By the Hansik Promotion Institute
Japchaedeopbap is a delicious and hearty Korean dish that combines the savory flavors of stir-fried vegetables, tender pork and chewy sweet potato noodles, all atop a bed of cooked rice. This recipe brings together a beautiful balance of textures and flavors, with a savory soy sauce marinade for the pork and a touch of sesame oil to round out the dish.
While the recipe calls for pork, feel free to swap in other meats or even tofu for a vegetarian version. The key to this dish is high-heat stir-frying, ensuring the ingredients remain crisp and flavorful. Whether you're making it for a weeknight dinner or a special occasion, this dish offers a satisfying and colorful meal for four.
Serves 4.
Ingredients
- 920 grams cooked rice
- 120 grams pork
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 120 grams sweet potato noodle
- 2 cloves garlic
- 1/2 green bell pepper
- 1/2 red bell pepper
- 30 grams carrot
- 100 grams onion
- 1 large green onion
- 4 ear mushrooms
- 1 1/2 tablespoon starch water
- vegetable oil as needed
- salt as needed
- sesame oil as needed
- 1 tablespoon toasted sesame seeds
Seasoning for noodles
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- Pinch of ground black pepper
Preparation
Prepare cooked rice.
Soak the sweet potato noodles in lukewarm water for 20 minutes.
Cut the pork into 5×0.3×0.3-cm strips. Marinate the pork strips in the soy sauce and rice wine.
Cut the bell peppers into 5×0.3×0.3-cm strips.
Cut the onion into long thin slices.
Slice the green onion diagonally. Mince the garlic.
In a medium bowl, place the ear mushrooms, add enough boiling water to cover, and let soak for 5 minutes. Shred the ear mushrooms.
In a small bowl, mix starch powder and water to make starch water.
Cooking
Heat a skillet with vegetable oil over high heat. Stir-fry the onion, green bell pepper, red bell pepper and ear mushroom in order.
Heat another skillet with vegetable oil over high heat. Stir-fry the pork strips.
In a large saucepan, add 4 cups water and bring to a boil over medium heat. Add the soaked sweet potato noodles and cook for 5 minutes. Drain well. In a skillet with vegetable oil over high heat, stir-fry the sweet potato noodles and add seasoning for noodles. Cook for 5 minutes.
Add the starch water to thicken the consistency. Sprinkle with sesame oil and toasted sesame seeds.
Tip
Old-fashioned Korean japchae involves making the dish in a large amount at once. First, stir-fry each of the ingredients and then season them together. If you only cook a small amount, put ingredients in the pot in order of slowest cooking and stir-fry over high heat. Ingredients can be exchanged with meat, vegetables, mushrooms, etc.
yoohong@heraldcorp.com
