Resep Masakan Korea Jap Chae | Korean Glass Noodle And Vegetable Stir-Fry Recipe

• Serves: 2-4
• Prep Time: 30
• Total Time: 1 hour

Ingredients

• 3-4 garlic
• 8 oz sweet potato noodle
• 5 dried shiitake mushrooms
• 5 scalion
• 6 oz beef
• 5 tbsp soy sauce
• 4 tbsp sugar
• 2 tbsp sesame oil
• 3 tbsp vegetable oil
• 1 carrot
• 8 oz spinach
• 1 tsp roasted sesame seed

Instructions

Soak the shiitake mushroom in hot water for about 30 minutes. Then drain and cut off their stems. Slice the caps into thin strips (about 1/8-inch).
Slice the spring onion finely.
Chop the garlic into fine pieces. Set aside.
Cut the beef against the grain into thin slices. Then combine the beef slices, 2 tbsp sugar, 3 tbsp soy sauce. Stir and toss to mix. Set aside to marinade about at 30 minutes.
Peel the carrot and cut it into julienne strips about 2-inch length.
Wash and drain the spinach. Then drop it into boiling water for about 1 minute. Immediately drain and rinse it under running cold water. Drain and squeeze the water out. Separate the leaves. Set aside.

Bring a large pot of water to boil. Then drop the sweet potato noodle and cook for about 5 minutes or until the noodle is soft but al dente. Drain and rinse under running cold water. Put it in a bow and mix with 2 tbsp of sesame oil to prevent sticking.

In a stove, heat 3 tbps of vegetable oil in a wok over high heat. Then add garlic and stir-fry it about 1 minutes. Then add the sliced beef and cook it about 1 minutes. Add mushroom and carrots. Continue to cook until the veggies is tender but not soggy. Add the sweet potato noodle, 2 tbps sugar, 2 tbsp soy sauce. Stir-fry them about 1-2 minutes or until they are heated through. Adjust seasoning if needed.

Last, add the toasted sesame seed. Toss to mix well. Transfer to serving platter.