Japchae Korean Noodle (cold)

Since it is freezing below outside I decided that this yummy, chewy noodle will save the night! This is one of those dish that only get cook when I have no clue what to make for dinner. I can always rely on a package of noodle in my pantry and some vegetable and it ready to go.
Plus this is a fun and easy dish to make. And it is oh so pretty to gaze upon.

My love affair with this noodle began almost 15 years ago….
The first time I went to a Korean buffet, this is the first Korean noodle that I ever had. And the first time I ever taste this chewy and flavorful noodle, I instantly love it! Although every time I had it, it always tasted different at different place. I guess everyone will have their own version on how this is done.

As mentioned before, our house is a noodle house. Anything noodle is welcome with anticipation. And they are willing to do almost anything to eat! You know like cleaning the house, watering the plants and even babysitting the terrible two and my precious little 8 months old baby.

As for the noodle it is very different your originally noodle, because it is clear and the texture as mention above chewy yet very tasty. Now don’t let the translucent appear full you, this noodle is very filling. Of course while you’re eating it, you won’t feel the fullness right away, but once you done you will feel stuffed. Nevertheless, I still love this noodle. For it chewy texture, for it exotic flavor and how it a challenge just to try and eat it slippery strands.


Ingredients:

1/2 Package of cellophane noodle
6 Dried shitake mushrooms
A Handful of shred carrot
4 Scallions sliced diagonally
1 Small yellow onion slice
1 Bunch of blanch spinach (I don’t have any on hand)
A Handful of chop cilantro
½ Cup of celery sliced diagonally
1 Tbsp of dark soy sauce
2 Tbsp of soy sauce
¼ Cup chicken broth
1 Tbsp of sesame oil roasted
1 Tbsp of vegetable oil
½ Tbsp of sesame
¼ Cup dried fungus
½ Tsp of kosher salt
1 Tsp of corn starch
2 clove of garlic minced
1 Tbsp of rice vinegar (optional but yummy with a tangy taste)
2 -3 White pepper or black
1 Tsp of sugar (optional)
1 Tbsp of water
1 Egg white
1 lb rib eyes steak slice into strips

Make sure to soak and message the beef with corn starch, water, a pinch of salt and 1 egg white for at least 30 minutes before cooking. That way the beef will very nice and tender.

1. Bring water to boil and put the noodle in. Follow direction cooking time. Usually 8-10 minutes.
2. Remove the noodle and run cold water on it, to stop the cooking process and so that it won’t stick together.
3. Heat the skillet up and then add both kind of oil.
4. When the oil is hot add the onion and then add the beef and stir in the soy sauce, chicken broth and salt.
5. When the beef look to be done, add the mushroom, carrot, celery and toss a couple of time.
6. For the spinach you can add in there too or you can blanch it.
7. Remove from the stove and pour over the noodle and mix well.
8. Add the dark soy sauce for color and the mirin for flavor. Mix completely.
9. Add the scallions, cilantros and sesames and a couple dash of white pepper.
10. Remove from stove and let cool then put in the refrigerator for at least an hour before serving. That if you like it cold…we normally like to right out off the stove!