(Jap Jae, jop jae, jap chae, jap jae bap, chop che bop, chopche, chapche, etc)
Japjae is easily one of the most well known Korean stir fry dishes. The combination of sweet potato starch noodles, mushrooms, meat, and vegetables is great as a main dish, side dish, or stand alone meal.
package Korean Starch Noodle (Korean vermicelli, sweet potato starch)
of Beef, thinly sliced (lean)
medium white mushrooms, sliced
fresh Spinach (approximately 3 ounces)
Green or Spring onion, cut into 1 inch sections
medium white or yellow onion, sliced
small Carrot, grated
roasted Sesame seed
blended sesame oil
medium bell pepper for Spinach
pure sesame oil
Prepare the starch noodle:
Soak in cool water for about one hour. Pour off excess water then rinse in cold water. Drain thoroughly. Cut noodle into 3 inch lengths.
In a soup pot, bring 1 quart of water to a full boil. Add noodles and boil until soft. Remove from heat and rinse in cold water. Drain thoroughly. Cut noodle into 3 inch lengths.
Make the Marinade:
In a medium mixing bowl add 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, crushed garlic, and a light sprinkling of salt and pepper. Mix well.
Prepare the beef:
Cut the beef into approximately 1/2 inch by 2 inch strips. Place beef in marinade and roll or mix until beef is completely covered. Let stand at least 15 minutes.
In a soup pot, bring 3 cups of water to full boil. Wash spinach in cold water, then completely immerse it in the boiling water. Remove from heat after 30 seconds and rinse immediately in cold water. Squeeze excess water from spinach.
Spread 2 tablespoon sesame oil in a stir fry pan and place over medium heat.
Add beef mixture to hot pan and brown.
Quickly add mushrooms, onion, green onion, and carrot. Stir fry approximately 1 1/2 to 2 minutes.
Add water, noodles, spinach, sesame seed, sugar, and soy sauce.
Stir constantly until liquid is gone.
Remove from heat and serve.