Ingredients with Measurements:
- 1 pound of chokbal (pork trotters)
- 8 ounces of sweet potato starch noodles
- 1 onion, sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Special Equipment Needed:
- Large pot for boiling chokbal
- Large skillet or wok for stir-frying
Step-by-Step Instructions:
1. Rinse the chokbal under cold water and place them in a large pot. Fill the pot with enough water to cover the chokbal and bring it to a boil. Reduce the heat to low and simmer for 2-3 hours until the chokbal is tender. Drain and set aside.
2. Soak the sweet potato starch noodles in warm water for 20 minutes until they are soft and pliable. Drain and set aside.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry for 30 seconds until fragrant.
4. Add the onion, carrot, and red bell pepper to the skillet and stir-fry for 2-3 minutes until they are tender.
5. Add the cooked chokbal to the skillet and stir-fry for 2-3 minutes until they are heated through.
6. Add the sweet potato starch noodles to the skillet and stir-fry for 2-3 minutes until they are coated with the vegetables and chokbal.
7. In a small bowl, mix together the soy sauce, sugar, and sesame oil. Pour the sauce over the noodles and stir-fry for an additional 2-3 minutes until the noodles are evenly coated.
8. Season with salt and pepper to taste. Garnish with sesame seeds and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 3 hours for chokbal, 15 minutes for stir-frying
Temperature:
- Medium-high heat for stir-frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 22g
- Carbohydrates: 36g
- Protein: 21g
Substitutions for ingredients:
- Beef or chicken can be substituted for chokbal
- Any type of vegetable can be used for the stir-fry
- Rice noodles can be used instead of sweet potato starch noodles
Variations:
- Add sliced mushrooms or spinach to the stir-fry
- Use different types of meat or seafood
- Make it spicy by adding chili flakes or hot sauce
Tips and Tricks:
- Make sure to simmer the chokbal for at least 2 hours to ensure they are tender
- Soak the sweet potato starch noodles in warm water to prevent them from sticking together
- Cut the vegetables into thin, uniform strips for even cooking
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation Ideas:
- Serve on a large platter with sesame seeds sprinkled on top
- Garnish with fresh herbs or sliced green onions
Garnishes:
- Sesame seeds
- Fresh herbs
- Sliced green onions
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested Side Dishes:
- Korean-style fried chicken
- Japchae
- Bibimbap
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or broth to the skillet
- If the stir-fry is too salty, add a bit more sugar or a squeeze of lemon juice to balance the flavors
Food Safety Advice:
- Make sure to cook the chokbal thoroughly to prevent any foodborne illnesses
- Store leftovers in the refrigerator and consume within 3 days
Food History:
- Chokbal Japchae is a Korean dish that combines the flavors of stir-fried vegetables, sweet potato starch noodles, and tender pork trotters. It is a popular dish in Korean cuisine and is often served at special occasions and celebrations.
Flavor Profiles:
- Savory, slightly sweet, and nutty from the sesame oil and sesame seeds
Serving Suggestions:
- Serve hot as a main dish with rice and other Korean side dishes
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Region: Korean