Korean Jap-Chae
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- 1 pack of dangmyun (korean thick vermicelli), soaked in hot water
- 1 medium onion, thin sliced
- 1/2 carrot, julienned
- 300 grams of spinach
- 200 grams of thinly sliced beef
- 5 spring onions, thinly sliced
- 7 shiitake mushrooms, thinly sliced
- 3 eggs
- 1 tbs sesame oil to saute
- salt and pepper to taste
- 1 tsp sesame seeds

Preparation :

For Beef , marinade with 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1tsp minced ginger, 1/4 tsp pepper, 1/2 tsp sesame seeds
for spinach, blanched for 3 minutes, cut into 3 inches, mix with 1 tbs of sesame oil, 1tsp minced garlic, pinch of salt and pepper , finely sliced spring onion
for eggs, seperate white and yolk, beat seperately with salt and pepper, fry in a non stick pan to make egg pancake, thinly sliced
for Noodle, season with 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp sesame oil
In a non stick pan, add sesame oil and saute onion, green onions, carrot , shiitake mushrooms , beef.
Add dang myon and seasoning, egg, add salt and pepper to taste. tsir for a few minutes until dang myon absorbs water.add salt and pepper to taste.