Practice makes perfect, cliche but true. My first japchae was a nervous wreak. The sequel tastes confidence, more authentic and praise worthy. Japchae is btw Korean sweet potato noodles dish. 😱😵😲 Has japchae ever been described such? Weird.
Travels today feature an aspect of Korean wedding.
Maids of honor & musicians at wedding
Sweet potato noodles, spinach, carrot, onion, garlic, beef slices, eggs, sesame seeds, shitake mushrooms.
1) Heat oil in wok, fry 2 beaten eggs. Dish up to be used later.
2) In a pot of boiling water, cook the noodles till soft. Drain, for use later.
3) In the same wok, heat some oil, fry onions, then garlic. When fragrant, add in marinated beef and fry altogether. I had marinated beef with bbq sauce, light soya sauce, and fish sauce.
4) Add in the julienned carrot, fry together.
5) Now, add in the soaked and sliced mushrooms including the water used to soak mushrooms.
6) Prepare some stock, typically anchovies cube in water. Stir in the cooked sweet potato noodles. Add in the stock. The noodles will soak up the stock and also prevent burning and sticking onto the base of wok. Stir vigorously.
7) When’s well mixed, add in the spinach. Mix well, also add in 3 tablespoon of sesame oil.
8) Japchae is ready to serve. Top with sesame seeds. Smells great now.
Serve up, confident, great smelling, more authentic, praise worthy Japchae sequel on the way. Beep beep beep.
Follow me on Facebook @ahgoodfood.