Japchae is a popular festive dish commonly enjoyed in Korea. A combination of sweet potato starch noodles stir-fried with lots of vegetables and meat (optional), it can be enjoyed on its own or served together with rice.
- 250 g dangmyeon (sweet potato starch noodles)
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 green capsicum, thinly sliced
- 2 large eggs
- 1 red chilli
- 5 garlic cloves
- 2 tbsp sugar
- 4 tbsp soy sauce
- 4+2 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
- A pinch of ground black pepper
- A pinch of salt
- 2 tbsp grapeseed or olive oil
- Beat the eggs in a pinch of salt with a fork.
- Add a thin layer of egg mixture to a medium heat pan. Cook for 1 minute.
- Repeat with the remaining egg mixture. Once cooled, slice it into thin strips.
- Next, prepare the noodles and vegetables.
- Bring a large pot of water to a boil and add the noodles, cook for 7-8 minutes. Stir the noodles while cooking to prevent clumping or sticking together.
- Once the noodles are soft and chewy, strain out the water.
- Add soy sauce, sesame oil and sugar. Mix well and set aside.
- Next, heat up a pan over medium-high heat. Stir fry the sliced garlic, onions, capsicums and carrots in oil for roughly 3-4 minutes. Add to the noodle bowl.
- Mix the noodles and vegetables well. Season with black pepper, more sesame oil and salt if needed.
- Garnish with sesame seeds, chillies and egg stripes before serving.