Here’s my recipe and instructions for making Jjapchae – korean noodles.
There are no measurements because, frankly, I don’t really use them and if you want measurements you can find them in other recipes online.
Ingredients:
- Cellophane Noodles
- Onions
- Garlic
- Spinach
- Eggs
- Carrots
- Shitake Mushrooms
- Soy Sauce
- Sugar
- Sesame Oil
- Mirin
- Garlic Powder
- Salt & Pepper
- Sesame Seets
First Steps: Making the Eggs! – Whip them up. Fry in a non stick pan. Salt & Pepper to Taste and cut into thin strips.
Next up: Spinach. Sautte lightly in salt, pepper, & olive oil.
Next up: Carrots. Use a mandolin to cut into as thin slices as possible. Sautte lightly in salt, pepper, & olive oil.
Next up: Mushrooms and Onions: Slice into thin strips. Sauttee together and season with soysauce pepper and little olive oil. I use soysauce instead of salt here as Mushrooms tend to superabsorb flavors and seasonings and I have more control with soy sauce than salt for even distribution of yum.
Yes that’s a lot of olive oil from the sounds of it. But it’s not really. And it’s a healthy oil. So shut the fuck up.
Next up the Noodles. Boil per the directions on the package an then rinse in cold water and drain well. Put the noodles into an everyday pan. I have this one.
Toss and season on medium low heat with soy sauce, sesame oil, garlic powder, sugar, pepper, and Mirin.
And then!
OOhhhh
Put it all together.
And toss!
When presenting the final product, sprinkle sesame seeds on top.