Japchae

AT A GLANCE

  • Serves 4 people

The key to this dish is the noodles - sweet potato starch noodles have a great slippery texture and become translucent when cooked. You'll find them at most Asian grocers.

  • 500 gm sweet potato starch noodles
  • 100 ml vegetable oil
  • 1 onion, thinly sliced
  • 10 gm ginger (about 2cm piece), finely grated
  • 2 garlic cloves, finely grated
  • 600 gm (about 1/3) Chinese cabbage, shredded
  • 100 gm each black fungi and shiitake mushrooms, sliced
  • 250 gm beef fillet, thinly sliced
  • 125 ml (½ cup) soy sauce
  • 60 ml (¼ cup) Shaoxing wine
  • 60 ml (¼ cup) rice malt syrup (see note)
  • 2 tsp caster sugar
  • 2 tsp sesame oil
  • 2 eggs, beaten
  • To serve: sesame salt
01   Cook noodles in a large saucepan of boiling water until tender (2-4 minutes). Drain and set aside.
02   Heat 20ml oil in a wok over high heat, add onion and stir-fry until tender (2-3 minutes), remove from wok and set aside. Add another 20ml oil to wok, add ginger, garlic, cabbage and mushrooms and stir-fry until tender (2-3 minutes), remove from wok and set aside. Heat 40ml oil in wok, add beef and stir-fry until golden (2-3 minutes), then add soy sauce, Shaoxing wine, malt syrup, sugar and sesame oil and stir-fry until reduced by half (3-5 minutes). Add reserved ingredients back to wok, season to taste with freshly ground pepper and keep warm.
03   Meanwhile, heat remaining oil in a frying pan over high heat. Season egg to taste and add to pan, swirling to coat base, then cook until golden (1-2 minutes). Turn and cook for another minute, then transfer to a chopping board. Roll up into a log and slice into thin ribbons. Scatter over hot noodles and serve with sesame salt to the side.

Note Rice malt syrup is available from Asian grocers.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK AND LISA FEATHERBY

Drinking Suggestion:

DARK AND NUTTY STOUT. , suggested by MAX ALLEN

FEATURED IN

Sep 2010

Sep 2010

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