Once in a month I would have extreme food cravings,
And it's odd that today I suddenly crave of Japchae. LOL.
And when it's Sunday, I usually have the urge to step into the kitchen.
This is when I should cook myself to satisfy my own craving. Haha.
I didn't really study and compare Japchae's recipe this time like I usually would.
I just simply watch one Youtube cooking video and I came up with my own ingredients and measurements.
Speaking of trying to act like a pro! HAHAHA!
Ingredients :
dried shiitake mushrooms
black fungus
small carrot
egg
green onions
castor sugar
light soy sauce
sesame oil
dangmyeon (sweet potato starch noodles)
salt
vegetable oil
black fungus
small carrot
egg
green onions
castor sugar
light soy sauce
sesame oil
dangmyeon (sweet potato starch noodles)
salt
vegetable oil
Directions :
1) Soak the shiitake mushroom and black fungus for 2 hours, then cut them into thin strips.
2) Slice carrot and green onions into thin strips as well and set aside.
3) Crack the egg and beat in a pinch of salt with a fork.
4) Add 1 teaspoon of vegetable oil to a heated non-stick pan. Swirl the oil around and make sure that it covers the whole surface of the pan.
5) Pour the beaten egg mixture into the pan and tilt it around so the mixture spreads evenly thinly.
6) Turn off the heat and let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
7) After the egg has been set to cool down, slice it into thin strips as well.
8) Heat up a skillet and add 1 teaspoon of vegetable oil. Stir-fry the green onion with a pinch of salt until the onions wither. Transfer to the mixing bowl.
9) Heat up the skillet again and add 2 teaspoons of vegetable oil. Stir-fry the shiitake mushroom and black fungus with a pinch of salt, until softened and a little juicy. Transfer to the mixing bowl.
10) Heat up the skillet and add 1 teaspoon of vegetable oil. Add the carrot and stir-fry for 1-2 minutes. Transfer to the mixing bowl.
11) Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for approximately another 7 minutes until the noodles are soft and chewy.
12) Strain and cut them a few times with kitchen scissors or knife. Rinse the noodles with cold water to stop the cooking process.
13) Put the noodles into the mixing bowl as well next to all the other ingredients.
14) Add sesame oil, light soy sauce and sugar according to your own preferences together. Mix well by hand or a wooden spoon.
15) Add the egg garnish and continue for a final mixing. Transfer it to a big plate and serve.
2) Slice carrot and green onions into thin strips as well and set aside.
3) Crack the egg and beat in a pinch of salt with a fork.
4) Add 1 teaspoon of vegetable oil to a heated non-stick pan. Swirl the oil around and make sure that it covers the whole surface of the pan.
5) Pour the beaten egg mixture into the pan and tilt it around so the mixture spreads evenly thinly.
6) Turn off the heat and let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
7) After the egg has been set to cool down, slice it into thin strips as well.
8) Heat up a skillet and add 1 teaspoon of vegetable oil. Stir-fry the green onion with a pinch of salt until the onions wither. Transfer to the mixing bowl.
9) Heat up the skillet again and add 2 teaspoons of vegetable oil. Stir-fry the shiitake mushroom and black fungus with a pinch of salt, until softened and a little juicy. Transfer to the mixing bowl.
10) Heat up the skillet and add 1 teaspoon of vegetable oil. Add the carrot and stir-fry for 1-2 minutes. Transfer to the mixing bowl.
11) Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for approximately another 7 minutes until the noodles are soft and chewy.
12) Strain and cut them a few times with kitchen scissors or knife. Rinse the noodles with cold water to stop the cooking process.
13) Put the noodles into the mixing bowl as well next to all the other ingredients.
14) Add sesame oil, light soy sauce and sugar according to your own preferences together. Mix well by hand or a wooden spoon.
15) Add the egg garnish and continue for a final mixing. Transfer it to a big plate and serve.
In the process of soaking the shiitake mushroom and black fungus.
And I actually had a hard time looking for this baby.
Due to the existing korean groceries shop being located far away from my house,
I have zero intention to head downtown just to get the dangmyeon.
I tried my luck in two of the largest supermarkets nearby my house,
And all they offered were similar products originated from China.
I wasn't amused and convinced by it,
So I keep ended up driving even further.
Good thing I stop-by at The Peak's City Gourmet.
And eventually save me from driving so far downtown,
When I saw this Korea made dangmyeon seated nicely on the rack.
** Finally satisfied ** HAHAHA!
This is what my final product looked like.
I was so hungry the whole time I actually forgotten to add in my egg at the end.
I only remembered about it after finishing my food. HAHAHA.
I couldn't say this is the perfect Japchae that I have made,
Because there is somehow either that missing ingredient or a missing taste that I cannot seemed to comment.
I only know that my odd craving has been solved. LOL.
Shall attempt to cook for Oily next time and let him be the judge.
Original recipe also suggested ingredients such as garlic, toasted sesame seeds, spinach, onion, bell pepper, ground black pepper and even beef or pork meat.
It could differ accordingly to your desired taste,
So no worries, as you are in full control of what you would like to include into the cooking pan.
