I first tasted this as a side-dish at a local Korean restaurant here in Irvine. Then back in 2008 after downloading the podcasts at Maangchi’s website, I tried her version of Japchae and loved it!
My family loves noodles and we cannot live without it. After eating all rice as our staple, we often crave for noodles for a change.
This recipe I am sharing is a recipe I got from the backside of a pack of my favorite Korean Vermicelli and I’d like to share it to you with a few of my personalized touch.
300 g. of Korean Vermicelli
1 medium Carrot
150 g. of Beef or Pork (you may adjust the amount)
1 medium Onion
5-8 pieces of Dried Shiitake Mushrooms
1 Egg (I use egg substitute)
1 bunch of Spinach (to me, the more the merrier!)
Slice meat into bite sizes or strips and mix well with the meat seasoning (see below). Slice the re-hydrated mushrooms and season with soy sauce and sugar. Wash and blanch spinach in boiling water, drain and squeeze the excess water. Season with sesame oil and salt.
Slice the onion and the carrot into strips, stir fry with a pinch of salt. Since I use an egg-substitute, just spread the mixture into a frying pan with oil on medium heat to make a thin flat egg crepe. When done, fold and slice into thin long strips. Stir fry the seasoned meat and mushroom separately on the frying pan. Cook the dry vermicelli in boiling water for 6 minutes (or depending on the package instructions of the brand you are cooking). Rinse in cold water and drain. Boil 3 tbsp. of soy sauce, 1/4 cup water, 4 tbsp. of sugar (splenda), 1/2 tbsp. of sesame oil, 1/4 tsp. black pepper, 1/2 tsp. grounded roasted sesame seed on the deep frying pan and add the cooked vermicelli and stir well under low heat until it is shiny.
Mix all ingredients prepared separately. Garnish with the strips of egg and some chopped green onions.
*** Meat Seasoning – 1 Tbsp. Soy Sauce, 1 Tsp. Sugar, 1 Tsp. minced Garlic, 1 Tsp. Sesame Oil, Black Pepper and Salt