Asian Dishes, Noodles and Pasta

Japchae

A few years ago I posted a very lazy version of japchae: just using the noodles but stir frying it like how SE Asians fry noodles.

Yesterday I tried doing it the traditional Korean way ie to cook each ingredient individually and mix them into the noodles instead of stir frying them.

For the noodles, after boiling them, season with 6 tbsp of light soy sauce, 1 tbsp is sesame oil and 1 tbsp of yondu sauce. This yondu sauce can only be found in Korean grocery stores. And because I can’t read Korean, until today I do not know what it is. My BIL who married a Korean said that it is simply ‘magic sauce’ šŸ˜‚

For the beef, I marinated with light soy sauce and erm worschestershire sauce. Not so authentically Korean here but that’s my liberty as a cook! Lol

For the carrots, stir fry till soft but there’s still a nice bite to it with chopped garlic, light soy sauce and the yondu sauce. I seasoned the sliced white button mushrooms the same way.

Mix the cooked ingredients into the noodles gently and sprinkle lots of sesame seeds. And voila! Japchae.

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