Wanderfood Wednesday — Japchae — Korean Fried Noodles

Posted by on Apr 20, 2011 in Foodie Tuesday, Korea, Wanderfood Wednesday | 6 comments

I am posting this to Foodie Tuesday, April 15, 2014, hosted by Inside Journeys. 

Here we are for another week of Wanderfood Wednesday, kindly hosted by Wanderlust and Lipstick.

I love learning to cook the food from the countries that I visit or live in, as much as I do eating it. I’m into my 11th year here in Korea, and from the day I arrived I’ve loved Korean food. The great thing about Korean food is that it’s not only delicious, but relatively easy to make. A favorite dish is Japchae; Korean Fried Noodles. I hope you’ll make this at home and let me know how it turned out…

Japchae Ingredients

Recipe

40g. cellophane noodles
50g. pork (leave out for a vegetarian version)
30g.spinach
1 mushroom
1/2 carrot
1/3 onion
1 green onion (slice)
1 clove garlic (crushed)
1 tbls. soy sauce
1 Tbls sesame oil
Sesame seeds to taste
Sugar to taste
Dash of pepper

Blanche the spinach in boiling water; season with sesame oil and salt

Cook the noodle in boiling water until cooked. Season with soy sauce, sesame oil and a bit of sugar.

Slice the mushroom, carrot, and onion.

Slice the pork, season with soy sauce, sugar, sesame oil, crushed garlic, black pepper, and sliced green onion.

Add oil to a fry pan, and fry everything together.

Remove, and sprinkle with sesame seeds.

Enjoy!


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6 Comments

  1. looks SOOOO delicious!

  2. This looks awesome – thanks for sharing!

  3. Am going to make this! But perhaps will add some crushed chilis…

  4. Hey Nancie, I didn’t realize you’ve been in Korea this long. You must know how to cook a lot of the foods there. This one looks simple enough, I’d love to give it a try. The mix of sweet and salt satisfies all my taste buds.
    Thanks for linking up this week. See you on Thursday!

  5. Our school has an International Food Fair, and the Koreans always make Jap Chae because it always sells well. Thanks for the recipe.

  6. Looks delicious Nancie 🙂 Thank you for the recipe.

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