(upbeat music)
- Hi, everybody.
Today, I'm going to show you how to make easy japchae.
You know japchae, the word?
Of course, japchae is stir-fried vegetables
and meat and starch noodles.
You guys have been making japchae for a long time.
I've already posted this recipe.
But this easy japchae recipe is one of my
new cookbook recipes.
Why do I call this easy japchae?
Because it's easy, easy and simple to make.
You can see how easy it is.
First, meat.
So this meat, I'm using pork belly, 8 ounces,
but you guys can also use beef.
Or, if you are a vegetarian, skip this part, right?
Then you can make a vegetarian-version japchae today.
I will just cut like this.
This is 8 ounces pork belly.
Let's marinate this.
Soy sauce.
It's around two teaspoons.
And brown sugar, around two teaspoons.
Sesame oil, one teaspoon.
Mix by hand until all the sugar is well-melted.
Then cover this and set aside.
Next one is egg strips.
I'll make some gyeran-jidan.
A pinch of salt.
And mix.
All this goes through this strainer,
so that we'll have an even mixture.
Look at that.
Isn't it nice?
Let's turn on the heat.
My pan is heated, and add around one teaspoon cooking oil,
and swirl to coat evenly.
And then wipe off.
Then I will just turn down the heat to very low.
And....
Like this.
So it's very low heat.
I can cook this until the bottom is set.
Now, I'm going to flip it over.
Like this.
And turn off.
Let it sit here.
So with the remaining heat, it's going to be cooked slowly.
Next, I'm going to cook my marinated pork.
I heat it up over medium-high heat.
This pan is heated.
I'm going to cook this.
Instead of keep stirring, just let it cook for 1 minute,
and then later you can stir this.
I have to use my cutting board
because I need to cut all the mushrooms and vegetables.
(sizzling)
Wow, looks yummy!
This is pork, so you need to cook it really thoroughly,
around 4 or 5 minutes.
It smells so good!
(sizzling)
Well done!
I'm going to turn off.
And now we're gonna make seasoning sauce.
1/4 cup soy sauce called jin-Ganjang.
Brown sugar, 3 tablespoons.
Two, three.
And then, this is ground black pepper, 1/2 teaspoon.
Five large garlic cloves.
Let's mince!
Mix well until sugar is well-dissolved.
We are making sweet, salty, and garlicky seasoning sauce.
This seasoning mixture,
I made this, I will just set it aside.
We need a really large and heavy pot, that's all.
In 1 pot, everything is happening.
So that's why it's easy.
Vegetables and mushrooms are going to the bottom.
These are my wood ear mushrooms.
Whenever I make japchae,
I always use wood ear mushroom because it's very crispy,
and when you add this,
this black color is also pretty.
I love that.
1 bag of wood ear mushrooms, in Korean, mogi-beoseot.
If you buy this, you can use it for a long time.
Mogi-beoseot is wood ear mushroom.
30 minutes after in cold water, they look like this.
Take out of the water.
See this, there is a stem.
Sometimes the stem has dust or sand,
so you need to remove it.
Here.
It looks like this.
This part is the stem.
You will see it, it's kind of a hard part.
And cut off.
And cut it into bite-size pieces.
I will put this in my pot.
Probably you'll be wondering, "where are the noodles?"
These noodles!
You remember?
These are sweet potato starch noodles.
I all the time use this.
And these are not rice noodles.
These are starch noodles, sweet potato starch noodles.
It looks clear, so when it's cooked,
it's a little translucent.
It has a really nice texture.
In my original recipe,
I just boil them several minutes
until all cooked, but for my new recipe,
I just soak them in cold water for 40 minutes.
I soaked this 40 minutes ago.
Can you see that?
Japchae is very colorful.
Vegetables should be colorful.
So I use carrot, one large carrot, and this is mushroom.
You can use any kinds of mushroom,
shiitake mushrooms or white mushrooms,
any kinds of mushroom.
I chose king oyster mushrooms, 8 ounces mushrooms.
And onion.
We need 8 ounces.
So 8 ounces is going to be about this amount.
And also spinach.
This spinach is bunch spinach.
You know the bunch spinach?
It has long, long leaves.
I washed these all nicely.
You gotta use 8 ounces of bunch spinach.
I washed them and they look really big.
But when it's cooked, it'll be really collapsing.
First, king oyster mushrooms.
And onion.
In case of carrot, you don't have to slice it
into really thin matchsticks,
because we are going to cook this in only one pot,
so it has to be a little thicker, thicker is better.
Carrot, onion, mushroom go all together.
Look at that!
We use lots of vegetables and mushrooms.
That's why japchae is very nutritious.
Everybody loves japchae.
Vegetable, mushroom are just on the bottom like this.
Next, we need to add vegetable oil.
Vegetable oil, 1/4 cup.
I just did a lot of experiments to make this recipe.
This oil is going to coat
all these vegetables,
so that when I add the seasoning sauce later,
even though the seasoning sauce is going down, dripping down,
the color is not going to be ruined.
And then I will add 1/4 cup water.
Then mix it by hand, like this.
Next, on top, I will add my spinach.
But this spinach is too long,
so I'm going to cut just roughly, like this.
Wow, nice, beautiful.
Next, noodles!
These dangmyeon noodles, look at that!
Really flexible now.
Even I didn't cook them.
I just soaked them in cold water.
These are too long, look at that.
Too long.
I'm going to cut a couple of times.
Like this.
Put the noodles on top.
Wow, nice!
And then, drizzle this seasoning.
Let's cook!
And cook over medium-high heat.
for 10 minutes.
How easy it is!
Ever since I developed this recipe,
I never go back to my traditional way.
But if you make japchae for 20 people or 10 people,
you have to follow the traditional way.
Take care of each ingredient,
and then later, you put all the ingredients in a large basin
and just mix them together.
That's the way you can feed like 20, 50 people!
This way is very easy for a usual family,
for just 4 to 6 servings, it's perfect.
So I'm going to slice this egg.
Usually, when I make an egg garnish,
I use only egg yolk to make it really yellow,
but today I'll use all the eggs.
Usually, for home cooking,
what are you going to do with leftover egg whites?
So I used whole eggs, not bad.
Beautiful yellow, isn't it?
And this is my bonus.
I can eat it.
(laughs)
Wow, this is all cooking now, so it's steamy.
(bell ringing)
Yay! 10 minutes!
Turn off.
Okay, wow, it's really going down, right?
And then we're gonna mix this.
Nice, huh?
We added only 1/4 cup of water.
But look at this, on the bottom there is still a little bit of water.
So I'm going to evaporate the water
and turn on the heat.
Medium-high heat.
Can you see?
This color is not brownish at all.
Very pretty color.
The spinach is still green and sturdy looking.
And add sesame oil, 1 tablespoon.
Sesame seeds, about 1 tablespoon.
Meat.
Oh my! It's so delicious looking.
And now, turn off.
I'll put this here.
So good!
Wow, smells very good.
So this egg.
And more sesame seeds.
That's it!
Look at that.
How big it is.
Okay, let me taste.
Mm, mm.
Noodles are chewy and kind of really elastic,
and also, all these vegetables have different textures.
It's all great together.
This is my new cookbook recipe, and page 323.
All these, look at this!
Just a couple of days ago, one of my readers,
one of you guys, she tweeted,
"I made this following your easy japchae recipe."
"I cannot believe this is finished in 10 minutes."
I thought, "oh my god, that's so cool!!"
Today, we made super easy japchae.
Japchae is just
stir-fried starch noodles with meat and vegetables
and mushrooms!
Enjoy my recipe.
See you next time!
Bye!
(upbeat music)