Traditional Korean Rice Dish: Japchae (also known as jap je or jap bap)

Traditional Korean Rice Dish: Japchae (also known as jap je or jap bap)

Transforming the Royal Take on a Traditional Dish: Japchae

Crafting the regal version of Japchae, a popular Korean dish, requires a precise approach to bring you a flavorful and visually pleasing dish. Here's a detailed, step-by-step guide on how to prepare Japchae, where each major ingredient is prepared separately.

• Serves: 5
• Difficulty: Medium
• Preparation Time: Around 2.5 hours

List of Ingredients (Adjusted for Clarity)

Noodles

• Korean Starch Noodles: (Substitute with Sweet Potato Starch Noodles) - 12 oz package
• Sugar: 1 tbsp
• Beef or Chicken Broth: 3 tbsp
• Sesame Oil: 1 tbsp

Meat

• Protein: Lean Beef, Pork, or Chicken - 4 oz
• White or Yellow Onion: ½ medium
• Sesame Oil: 1 tbsp
• Meat Marinade (see below)

Marinade

• Soy Sauce: 1 tbsp
• Pure Sesame Oil: 1 tbsp
• Asian Pear: ¼
• Crushed Garlic: 1 tsp
• Pepper: To taste
• Salt: To taste

Veggies

• Spinach: 1 bunch, approximately 3 oz
• Salt: ⅛ tsp
• Sesame Seeds: Toasted, ½ tsp
• Sesame Oil: 1 tsp

Mushrooms

• Coral Mushroom: 1 medium or King Oyster Mushroom (Approximately 3 oz)
• Broth: 2 tbsp beef or chicken broth
• Sesame Oil: 1 tsp

Doragi Substitute

• Dried pre-cut Onions: 3 oz (Substitute for Bellflower root)
• Broth: 3 tbsp beef or chicken broth
• Green or Spring Onions: 2
• Sesame Oil: 1 tsp

Garnish

• Eggs: 2
• Roasted Sesame Seeds: 1 tsp

Instructions

1. Soak the dried Doragi substitute overnight.
2. Prepare the starch noodles: Soak in cool water for about one hour. Pour off excess water then rinse in cold water. Drain thoroughly. Cut noodle into 3-inch lengths. Alternately, boil 1 quart of water and add the noodles. Cook until soft, then remove from heat and rinse in cold water. Drain thoroughly before cutting into 3-inch lengths. Place oil in a pan over medium heat. Add noodles and stir once to coat with oil. Quickly add other noodle ingredients and stir-fry until liquid is absorbed, then remove from heat and set aside.
3. Make the Marinade: Crush the pear into a smooth paste. In a small bowl, mix all marinade ingredients together.
4. Prepare the meat: Cut the meat into ½-inch by 2-inch strips. Place meat in marinade and mix until completely covered. Let stand for at least 15 minutes, then remove meat from liquid and drain. Discard the remaining marinade. Slice the onion into thin slices (1/8th inch) and spread 1 tbsp sesame oil in a skillet or wok over high heat. Add onion slices and stir-fry for 45 seconds. Remove from heat and set aside. Add the marinated meat to the pan and cook quickly until seared. Remove from heat and mix with the onions.
5. Prepare the spinach: Boil 3 cups of water in a pot. Wash spinach and immerse it in the boiling water for 30 seconds. Rinse immediately in cold water. Squeeze excess water from the spinach. Heat oil in a pan over high heat for 30 seconds. Add spinach, broth, and stir-fry for 30-45 seconds. Remove from heat and set aside.
6. Mushrooms: Slice the mushroom (or sub) into thin slivers lengthwise. Bring a pot of water to a rapid boil. Add mushroom (or sub) and boil for 2-3 minutes, then remove from heat and drain. Rinse in cold water. Place oil into a pan over medium-high heat, heat for 30 seconds. Add mushroom (or sub) and stir-fry for 3-4 minutes. Add broth and green onion, and stir-fry for 1 more minute. Remove from heat and set aside.
7. Doragi Rinse soaked Doragi substitute in cold water, then drain. Place into a pot of boiling water and cook for 10-20 minutes, or until slightly softened. Drain and rinse in cold water. Place oil into a pan over medium-high heat, heat for 30 seconds. Add doragi substitute and stir-fry for 3-4 minutes. Add broth and stir-fry for an additional minute. Add cut green onion and stir-fry for 30 seconds. Remove from heat and set aside.
8. Eggs: Separate yolks from whites. Combine yolks and whip together. Pour into a hot oiled pan (tilt pan back and forth to cover the bottom) and cook over medium heat until the top is just firm, but the bottom is not browned. Flip and cook for 15-20 seconds. Remove from heat and let cool. Cut into thin strips about 1/8 inch wide by 1 ½ inches long. Repeat with egg whites.
9. Final Mix: Add all prepared ingredients to a large bowl and gently toss together. Transfer to a serving platter and garnish with alternating white and yellow egg strips. Sprinkle with remaining sesame seeds and serve at room temperature with steamed white rice and ban chan.

Enjoy your regal version of Japchae, with your own unique blend of flavors and ingredients!

• The Korean Starch Noodles, used in the recipe, can be substituted with Sweet Potato Starch Noodles.
• The veggies in this Japchae recipe include spinach, mushrooms, and Doragi substitute (which can be replaced with Bellflower root).
• The dish serves 5 people and is prepared separately for each major ingredient.
• Once all the ingredients are prepared, they are gently tossed together and served with steamed white rice and ban chan, at room temperature.

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