Jap Chae
1/2 lb. beef ,cut into thin strips or left over teriyaki works well.
Or 1/2 lb. Chicken thighs, skinless, boneless, cut into 1/2 inch to 1 inch pieces
1 12oz. package Korean Style Sweet Potato starch Noodles
2 garlic cloves, minced
2 medium carrot, julienned
1/2 cup Shiitake mushroom, thin sliced
5 fresh mushrooms, sliced
1/2 Green or Red bell pepper, sliced
1/2 cup sliced green onion, 1 inch long
1/2 round onion, sliced
Sesame seeds
Sesame oil
Sauce
1 cup shoyu
1 cup brown sugar
1. Mix all the sauce ingredients together in a large measuring cup or clean bottle. Add 2 tsp. sauce to raw sliced meat and set aside
Precook sweet potato noodles, in a large pot of boiling water. Cook noodles until they are softened, but still firm.
Do not over cook noodles. Drain and place in a large mixing bowl, season with 2 Tbsp. sesame oil and 1/4 cup of sauce, set aside.
2. In a large nonstick skillet, heat 1 Tbsp. vegetable oil and salute carrots, shiitake mushrooms and sliced onions and garlic. Saute till just done.
Add to noodles in mixing bowl.
3. Saute bell peppers, fresh mushroom and green onion, till just done. Add to mixing bowl. Drizzle sesame seed oil.
4. Heat 1 Tbsp. vegetable oil and saute marinated raw meat, drizzle sesame seed oil as it cooks. Add to bowl when done. If using leftover teriyaki, just add to mixing bowl.
5. All ingredients should now be in mixing bowl. Mix all ingredients together gently. Add more sauce and sesame oil to Japchae, to taste.
Serves 6 people