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Ingredients
| beef flank: 4 oz |
| dried shiitake mushrooms: 5 whole mushrooms |
| carrots: 1 |
| onions: 1 |
| eggs: 1 |
| spinach: 0.33 lb |
| vegetable oil: 5 Tbl |
| sesame oil: 1 Tbl |
| soy sauce: 2 Tbl |
| dried sesame seeds: 1/4 tsp |
| garlic (crushed): 1 Tbl |
| shallot onions (chopped): 1 Tbl |
| cellophane noodles (dang myun): 12 oz |
| sea salt: 1 tsp |
| black pepper: 1/4 tsp |
| enriched egg noodles: 12 oz |
Jap-chae (Vermicelli Noodle w/ Beef & Vegetables)
Credit: www.trifood.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
3 serving(s)
Tags
- Soak mushrooms in water for 15 minutes. Cut off stems then cut the caps into thin strips.
- Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
- Cut carrots and onion into thin strips (julienne).
- Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil.
- Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices.
- Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain.
- Start cooking the beef and mushrooms with a bit of oil.
- When beef is cooked, add carrot, onion, spinach, and noodles and stir-fry.
- When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste.
- Put it all in a dish and sprinkle some sesame seeds for the final touch.
- Can be served hot or cold.