Ingredients with Measurements:
- 1 package of dried sweet potato noodles (200g)
- 1/2 pound of beef sirloin, sliced thinly
- 1/2 onion, sliced thinly
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/2 cup of shiitake mushrooms, sliced thinly
- 2 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
- 6 sheets of dried seaweed (gim)
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying
- Kitchen scissors
Step-by-step instructions:
1. Soak the sweet potato noodles in cold water for 30 minutes until they become soft and pliable.
2. In a large pot of boiling water, cook the noodles for 5-7 minutes until they are tender. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove from the skillet and set aside.
4. In the same skillet, add the garlic, onion, carrot, bell peppers, and shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender.
5. Add the cooked noodles and beef back into the skillet. Add soy sauce, sugar, sesame oil, salt, and pepper. Stir-fry for 2-3 minutes until everything is well combined.
6. Cut each sheet of dried seaweed into quarters with kitchen scissors.
7. Take a quarter sheet of seaweed and place it on a flat surface. Add a spoonful of the noodle mixture on top of the seaweed.
8. Fold the seaweed into a triangle shape, starting from the bottom left corner and folding it up to the top. Then, fold the bottom right corner up to the top.
9. Repeat with the remaining seaweed and noodle mixture.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 24 samgak japchae
Nutritional information:
- Calories per serving: 120
- Total fat: 5g
- Cholesterol: 15mg
- Sodium: 200mg
- Total carbohydrates: 14g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 6g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken, pork, or tofu.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Dried seaweed can be substituted with lettuce leaves.
Variations:
- Add sliced green onions or cilantro for extra flavor.
- Use different vegetables such as zucchini, spinach, or bean sprouts.
- Add a spicy kick by adding gochujang (Korean chili paste) or red pepper flakes.
Tips and tricks:
- Make sure to rinse the noodles under cold water to prevent them from sticking together.
- Cut the vegetables into thin, uniform strips for even cooking.
- Use kitchen scissors to cut the seaweed into quarters for easier folding.
Storage instructions:
- Store any leftover samgak japchae in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the samgak japchae for 30-60 seconds until heated through.
Presentation ideas:
- Arrange the samgak japchae on a platter and garnish with sesame seeds and sliced green onions.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Kimchi
- Pickled vegetables
- Korean fried chicken
Suggested side dishes:
- Steamed rice
- Korean-style potato salad
- Spicy cucumber salad
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water again before stir-frying.
- If the vegetables are not cooking evenly, adjust the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Japchae is a traditional Korean dish made with sweet potato noodles, vegetables, and meat. It is often served at special occasions such as weddings and holidays.
Flavor profiles:
- Sweet and savory with a nutty sesame flavor.
Serving suggestions:
- Serve samgak japchae as an appetizer or snack.
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Region: Korean