Jap Chae (Korean Noodle)

I accidentally stumbled on this recipe when I was blog walking to this site. This site has so many fabulous Korean recipes that I cannot wait to try, as I always love Korean Food.

The original recipe calls for thinly sliced beef, but I'm not that fond of beef in the noodle, so I just double the amount of the fish cake. I was not that sure what kind of the fish cake used in the original recipe, so I used Korean style fish cake that comes in the thin sheet, which normally rolled and wrapped in the plastic. The cooking process required you to cook each ingredient separately, which I think the best way to prevent some ingredients to be overcooked when they are cooked together.

The following is the recipe from this site that I slightly modified.

Ingredients:

4-5 oz tang myun- soak in hot water for 30min, drain, and cut briefly with scissors
1 medium carrot- julienned
1/2 medium onion- julienned
2 stalks of green onions - diagonally sliced
1/2 bag of spinach leaves
6 dehydrated shiitake mushrooms- soak for 2hr, sliced
5 button mushrooms- sliced
2 sheets of Korean style fish cake
tang myun marinade
1/6 cup light soy sauce
4 tbsp sugar
6 tbsp water
3 tbsp sesame oil
3 cloves garlic- finely minced
3 tbsp mirin
sesame seeds
fresh ground pepper
vegetable oil

Directions:

-Set pan on medium high heat. Coat pan lightly with oil. Toss in sliced fish cake and green onions, fry until they are cooked. Remove from pan and put into a large bowl.

-Reset pan on medium high heat. Add more oil if necessary. Cook button and shiitake mushrooms. Remove from pan and set aside in the same bowl as the cooked fishcake.

-Repeat and cook carrots and onions. Toss thoroughly until cooked, about 3-4min. Remove from pan and set aside in the same bowl.

-Repeat and cook spinach. Spinach will cook quickly, about 2-3min. Remove from pan and set aside in the same bowl.

-Reset pan onto medium high heat. Lightly coat pan with oil. Add tang myun to pan. Add tang myun marinade. Toss and mix thoroughly. Cover for 2min. Uncover, toss. Taste. When liquid has fully absorbed into tang myun, remove from pan and into the same bowl.

-Generously add fresh ground pepper, toss mixture thoroughly. Finish with sesame seeds.