Tuesday 24 April 2018

Korean Sweet Potato Glass Noodle (Japchae)

This week is princess recess week. Since she is at home, I can make this korean glass noodle which I had bought a few week ago. I always look forward to my children to be around so that I could cook special dish for them.

On a normal day, I will just settle with simple lunch.

My mum-in-law likes to cook also glass noodle. But she usually uses the very fine and thin white glass noodle. She cooks glass noodle with minced meat and eggs without veggies. Hers is real savory without any sugar added. The type that I used in this recipes are the thicker type which is a little grey in colour. There are made from sweet potato. Mum-in-law uses those made from green beans.

While I was searching for Korea glass noodle or also called sweet potato glass noodle 冬粉, I realised that those selling in the supermarket are mostly made in China although they are called Korean Glass noodle.

As I could not find any Korean glass noodle that are  made in Korea, even those Korean branded in the supermarket that I have patronised are made in China, so I have to settle with China made Korean Glass Noodle.

Daughter was delighted when she saw the noodle. She took second serving after she finished those in her plate. When she is happy, I am happy too😁

This is the recipe :

Ingredients :
140gm Korean Glass Noodle/ Sweet Potato Noodle (Half pkt of 284g)
3 pcs Dried shitake mushroom, soak in water to soften, then cut into thin strips
3-4pcs Black fungus, soak to soften then cut into thin strps
1/2 Carrots , cut into thin strips
1/2 Red Capsicum
2-3 leaves of Cabbages, cut into thin strips
1/2 Red Big Onion, slice into thin strips
2-3 stalks of Spring onion, cut into 1inch length 
150g Beef( i used frozen shabu shabu), cut into strips
1 tbsp cooking oil( i use olive oil)

Some fried white sesame(optional)

Some Water for boiling noodle

For mushroom:
1tsp minced garlic
1/2 tbsp light soy sauce
Dash of pepper

For Beef:
1 tsp minced garlic
1 tbsp dark soy sauce
1 tsp light soy sauce
1/2 tsp raw sugar (can use any type of sugar)
1/2 tbsp cooking wine
1/2 tbsp sesame oil
Dash of black pepper (can use white pepper)

For Noodle;
1 tsp minced garlic
1 tbsp dark soy sauce
1 tsp light soy sauce
1/2 tsp raw sugar (can use any type of sugar)
1/2 tbsp cooking wine
1 tbsp sesame oil

1. Boil water in pot. Once water is boiled, add in the noodle. When the noodle is soften, approx. 1-2min. Off the heat. Remove from water and rinse the noodle with cold water until noodle is cold. Set aside

2. Season cut mushroom and beef with seasoning accordingly. Set aside. 

3.  Use a non-stick wok/pan, add oil. Add in sliced onion. Stir fry onion until is soften, add seasoned mushroom and also black fungus. Stir until mushroom is fragrance, add seasoned beef and carrots and cabbages. Stir fry until beef is about cooked, add capsicum. Stir fry 1-2 min until beef is totally cooked. Remove from heat and set aside.

4. In the same wok, add the cooked glass noodle as in the above (1). Add also the noodle seasoning. Stir fry and mix them well. Return the beef mushroom mixture from above (3) into the fry pan/wok.. Mix them well. Add spring onion. Mix well. Sprinkle some fried white sesame.  Remove from heat. Dish japchae/galss noodle into individual serving plate. Serve. 


1. As my daughter doesn't like savory food sweet, so I have reduced the sugar. You may add extra sugar if you prefer more sweet taste japchae.

2. You may adjust the seasonning accordingly to your taste.

3. You may replace cabbages with spinach or other green vegetables.

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