Japchae (Korean Glass Noodle Stir Fry)

Japchae (Korean Glass Noodle Stir Fry)

The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe! ~~ CLICK PIN TO READ MORE ~~| Chinese Food | Chinese Food Recipes | Chinese Food Recipes Chicken | Chinese Food Recipes Authentic | Chinese Food Recipes Easy | Chinese Food Recipe Ideas | Chinese Recipes | Chinese Recipes Authentic | Chinese Recipes Vegetarian | Chinese Recipes Chicken | Chinese Recipes Easy | Chinese Recipes Beef | #wandabaker

Prep time: 00:35
Cook time: 00:20
Total time: 00:55

Yield: 6 Servings

Ingredients:
Main :
110 g baby spinach rinsed and drained
1 medium carrot (120g) – rinsed, peeled & julienned
100 g rib eye fillet
250 g Korean sweet potato starch noodles (dangmyeon)
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Instructions:

First step is Prepare the rib eye fillet by gently wiping/soaking off the blood with kitchen paper. Thinly slice it and put the strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl with food wrap and leave it on the bench for about 30 mins (until you get the rest of the ingredients ready).

And then, Get the rest of ingredients ready per below.– Prepare the vegetables as instructed in the “main ingredients” section.– Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Leave it on the bench until you cook it (in about 20 mins).– Boil some water in a medium pot. Once the water starts to boil (5-6 mins later), dip the spinach in for 5 to 10 seconds and scoop it out with strainer (or you can drain the water out). Quickly cool down the spinach by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the “spinach seasoning” and mix them evenly and lightly. Put it into a large mixing bowl where we will be adding all the other ingredients in later.– Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 7 mins. Drain the water. Rinse in cold water to cool down the noodles and let the water drain for 1 to 2 mins. Cut the noodles with a pair of kitchen scissors a couple of times. (between 15 to 20 cm (6 to 8 inches) length is good). Move the noodles into a mixing bowl and pour in the rest of the “noodles & mushroom marinade” mixture. Mix them well. Leave it on the bench until you cook it (in about 10 mins).

And then, visit for full instruction : https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/

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