Korean japchae (sweet potato noodle)
I love japchae (korean sweet potato noodles)
I tried to make my own version of it. I like a spicy kick so I use chilli here.
Korean japchae (sweet potato noodle)
I love japchae (korean sweet potato noodles)
I tried to make my own version of it. I like a spicy kick so I use chilli here.
Cooking Instructions
- 1
Cut the baby kailan, separate the stem and the leaves part.
- 2
Cut cherry tomato to half. Cut bell peppers to thin cuts.
- 3
Cut spring onions to 2cm size. Crushed and diced the garlic. Cut chilli padi.
- 4
Heat up sesame oil. Put in garlic, baby kailan stem and stir fry until the leaves start to change color.
- 5
Put in bell peppers, tomato. Stir fry. Put in mushrooms powder, cut chilli padi and sugar.
- 6
Put in the rest of baby kailan leaves. If you like your spring onions crunchy, turn off the fire and add in spring onions. Mix it a bit and set aside. If you like your spring onions cooked just leave them with the fire on for a while.
- 7
Boil japchae for 8 minutes or you can soak it with hot water for an hour. After soaking it just stir fry it a bit and it will become transparent. After boiling it you can strain the noodles and put in ice water if you want more chewy texture.
- 8
Mix japchae with sesame oil and light soy sauce.
- 9
Beat the egg and put mushroom powder in. Make a thin layer of egg on the pan. You can cut them into thin strips or just shredded them randomly with chopsticks like I did.
- 10
Mix japchae, stir fried vegetables and egg together. They are ready!
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