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Japchae (Korean Glass Noodles)

Add some bold Korean flavor to your menu! Japchae is one of the signature dishes of Korean cuisine — a hearty noodle salad that's sure to please. You don't have to use beef, either: pork tenderloin or chicken work just as well, and the dish loses none of its character or flavor.

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Chapche
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 8 g
Fats 40 % 18 g
Carbohydrates 42 % 19 g
255 kcal
GI: 32 / 58 / 11
    1. First, pour the soy sauce into a small bowl, stir in the sugar, and warm it in the microwave, stirring until the sugar fully dissolves — 15 seconds is plenty. 2. Rinse the beef under running water and pat it dry with paper towels. Cut the meat into strips; it should be lean, with no membranes or sinew. Beef tenderloin is ideal, though pre-cut stir-fry beef works too and saves a step. Put the meat in a bowl, season with salt and pepper, and chill for 15–20 minutes. 3. Peel and wash the carrots and cut them into thin rounds. Peel the onion and garlic, and dice the onion. Sauté the onion and garlic in vegetable oil until golden, then add the carrots and cook gently, stirring, for about 2 minutes. 4. Thaw the mushrooms (you can do this ahead by moving them from the freezer to the fridge overnight, or speed it up in the microwave). Drain off any liquid, add the mushrooms to the pan with the vegetables, and cook for about 7 minutes, stirring now and then. 5. Sear the beef in butter, no more than 5 minutes per side, until cooked through. Cover the pan, take it off the heat, and set it aside. 6. Bring water to a boil in a saucepan (about 6 cups / 1.5 liters is enough). Salt it, add the glass noodles, and cook for 5 minutes. Drain in a colander and rinse under cold running water. Lay the noodles on a cutting board, drizzle with sesame oil, and cut into roughly 4-inch (10 cm) lengths. 7. Crack the egg into a bowl and beat it with a fork as you would for an omelet. Pour it into an oiled skillet, spread it thin, and cook on both sides — flip carefully so the egg sheet doesn't tear. Cut the egg sheet into thin strips; rolling it up first makes this easy. 8. Put the noodles in a serving bowl, drizzle with soy sauce, and add the sautéed vegetables and mushrooms, the beef, and the egg strips. Finish with another drizzle of sesame oil and a sprinkle of toasted sesame seeds. Enjoy, and share it with the people you love!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Wild mushrooms - 21  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Hulled sesame seeds - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Glass noodles - 351  kcal/100g
  • Beef tenderloin - 324  kcal/100g

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