried black shiitake mushrooms, soaked in hot water for 30 minutes and thinly sliced
* 1 packet enoki mushrooms
* 1/2 cup dried black mushrooms, soaked in hot water for 10 minutes and thinly sliced
* 1 carrot, thinly sliced
* 1 yellow bell pepper, thinly sliced
* 1 10-ounce bag fresh spinach
Bring a pot of water to a boil and cook noodles for 5-8 minutes. Drain well, then season with 2-3 tablespoons of marinade.
Heat 1/2 teaspoon oil in a pan and add the egg to make a very thin omelet. Cut thin strips and set aside to garnish.
Heat 1/2 tablespoon oil in the same pan. Add the shiitake mushrooms and 1 tablespoon of the marinade, and add 2 tablespoons water to cook until tender.
Heat the remaining oil in a wok over medium heat. Add the onion and stir-fry until transparent. Add carrots, bell pepper, all mushrooms and spinach. Add 1 tablespoon marinade and pinch of salt and pepper. Stir-fry the vegetables until tender and the liquid has evaporated.
Toss the noodles into the wok and stir-fry until noodles are transparent. Add remaining marinade, if needed. Garnish with fried egg and sesame seeds.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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