Japchae 잡채(transparent noodle with beef and vegetables)

Japchae is one of typical party(hangul is Janchi) food in korea. (ex) birthday party, wedding party..)

That meaning is same Janchi guksu. Noodles's mean is long life and long happiness time for their life.

The name, Japchae, comprises the two hanja words; jap (hangul: 잡, hanja: 雜, literally "mixed and stirred") and chae (hangul: 채, hanja: 菜, literally "vegetables"). Therefore, japchae literally means a mixture of vegetables.

Japchae was first made in the early 17th century, when the Joseon Dynasty was reigning in the Korean peninsula. When King Gwanghaegun hosted a big party at his palace, one of his lieges, Yi Chung, created this delicious dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of hojo panseo(equivalent to the Secretary of the Treasury)


1 pack transparent noodle (dangmyun), (soaked in hot water for 30 minutes, drained)
1 medium onion, thin sliced
1/2 carrot, thin julienne
1 bunch spinach, blanched, cut into 3 inches
10 oz thin slice beef
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds

Beef marinade: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1/4 tsp pepper, 1/2 tsp sesame seeds

Shiitake marinade: 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

Noodle seasoning: 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp vegetable oil

How to make it:

In a non stick pan, add oil and saute vegetables.

All ingredients have to be cooked separately.

To use the same pan, start with light color vegetable.An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.

The vegetables don't have to get any color, just need to be softened.

Saute and move to a big bowl to cool a little bit.

Put a non-stick wok or large pan on a medium heat.Add dang myon seasoning, pour in dang myon.

Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.

From this point, stir constantly until the noodle gets soft and translucent.

Take off from the heat, let cool for a while.

If needed cut the length.

Mix with vegetables, sesame seeds, salt and pepper to taste.



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