Japchae (잡채)

This is another Korean recipe that I know how to cook, I think I’m good at it he he he (as far as I know he he)… Japchae (잡채) is Korean dish served at Korean parties and special occasions, with seasonal vegetables added. It is most commonly served as a side dish, though it may also be ordered as a main dish. It is also often served on a bed of rice; together with rice it is known as japchae-bap (잡채밥).

This food reminds me of this funny scene in one of my favorite kdrama, Full House. If you watched this kdrama, I think you’ll remember this scene: Ji Eun went to Young Jae’s granny to learn how to cook his favourite dish. Unfortunately, the food they cooked together was a disaster. Granny blamed Ji Eun, and suggests that they should have just cooked Japchae instead. When Ji Eun was cleaning their mess, she discovered a small piece of paper in which the procedures of the inedible dish they prepared were written. She confronted granny, and embarrassedly admitted that she really doesn’t know how to cook (because she was raise in a rich family). So that Ji Eun will not get angry, granny sang the “Three Little Bears” to her. I still laugh whenever I remember granny’s voice

Anyway, I would like to share how I cook this dish. Some of the ingredients in the original recipe are not available here, so I just made use of what is available. It’s not as authentic, but what is important is that I was able to cook it as good as the original, right? C’mon agree with me:-)

 

INGREDIENTS

• bihon noodles, 250 grams (glass noodle is not available here)

• spinach leaves, chopped

• bean sprouts, washed

• medium sized carrot, julienned

• sliced celery and green bell pepper

• scallions (or spring onion), cut one inch in length

• dried wood ear mushroom and oyster mushroom, soaked until softened, then sliced

• tofu, sliced

• sliced kikiam (squid balls, or any meat)

• ginger and garlic, minced

• soysauce

• brown sugar (or honey)

• sesame oil

• sesame seeds (toasted)

 

PROCEDURES

 

SAUCE- In a bowl, combine about half cup of soy sauce, 2 tablespoon of sesame oil, 2 tablespoon brown sugar, minced garlic and ginger. Stir well, until sugar is dissolve. Set aside.

 

                      The sauce will make or break this dish!

TOFU and KIKIAM- Season tofu with salt and black pepper and pan fry until golden brown. Fry the kikiam (or any meat), then sliced into bite size. Kikiam is a popular street food in the Philippines, usually fried, skewered in a stick, and dip in to sweet or hot sauce before being eaten. Another alternative are the squid balls.  Fry as usual and slice in to bite size pieces. They are tasty and add sea food flavor to the dish.

 

                    Sliced kikiam on the left, and fried tofu on the right..

                      Wood ear and oyster mushroom, ginger and garlic..

NOODLES- Boil the noodles in water for ten minutes, or depending on the cooking instructions on the noodle wrapper. I like my noodle to be firm, so after boiling, I immediately drain the water. You can also run the noodles in cold water to prevent further cooking. It is important to not over cook the noodles because it will be cooked again when added to the stir-fried vegetables. Otherwise, it will be too soft and mushy.

 

                                                Let’s cook!

STIR FRY- On a large skillet (or wok if you have one), heat sesame oil. Sesame oil is ideal for stir frying, because it easily gets hot, but does not burn the food, even at high temperature (plus it adds flavor to the dish!). When the oil is hot, put the minced garlic and ginger, mushroom, carrots, celery and green bell pepper. Toss, for a minute, and then add bean sprouts, scallions and spinach. Stir fry until vegetables are tender. I like my vegetable to be crunchy, so I want them half-cooked. Add the noodles, sauce and finally tofu and kikiam. Stir fry until the noodles, vegetables, tofu and kikiam has absorbed the sauce.

GARNISH- Sesame seeds goes very well with this dish. Toast the seeds in a pan (without oil), until golden brown. Toasting brings out its flavor and aroma. Sprinkle over the dish. Serve and enjoy!

 

 

                             The finish product… yummy!

This recipe is very healthy, because of the variety of vegetables in it. You can enjoy this anytime because it is easy to prepare and budget-friendly. I only spend about 200 Php (5 USD) for this dish! I cooked it for dinner, and I even managed to bring some for my colleagues in the morning. I was so pleased because they liked it, and they even asked me for the recipe he he he. I hope you will also try to cook this simple dish. If ever, don’t forget to give me a comment okay

 

__________________________________________________________________

Random Song of the Day:

GOM SE MA RI also known as “Three Little Bears” of the “Bear Song”, a Korean children’s song, popularized by the kdrama “Full House” (2004), starring Song Hye Kyo (as Han Ji Eun) and Rain (as Lee Young Jae). This version was sung and choreographed by Ji Eun infront of Young Jae’s granny and mother. I can’t help but smile whenever I remember that scene