Ingredients with Measurements:
- 1 pack of Eomandu (Korean fish dumplings)
- 200g of sweet potato noodles
- 1/2 onion, sliced
- 1/2 carrot, julienned
- 1/2 red bell pepper, julienned
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- Salt and pepper to taste
- Toasted sesame seeds for garnish
Special Equipment Needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-Step Instructions:
1. Boil sweet potato noodles according to package instructions. Drain and rinse with cold water, then set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds.
3. Add sliced onion, julienned carrot, and red bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are slightly softened.
4. Add Eomandu (Korean fish dumplings) to the wok and stir-fry for another 2-3 minutes until dumplings are lightly browned.
5. Add cooked sweet potato noodles to the wok and stir-fry for 1-2 minutes until noodles are heated through.
6. In a small bowl, mix together soy sauce, sesame oil, sugar, salt, and pepper. Pour the sauce over the noodle and dumpling mixture and stir-fry for another minute.
7. Transfer the Eomandu Japchae to a serving dish and garnish with toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 40g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Eomandu can be substituted with other types of dumplings or protein such as tofu or chicken.
- Sweet potato noodles can be substituted with other types of noodles such as glass noodles or udon noodles.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms or spinach to the stir-fry for extra flavor and nutrition.
- Add a beaten egg to the stir-fry for a protein boost.
- Make a vegetarian version by omitting the Eomandu and using vegetable broth instead of fish broth.
Tips and Tricks:
- Rinse the sweet potato noodles with cold water after boiling to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the noodles and dumplings from sticking to the pan.
- Adjust the seasoning to your liking by adding more or less soy sauce, sugar, or sesame oil.
Storage Instructions:
Leftovers can be stored 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 the Eomandu Japchae in a large serving dish or individual bowls. Garnish with toasted sesame seeds and sliced green onions for added color and flavor.
Garnishes:
Toasted sesame seeds, sliced green onions, chopped cilantro
Pairings:
Kimchi, pickled vegetables, steamed rice
Suggested Side Dishes:
Miso soup, Korean pancake (jeon), stir-fried vegetables
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or broth to the stir-fry.
- If the noodles and dumplings are sticking to the pan, add more oil or use a non-stick pan.
Food Safety Advice:
- Make sure to cook the Eomandu (Korean fish dumplings) thoroughly before consuming.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Japchae is a traditional Korean dish made with sweet potato noodles, vegetables, and meat or seafood. It originated in the Joseon Dynasty and was originally served as a royal dish.
Flavor Profiles:
Savory, slightly sweet, nutty
Serving Suggestions:
Serve as a main dish or as a side dish with other Korean dishes.
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Region: Korean