Making Korean Japchae From Scratch!

6 stalks, spring onions, cut into 1-inch lengths

Half, red bell pepper, julienned

Half, carrot, julienned

4 pieces, white mushrooms, thinly sliced

Half, yellow onion, thinly sliced

2 cups, baby spinach

3 pieces, Shiitake mushrooms, thinly sliced

300gm, Beef, cut into 1 inch strips

1 small block, glass noodles

1 Large Egg

4 Cloves Garlic, finely chopped

2 tablespoons Chinese rice wine

`4 teaspoons Sugar

1 tablespoon sesame seeds

5 tablespoons light soy sauce

4 tablespoons sesame oil

Salt, black and white pepper to taste

Cooking oil

Start off by marinating the beef – add 2 cloves of chopped garlic, 3 pieces sliced shiitake mushrooms, 2 tablespoons Chinese rice wine, 2 tablespoons light soy sauce, 1 teaspoon of sugar, 2 tablespoons sesame oil and a dash of black pepper. Mix well and set aside for about 30 minutes

With that aside, you can start prepping all the other vegetables. Start off by blanching the spinach, for just about 30 seconds. Take it out of the hot water and give them a cold bath. Then remove from the cold bath, give the spinach a little squeeze to remove excess water. Then season the spinach with a dash of sesame oil and light soy sauce, then set aside

Now boil the glass noodles for a bout 5 to 7 minutes. If you like your noodles to be extra bouncy, then give them a cold bath too to stop the cooking process. I used mung bean glass noodles here, you can also use the Korean sweet potato starch noodles, dangmyeon (당면) for a more authentic recipe. Season the noodles with 1 tablespoon light soy sauce, 1 tablespoon sesame oil and 1 teaspoon sugar; then set aside

Now we prepare the egg, start by cracking it into a bowl seasoned with some salt. Lightly beat and fry it over low heat. Once done, slice the egg into thin strips and set aside. Tip: roll the egg first then slice it lengthwise

Now we move on to the other vegetables – there is no need to keep washing the pan to cook them individually, that is why we cook the light coloured vegetables first and gradually moving to darker ones. For each vegetable, you oil the pan again and lightly season them with some salt during the stir fry, each over medium high heat

You can start with the yellow onions and spring onions, fry till they are translucent and fragrant, then remove and put into mixing plate

Then sauté the white mushrooms till they’re cooked, about 5 minutes, then transfer to the mixing plate too

Now we move on to the other vegetables – there is no need to keep washing the pan to cook them individually. As a result, that is why we cook the light coloured vegetables first and gradually moving to darker ones. For each vegetable, you oil the pan again and lightly season them with some salt during the stir fry, each over medium high heat

You can start with the yellow onions and spring onions, fry till they are translucent and fragrant, then remove and put into mixing plate

Then sauté the white mushrooms till they’re cooked, about 5 minutes, then transfer to the mixing plate too

Then cook the carrots and red bell pepper, lightly stir fry the carrots first then only add the red bell pepper. Stir fry for about a minute each then its done

Lastly, stir fry the beef mix, fry for about 5 minutes and transfer to the mixing plate

Now its time to assemble your japchae! This can be a fun activity you can do with your hands. Add the spinach into the mixing plate. Then season the mix with the remaining chopped garlic, sugar, soy sauce, black pepper, then give it a good mix

Now add the eggs and the sesame mix and give it a little more mix. Garnish with some sesame seeds and if you need more seasoning, you can adjust accordingly with more light soy, sesame oil or pepper

Now its ready to be served! Enjoy your meal! Mashikeh mogoseyo! 맛있게 드세요!