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  • Helen ModernPepper

EASY Japchae (NEW) + Japchae Dumpling๐ŸฅŸ(Korean Glass noodles w vegetables) ์ดˆ๊ฐ„๋‹จ ์žก์ฑ„+๐ŸฅŸ์žก์ฑ„๋งŒ๋‘ ใƒใƒฃใƒ—ใƒใ‚ง ๐ŸŒฑ


#japchae #์žก์ฑ„ #glassnoodles


Right-Click on the webpage and select language for translation

ํ•œ๊ตญ์–ด๋กœ ๋ฒˆ์—ญํ•˜๋ ค๋ฉด ์›น ํŽ˜์ด์ง€๋ฅผ ๋งˆ์šฐ์Šค ์˜ค๋ฅธ์ชฝ ๋ฒ„ํŠผ์œผ๋กœ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค

Haga clic derecho en el sitio web para traducir al espaรฑol


Want to learn how to make everyone's favorite Korean noodle dish, Japchae? Well, you came to the right place today๐Ÿ˜‹. Today, I'm going to share my TIPS & HACKS with you on making delicious japchae at home.


๐ŸฅŸBONUS RECIPE: How to turn your leftover japchae into japchae dumplings/mandu/์žก์ฑ„๋งŒ๋‘. SUPER EASY way to turn your japchae into another delicious japchae dish!


Today's recipe includes:

How to make EASY and AUTHENTIC japchae with hacks and tips (small portion recipe, serving size for 2 adults)

EASY flat Japchae dumplings/Mandu/๋‚ฉ์ž‘ ์žก์ฑ„๋งŒ๋‘

Dumpling soy sauce dipping sauce (written recipe is below)

(๐ŸŒฑVegan-friendly substitutions included)


Dumpling = ManDu/๋งŒ๋‘


๐Ÿ‡ฐ๐Ÿ‡ท๋ง›์žˆ๊ณ  ์‰ฝ๊ฒŒ ์žก์ฑ„ ๋งŒ๋“œ๋Š” ๋ฐฉ๋ฒ• ์•Œ๋ ค๋“œ๋ฆด๊ฒŒ์š”. ๊ฐ„๋‹จํ•˜๊ณ  ๋ง›์žˆ๋Š” ๋‚ฉ์ž‘ ์žก์ฑ„๋งŒ๋‘ ๋ ˆ์‹œํ”ผ๋„ ์•Œ๋ ค๋“œ๋ฆด๊ฒŒ์š”. ๊ฐ€์กฑ๊ณผ ์นœ๊ตฌ๋“ค์ด ์ข‹์•„ํ•  ๊ฒƒ์ž…๋‹ˆ๋‹ค.


๐Ÿ‡ฐ๐Ÿ‡ท์˜ค๋Š˜์˜ ๋ ˆ์‹œํ”ผ์—๋Š”:

์ดˆ๊ฐ„๋‹จ ์žก์ฑ„ ๋ ˆ์‹œํ”ผ (2 ์ธ๋ถ„ ์žก์ฑ„ ๋ ˆ์‹œํ”ผ) + ๋‚ฉ์ž‘ ์žก์ฑ„๋งŒ๋‘ ๋งŒ๋“ค๊ธฐ + ๋งŒ๋‘ ์–‘๋…๊ฐ„์žฅ ๋ ˆ์‹œํ”ผ


Japchae is a gourmet noodle dish that is often enjoyed as a celebratory dish, and for major holidays meals. YUP, japchae is NOT a casual Korean noodles dish. So if you are treated with japchae next time you are at a Korean household, know that they are serving you a special gourmet dish.

Today, I am going to share with you how to make this delicious gourmet noodle dish at home with lots of tips and hacks, without compromising on its delicious authentic taste. You will be able to make authentic Japchae for your friends and family. AND they will LUV you for it๐Ÿ’š


FUN FACTS:

Japchae/์žก์ฑ„ is made with sweet potato starch noodles called, DangMyeon/๋‹น๋ฉด.

Many non-Korean friends call japchae, Glass Noodles.


๐ŸŒŸBelow You'll Find:

INGREDIENTS

KOREAN PRODUCT LINKS

RECIPE INSTRUCTION

RECIPES mentioned in today's video recipe

I would love to hear from you, so please do leave me comments, questions or simply say Hi...:-)


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See you soon in my next video recipe...:-)

Thanks for watching!


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Helen

(๐ŸŒฑVegan friends, use vegan dumplings)

๐ŸฅฌINGREDIENTS/์žฌ๋ฃŒ

Broth for cooking DanyMyeon/๋‹น๋ฉด์œก์ˆ˜

1/2 lbs/225 grams DangMyeon/๋‹น๋ฉด (sweet potato starch noodles)

6 Cups Water

2 Tablespoon Soy Sauce/(All-Purpose)/๊ฐ„์žฅ or JinGanJang/์ง„๊ฐ„์žฅ

1 Tablespoon Brown Sugar/ํ‘์„คํƒ•

1 Tablespoon Beef Dashida, optional (๐ŸŒฑVegan friends, use Yeondu/์—ฐ๋‘)

1 Garlic (whole clove)/๋งˆ๋Š˜

1/8 Teaspoon Black Pepper/ํ›„์ถง๊ฐ€๋ฃจ ์ž‘์€ ๊ผฌ์ง‘

*If you don't use Beef Dashida or Yeondu, add one more tablespoon of soy sauce


Once The Noodles Are Cooked

1 Tablespoon Oil/์‹์šฉ์œ 

1/2 Tablespoon Sesame Oil (ChamGheeLeum)/์ฐธ๊ธฐ๋ฆ„


MUST-HAVE Vegetables

1/2 White Onion (medium size)/์–‘ํŒŒ

2 Scallions/ํŒŒ

1/2 Carrot (medium size)/๋‹น๊ทผ

1 Pinch Of Salt/์†Œ๊ธˆ ํฐ๊ผฌ์ง‘

1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/ํ›„์ถง๊ฐ€๋ฃจ ์ž‘์€ ๊ผฌ์ง‘

1 Tablespoon Oil/์‹์šฉ์œ 


Optional Vegetables

Long Stem Spinach (2 twig bunches)/์‹œ๊ธˆ์น˜ (substitution: Dinosaur kale leaves-only without stems)

3 Shiitake Mushrooms/ํ‘œ๊ณ ๋ฒ„์„ฏ

  • 1 Tablespoon DangMyeon noodle broth/๋‹น๋ฉด์œก์ˆ˜

  • 1/2 Tablespoon Soy Sauce/(All-Purpose)/๊ฐ„์žฅ

  • 1/2 Teaspoon minced garlic/๋งˆ๋Š˜

  • 1/2 Teaspoon Brown Sugar/ํ‘์„คํƒ•

  • 1 Tablespoon Oil/์‹์šฉ์œ 

  • 1 Pinch Of Salt/์†Œ๊ธˆ ํฐ๊ผฌ์ง‘

  • 1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/ํ›„์ถง๊ฐ€๋ฃจ ์ž‘์€ ๊ผฌ์ง‘


1/4 Red Bell Pepper/๋นจ๊ฐ„ ํ”ผ๋ง/ํŒŒํ”„๋ฆฌ์นด

  • 1 Tablespoon Oil/์‹์šฉ์œ 

  • 1 Pinch Of Salt/์†Œ๊ธˆ ํฐ๊ผฌ์ง‘

  • 1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/ํ›„์ถง๊ฐ€๋ฃจ ์ž‘์€ ๊ผฌ์ง‘


Beef/์‡ ๊ณ ๊ธฐ ์•ˆ์‹ฌ-๋“ฑ์‹ฌ

1/4 lbs (115 grams) Beef Rib Eye or any lean cut of beef (thinly sliced)

  • 1 Tablespoon DangMyeon noodle broth/๋‹น๋ฉด์œก์ˆ˜

  • 1/2 Tablespoon Soy Sauce/(All-Purpose)/๊ฐ„์žฅ

  • 1/2 Teaspoon minced garlic/๋งˆ๋Š˜

  • 1/2 Teaspoon Brown Sugar/ํ‘์„คํƒ•

  • 1 Tablespoon Oil/์‹์šฉ์œ 

  • 1 Pinch Of Salt/์†Œ๊ธˆ ํฐ๊ผฌ์ง‘

  • 1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/ํ›„์ถง๊ฐ€๋ฃจ ์ž‘์€ ๊ผฌ์ง‘


Optional Egg Garnish

2 Egg Yolks/๊ณ„๋ž€ ๋…ธ๋ฅธ์ž

1 Teaspoon Oil/์‹์šฉ์œ 

(๐ŸŒฑVegan friends, yellow bell peppers)


EASY Flat-Shaped Japchae Dumplings/Mandu/๋‚ฉ์ž‘ ์žก์ฑ„๋งŒ๋‘

2 Dumpling Wrapper per dumpling (substitution: Pillsbury pizza dough)

Some lukewarm water for finger dipping

2 Tablespoon Oil/์‹์šฉ์œ 

Aluminum foil


Dumpling Dipping Sauce/๋งŒ๋‘ ์–‘๋…๊ฐ„์žฅ

1 Tablespoon Soy Sauce (All-Purpose)/๊ฐ„์žฅ

1 Tablespoon Water/๋ฌผ

1/2 Tablespoon Brown Rice Vinegar (any mild vinegar will suffice)/ํ˜„๋ฏธ์‹์ดˆ

1/2 Tablespoon Finely Minced Scallions/ํŒŒ

1/4 Teaspoon Korean Red Pepper Flakes (GoChuGaRu)/๊ณ ์ถง๊ฐ€๋ฃจ

1/4 Teaspoon Sesame Oil (ChamGheeLeum)/์ฐธ๊ธฐ๋ฆ„

1/4 Teaspoon Sesame Seed Salt (KkehSohGeum)/๊นจ์†Œ๊ธˆ


INGREDIENT PRODUCT LINKS

For more Korean ingredients and kitchen gadgets, CLICK HERE to shop at Modern Pepper Store

DangMyeon Noodles/ํ•œ๊ตญ์‚ฐ ๋‹น๋ฉด (Made In Korea)

Beef Dashida/์‡ ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค

Yeondu/์—ฐ๋‘ (Vegan Broth Flavor Enhancer)

Organic Soy Sauce ์œ ๊ธฐ๋† ๊ฐ„์žฅ

Kikkoman All-Purpose Soy Sauce

Apple Vinegar ์‚ฌ๊ณผ์‹์ดˆ

Sesame Oil ์ฐธ๊ธฐ๋ฆ„

Sesame Seed Salt ๊นจ์†Œ๊ธˆ


๐ŸŒถKorean Red Pepper Flakes (GoChuGaRu)

Budget-Friendly Korean Red Pepper Flakes

https://amzn.to/2FDz741โ€‹โ€‹โ€‹https://amzn.to/2HhLC5Eโ€‹โ€‹โ€‹

(Mild or Very Spicy)

https://amzn.to/2RLljXyโ€‹โ€‹โ€‹

https://amzn.to/3mDLgqgโ€‹โ€‹โ€‹

100% Made In Korea GoChuGaRu

https://amzn.to/34oe3FIโ€‹โ€‹โ€‹

https://amzn.to/34xLJRrโ€‹โ€‹


Oils/์‹์šฉ์œ 

Extra Virgin Olive Oil - Cold Pressed - Made In Italy

Extra Virgin Olive Oil - Made In Spain

Organic Extra Virgin Olive Oil - Made In Spain

Soybean Oil ์ฝฉ๊ธฐ๋ฆ„

Peanut Oil ๋•…์ฝฉ๊ธฐ๋ฆ„


Kosher Salt ์†Œ๊ธˆ

Whole Black Peppercorns ํ›„์ถ”

Peppercorn Grinders ํ›„์ถ” ๋ถ„์‡„๊ธฐ


Frying & Saute Pans/ํ”„๋ผ์ดํŒฌ

Stainless Steel Saute Pan - 5 Quart

Fry Pan - Copper Core 5-Ply Bonded

Nonstick Restaurant Fry Pan Professional Aluminum, 12", NSF-Certified

Nonstick Fry Pan Cookware Set, 10 Inch and 12 Inch Fry Pan

Non-Stick Fry Pan / Cookware, 12-Inch, Silver


Disposable Food Safe Gloves

Kitchen Shears

Maple Wood Cutting Board

German Knife Set (12 Pieces)

German Chef's Knife


RECIPE INSTRUCTIONS


Pre-soaking The DangMyeon Noodles/๋‹น๋ฉด

In a large mixing bowl or roasting pan, add the noodles. Add room-temperature water to fully submerge the noodles. Place a large heavy plate on top of the noodles to keep them fully submerged underwater. About 20 to 30 minutes later, the noodles will soften so that when you pick them up, they should bend naturally. DO NOT soak the water in warm or hot water. Doing so will make the noodles bloated. So what is the idea behind pre-soaking these noodles? If you cook the noodles without pre-soaking in water, you'll have to cook them much longer, and therefore risk the chance of over-cooking the noodles.

FYI - DangMyeon noodles are very sensitive to heat and water absorption. They can easily overcook, which will result in spongy and super soggy noodles. And these noodles need to cool down immediately after they are done cooking, or else, they will literally get bloated so quickly that you will not be able to pick them up with your chopsticks.

TIP: While the noodles are soaking in water, prep the vegetables.


Cooking The DangMyeon Noodles/๋‹น๋ฉด + Quick Spinach Blanching

In a large saute pan, bring 6 cups of water to boil. (Continue to keep the stove heat at high.) Add the ingredients listed above (except the presoaked DangMyeon noodles). Add the long-stemmed spinach or Dinosaur kale leaves to the boiling broth for 10 seconds. Then transfer the blanched spinach to a large roasting pan.

Long Stemmed Spinach Trimming: Cut off the root ends. At the root end, criss-cross cut the base with a knife and pull it apart (as shown in the video).

Now, add the pre-soaked DangMyeon noodles to the boiling broth. Once the broth starts boiling, the noodles will be done in 3 to 5 minutes. Make sure to stir the noodles around occasionally. At 3 minutes, sample a taste the noodle. It should taste slightly chewy, and somewhat soft. If it tastes hard, let it cook for another minute and repeat the taste test.

At this point, the noodles should taste just mildly salty or bland. We will be seasoning the rest of the vegetables and beef with salt and soy sauce, so the noodles with the rest of the seasoned ingredients should yield a balanced salty taste.

Once the noodles are done, immediately transfer the noodles to a large roasting pan. (Leaving the cooked noodles in the pan even for a minute will quickly turn your chewy noodles into soggy and bloated noodles.)


Cooling Down The Cooked Noodles

Pick up the noodles a few times to quickly air out the heat. Then drizzle 1 tablespoon extra-virgin olive oil, and 1/2 tablespoon of sesame oil on the noodles. Then pick up noodles a few times to mix in the oils and air out the heat.


Pan Frying The Vegetables

Prepare all the vegetables ahead of time, so you can quickly pan-fry the vegetables and beef in minutes while the noodles are cooling down.

Cut the onions, scallions, red pepper peppers, and mushrooms (remove the stems) in similar width and length (as shown in the video). Carrots are julienned.


Preheat your frying pan on high heat. It is best to use a heavy bottom frying that can evenly distribute the high heat. (Continue to keep the stove heat at high.)


(Onions, Scallions, Red Bell Peppers, and Carrots)

Add 1 tablespoon of oil, onions, a pinch of salt, and a small pinch of black pepper (about 1/8 teaspoon). Quickly stir-fry until the onions turn slightly charred/brown. Then push the onions to one side of the pan, and add the red bell peppers, 1/2 to 1 tablespoon of oil, a pinch of salt, and a small pinch of black pepper. Quickly stir fry until slightly charred/brown. Then quickly add the carrots and scallions. Stir fry for 10 seconds and transfer the vegetables to the roasting pan.


TIP: In between each fry, quickly clean the pan of the residue with a wet paper towel (as shown in the video). This is to avoid using multiple frying pans, which means less dishwashing...YAY๐Ÿค—


(Shiitake Mushrooms)

Preheat your frying pan on high heat. Add 1 tablespoon of oil, mushroom slices, a pinch of salt, and a small pinch of black pepper. Quickly stir-fry until the mushrooms are slightly charred/brown. Then lower the stove heat to medium. Tilt your frying pan to one side so all the mushrooms are together. (Keep the tilted part of the frying pan, directly over the fire.). Add the rest of the ingredients listed above. Let the liquid sizzle as you move the mushrooms around, while still keeping the frying pan tilted. In about 15 seconds, most of the liquid will have steamed away. Quickly transfer the mushrooms to the roasting pan.


Beef

You can use the same beef slices that you normally use to make bulgogi with. You can hand tare the beef slices or roughly chop them with a knife.

Preheat your frying pan on high heat. Add 1 tablespoon of oil, beef slices, a pinch of salt, and a small pinch of black pepper. Quickly stir-fry until half of the red color of the beef slices is gone. Continue to keep the stove heat at high. Tilt your frying pan to one side so all the beef pieces are together. (Keep the tilted part of the frying pan, directly over the fire.). Add the rest of the ingredients listed above. Let the liquid sizzle as you move the mushrooms around, while still keeping the frying pan tilted. In about 30 seconds, most of the liquid will have steamed away. Quickly transfer the beef to the roasting pan.


Mixing The Noodles & Sides

Using kitchen shears, cut the noodles once across (as shown in the video). Using your hand, gently mix the noodles with the rest of the ingredients. Now, have a taste test. Sample some noodles with one or two vegetables and a piece of beef or mushroom. If you prefer a saltier taste, then add just a bit of salt and/or soy sauce to the noodles, mix again, and taste test again. NOW, japchae is not meant to be a sweet-tasting noodles dish. BUT if you prefer a sweet taste, add some brown sugar (melt the sugar with some of the broth liquid before adding to the noodles), and mix again.


Egg Garnish (Optional)

Whip up the two egg yolks with a small whisk. (Watch the video to view how to separate the egg yolks.) Preheat your frying pan on low heat. Add about 1 teaspoon of oil to the pan, and evenly coat the pan. Add the egg yolk mixture. Using a spatula, spread the egg to create an even circle. Let the egg cook for about a minute on low heat. Then turn over the egg. Immediately turn off the stove heat. Let the rest on the frying pan for about 30 seconds. Then transfer to a cutting board and let it rest for about 2 to 3 minutes. Loosely roll up the egg, and cut it into long strips (as shown in the video).

๐ŸŒฑVegan friends, use yellow bell peppers as your garnish. Add a few slices of the yellow bell peppers when you stir fry the other vegetables.


Sesame Seed Garnish (Optional)

Just sprinkle a little of the sesame seeds. Less is more when it comes to garnishing with sesame seeds. Adding lots of sesame seeds to your dish does NOT make it taste better. So, no sesame seeds explosions on your japchae๐Ÿ™


EASY Flat-Shaped Japchae Dumplings/Mandu/๋‚ฉ์ž‘ ์žก์ฑ„๋งŒ๋‘

Use any dumpling wraps. I used king-size Korean dumpling wraps made with sweet rice flour, which makes it taste extra chewy. You can find Korean dumpling wraps at the freezer section of your Korean supermarket. Let the frozen wrappers thaw out in the refrigerator overnight or on your kitchen counter for about an hour. OR if you can't get to an Asian market, you can use Pillsbury pizza dough. Just roll it out so it is thinner. Cut into squares about the size of our palm or bigger, and follow the same recipe.

  1. Dip your finger in lukewarm water, and wet the outer rim of the wrapper.

  2. Add the japchae in the middle of the wrapper.

  3. Take the second wrapper and place it on top of the japchae.

  4. Using your fingertips, gently press down on the outer rims of the wrapper to create a seal.

  5. Then gently press the fingertips toward the pile of the japchae, and use your palm to gently press out any air pockets.

  6. Preheat your non-stick frying pan on high heat. Then lower the heat to medium-high.

  7. Add 2 Tablespoons of oil to your preheated non-stick frying pan. Add the dumplings. Tilt and rotate the frying pan to evenly distribute the oil. Cover the pan loosely with aluminum foil. Let it cook for 2 -3 minutes or until the dumpling skin turns golden brown. The heat remains at medium-high.

  8. Quickly turn over the dumplings. Tilt and rotate the frying pan to evenly redistribute the oil. Cover the pan loosely with aluminum foil. Keep the stove heat at medium-high, and let it cook for 2 - 3 minutes or until the dumpling skin turns golden brown.

  9. Turn up the stove heat to HIGH. Quickly add the 1/4 cup of boiling water. (It is important to use boiling water to continue building on the heat of the frying pan.) Cover the pan loosely with aluminum foil and let it continue steaming on high heat for about 1 minute or until the water evaporates.

  10. Immediately transfer the cooked dumplings to a plate. Loosely cover with the aluminum foil, making sure there are openings for the steam to vent. Let the cooked dumplings rest for a few minutes before consuming. This resting period is important for the moisture to retract within, making the dumpling stuffing moist, while hot dumplings cool down. If you bite into a dumpling right off the frying pan, you'll end up scorching your mouth, and it also doesn't look so cute when you have to split it out๐Ÿ˜‚

Dumpling Dipping Sauce/๋งŒ๋‘ ์–‘๋…๊ฐ„์žฅ

In a small condiment bowl, add all the ingredients listed above. Mix well and enjoy with your dumplings. This soy sauce dumpling dipping sauce can also be enjoyed with the Dumpling Fried Rice.


Here is my Dumpling Fried Rice recipe (๋งŒ๋‘ ๋ณถ์Œ๋ฐฅ ๋ ˆ์‹œํ”ผ)



Other recipes included in today's video:

Korean BBQ [LA Galbi] Beef Short Ribs Restaurant-Style Galbi Recipe, LA๊ฐˆ๋น„ ํ™ฉ๊ธˆ๋ ˆ์‹œํ”ผ, Kalbi + Mukbang ๋จน๋ฐฉ


Korean Fried Chicken Wings (NEW) Non-Spicy & SPICY Korean Fried Chicken Recipe (์–‘๋…์น˜ํ‚จ)์•ˆ๋งค์šด + ๋งค์šด ์–‘๋…์น˜ํ‚จ์†Œ์Šค


Spicy Mixed Noodles (Bibimguksu ๊น€์น˜๋น„๋น”๊ตญ์ˆ˜) Kimchi Noodles Recipe + Mukbang ๋น„๋น„๋ฐ”๋ฝ ๊ตญ์ˆ˜ ์–‘๋…์žฅ ์ดˆ๊ฐ„๋‹จ (ใ‚ญใƒ ใƒ้บบ)


Spinach Side Dish (Sigeumchi-namul: ์‹œ๊ธˆ์น˜๋‚˜๋ฌผ) Korean Spinach Salad

































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