Japchae is one of my favorite Korean dishes. It is popular in Korean cuisine. It is essentially a sweet and savory dish of stir-fried glass noodles and vegetables.
Japchae is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch; Then top the with assorted vegetables, meat (optional), and seasoned with soy sauce and sesame oil.
Japchae is za cai (杂菜) in Chinese, means assorted vegetables. You can mix different vegetables in this dish, but it is common to have cabbage, bell pepper, carrot. Today I am being creative and making my simple version of Japchae 🙂
You'll need:
- 200g Chinese cabbage, shredded
- 2 eggs
- 1 small bunch of Asian style dry sweet potato noodles(the one I am using is similar to this one)
- 100g soy sprout
- 2 tsp sesame oil
- 1 green onion
- 2 cloves garlic, sliced
- 2 slices of ginger
- 3 dried chili pepper, adjust to your liking
- 10 whole Sichuan peppercorn seeds (optional), adjust to your liking
- 1 and 1/2 tbsp cooking oil
- 1.5 tbsp light soy sauce or as needed
- Pinch of salt
- Pinch of sugar
Preparation:
- Cut the green onion into 1-inch long pieces
- Shred Chinese cabbage.
- Whisk the eggs
Instructions:
Cook the sweet potato noodles according to the package instruction. Drain and toss with 2 tsp sesame oil so that they don't stick together.
Heat up 1/2 tbsp cooking oil in a wok or saute pan over medium heat, once the oil is hot, add the whisked eggs, stir fry and break the eggs into small pieces. Once it is done. Transfer out and set aside
Use the same wok or pan, heat up 1 tbsp cooking oil over medium to high heat. Once the oil is hot, saute green onion, ginger, garlic, dried chili pepper, peppercorn seeds for about 1 minute till aroma comes out.
Add shredded cabbage and soy sprout, stir fry till vegetables become slightly soft
Add in the cooked sweet potato noodles and eggs
Add 1.5 tbsp soy sauce, a pinch of salt and sugar. Mix well, taste to adjust. Gently stir fry for another 1 minute. Serve and Enjoy
Cooking Tips:
- You can choose various vegetables - shredded onion, carrot, mushroom, green pepper etc. - whatever you have in your fridge.
Japchae with Cabbage and Soy Sprout
Ingredients
- 200 g Chinese cabbage, shredded
- 2 eggs
- 1 small bunch of Asian style dry sweet potato noodles
- 100 g soy sprout
- 2 tsp sesame oil
- 1 green onion
- 2 cloves garlic, sliced
- 2 slices of ginger
- 3 dried chili pepper, adjust to your liking
- 10 whole Sichuan peppercorn seeds (optional), adjust to your liking
- 1.5 tbsp cooking oil
- 1.5 tbsp light soy sauce or as needed
- A pinch of salt
- A pinch of sugar
Instructions
Preparation
- Cut the green onion into 1-inch long pieces
- Shred Chinese cabbage. You can choose various vegetables - shredded onion, carrot, mushroom, green pepper etc. - whatever you have in your fridge.
- Whisk the eggs
Instructions
- Cook the sweet potato noodles according to the package instruction. Drain and toss with 2 tsp sesame oil so that they don't stick together.
- Heat up 1/2 tbsp cooking oil in a wok or saute pan over medium heat, once the oil is hot, add the whisked eggs, stir fry and break the eggs into small pieces. Once it is done. Transfer out and set aside
- Use the same wok or pan, heat up 1 tbsp cooking oil over medium to high heat. Once the oil is hot, saute green onion, ginger, garlic, dried chili pepper, peppercorn seeds for about 1 minute till aroma comes out.
- Add shredded cabbage and soy sprout, stir fry till vegetables become slightly soft
- Add in the cooked sweet potato noodles and eggs
- Add 1.5 tbsp soy sauce, a pinch of salt and sugar. Mix well, taste to adjust. Gently stir fry for another 1 minute.
- Serve and Enjoy!
Notes
- You can choose various vegetables - shredded onion, carrot, mushroom, green pepper etc. - whatever you have in your fridge.
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