Thursday, July 10, 2014
Seoul food. Japchae.
These korean glass noodles made from sweet potato starch are honestly the bomb.
They take in so much flavour it's a treat for the taste buds every mouth you take.
The key is to make sure these strands are nicely separated from each other.
After boiling them in hot salted water,
drain and toss in sesame oil before setting aside to cool.
1 tbsp cooking oil
2 tbsp soy sauce (or 1 tbsp soy, 1 tbsp fish sauce)
1 tsp sugar (optional)
1 yellow onion, chopped
3 cloves garlic, chopped
1 piece of bacon, chopped
1 piece of fishcake, sliced
1 green capsicum, cut lengthwise into matchsticks
1 carrot, cut lengthwise into matchsticks
Half a packet of korean glass noodles
Heat oil in pan, and pan fry bacon and garlic till fragrant.
Toss in onion and fry till translucent.
Add in carrot sticks and fry for a couple of minutes before adding in capsicum sticks.
Leave in pan to be cooked through till frying slice can be used to cut through the carrot sticks with little effort.
Add soy sauce (and sugar if used)
Lastly, add in fishcake pieces and fry for a couple of minutes.
Throw in the cooked noodles and toss till ingredients have been well mixed into the noodles.
Best served when hot.
**Other ingredients for the japchae would include: black wood fungus, black mushrooms, spinach and sesame seeds.