JAPCHAE: SWEET POTATO NOODLES STIR-FRIED WITH VEGETABLES

JAPCHAE: SWEET POTATO NOODLES STIR-FRIED WITH VEGETABLES image

Categories Pasta

Yield 6 to 8 people

Number Of Ingredients 22

Ingredients

For the noodles
12 ounces Korean vermicelli (sweet potato starch noodles), or dangmyen*: Place noodles in a large bowl. Pour boiling water to immerse and soak noodles until pliable, about 20 minutes. Drain and rinse under cool water. While noodles are soaking prepare beef and vegetables.
For the beef and vegetables
1/2 pound lean sirloin, sliced into 2-inch strips
1/4 cup rehydrated dried shitake mushrooms (about 4 large or 8 small), stems removed, and sliced into thin strips
1/2 cup fresh oyster mushrooms, blanch in boiling, salted water for 30 seconds, shock in cold water, lightly squeeze out excess water and slice thin
1 cup onion, julienned lengthwise
2 cups English hothouse cucumber skins, cut into 5-inch julienne; spread on a large plate, sprinkle with 1 teaspoon salt and let rest 25 minutes. Then, roll in a dry cloth or paper towel and gently squeeze out excess liquid
1 cup carrots, cut into 5-inch julienne
3 cups red bell pepper, trimmed and de-seeded, cut into 2-inch strips: blanch in boiling, salted water for 45 to 60 seconds, plunge into cold water, drain, julienne and place in colander to drain excess liquid
Optional: 1/2 Asian pear, julienned
For the yangnyumjang sauce
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon honey
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon sesame salt*
1/2 teaspoon black pepper
2 tablespoons chopped green onion
1 teaspoon finely minced ginger
1 teaspoon chopped garlic

Steps:

In a medium bowl, mix yangnyumjang sauce ingredients, whisking well. Set aside. Add 4 tablespoons of the yangnyumjang sauce to the sliced beef and combine well. Heat 2 tablespoons of oil in a wok over medium-high heat. Add beef, stir-frying until it is no longer red. Remove from the wok. Set aside. Heat 1 tablespoon of canola oil in a wok over medium-high flame. When it begins to sizzle, add 5 tablespoons yangnyumjang sauce and 1/4 cup water. Add noodles, stir-frying 3-4 minutes. Transfer to a large bowl and set aside. Mix shitake with 1 teaspoon each of: soy sauce, sugar and sesame oil, plus dash of pepper. Heat 1 teaspoon of oil in wok over medium heat. Add shitakes, stir-frying about 3 minutes. Set aside. Season oyster mushrooms with 1/4 teaspoon salt, 1 teaspoon sesame oil and a dash of pepper. Heat 1 teaspoon oil in wok over medium heat. Add mushrooms, stir-frying 1-2 minutes. Transfer to bowl with shitakes. Add 1 teaspoon of oil to wok over medium heat. When hot, add onion, stirring frequently. Sprinkle 1/2 teaspoon of salt. Saute about 3 minutes, adding a little water if onions stick. Remove from heat and transfer to bowl with mushrooms. Heat 1 teaspoon of oil in wok over medium-high heat. Stir-fry cucumber skins, 1-2 minutes. Remove from heat and spread on a plate to cool. Heat 1 teaspoon of oil in a pan over medium heat. Add carrots and cook 2-3 minutes. Season with 1/2 teaspoon salt. Remove from heat. Spread on plate to cool. Heat 1 teaspoon of oil in wok over medium-high heat. Add red bell pepper with 1-1/2 teaspoon chopped garlic and 1 teaspoon salt. Stir-fry 2-3 minutes. Remove from heat. Stir in 2 tablespoons chopped green onion, 1 teaspoon sesame salt * and a dash of pepper, combining well. When all ingredients are cool, toss beef, vegetables and 2 tablespoons of yangnyumjang sauce with the noodles. Serve at room temperature or chilled. *Available from Korean grocers or Asian markets