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Noodle Recipe Ingredients 面条料理食材
Korean Japchae Noodle Recipe Ingredients

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KJNRI

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Korean Japchae Noodle Recipe Ingredients

Enjoy the sweet–savory flavors of Korea’s beloved glass noodle stir-fry. This bundle brings together chewy sweet potato noodles, fresh vegetables, and a rich soy-based seasoning for a dish that’s colorful, comforting, and full of authentic taste. Perfect for sharing at the table or savoring as a special homemade treat.

Grouped product items
Product Name	Qty
HOSAKU Korean Style Vermicelli (Sweet Potato Starch) 500g 韓國紅薯粉條 €3.99
Lee Kum Kee Premium Light Soy Sauce 500ml 李锦记生抽 Special Price €2.08 Regular Price €2.99
Buy 12 for €1.65 each and save 21%
LEE KUM KEE Pure Sesame Oil (Vegan suitable) 207ml 李錦記純正麻油 €3.99
East End Ground Black Pepper 100g €2.99
FRESH Spring Onions/Scallion €1.99
Dried Shiitake Mushroom 1kg €21.99
Roasted White Sesame Seeds 130g 三豐烤白芝麻 €3.99	Out of stock
FRESH Peeled Garlic 1Kg €5.99

Korean Japchae Noodle Recipe Ingredients

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More Information
Code:	KJNRI
Country Of Origin	Korea
How to use?	Korean Japchae Noodle Recipe from Eva Pau's Asian Kitchen Ingredients Serves 2 100g of Korean Style Vermicelli ( Sweet Potato glass Noodle) 100g raw beef (sliced into small strips) ½ red pepper ½ carrot ½ small onion 60g of Chinese spinach (or local) 2 stalks of scallion, cut into 2 inch pieces 50g fresh shiitake mushroom (re-hydrated dry also works) 3 cloves of garlic (finely chopped) Marinade for Beef: 1 tsp of soy sauce 2 tsp finely grated fresh Korean pear (or local) ¼ Salt ½ tsp Sugar ¼ tsp black pepper ½ tsp sesame oil Noodle Dressing: 3 tbsp of Korean soy sauce (or light soy) ½ tbsp Sesame oil 1/2 tbsp Roasted sesame seed 1 tsp Chopped garlic 1 tbsp of sugar ½ tsp of black pepper Method Finely slice the carrot, onion, red pepper, shiitake mushrooms, scallion, garlic, Chinese spinach and set aside. Marinade the beef and set aside. Cook the Korean Glass noodles in hot boiling water for 7- 8 minutes until soft. In a large bowl, mix all the ingredients for the noodle dressing. When the noodles are ready, drain them through a sieve and pour them into the large bowl with the noodle sauce. Now, saute all the vegetables. Into a pan, add some oil, lightly sauté the onion, carrot and red pepper for 2 minutes, add the spinach and spring onion and stir fry for a further 2 minutes until they are soft but still with a bite to it. Season with a little salt before transferring it into the bowl with the noodles. Now stir fry the beef and mushrooms in a hot oiled pan for 2-3 minutes, until the beef is cooked and the mushrooms are soft. Add this into the bowl with noodles. Mix well and ready to serve.
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