My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.

Sunday, March 2, 2008


Serve 4
Preparation time: 20 minutes
Cooking time: 20 minutes

This light and savory noodle dish is often served as an accompaniment to more substantial fare in Korean restaurants. But, as it’s packed with tender beef and fresh vegetables, japchae can serve as a well-balanced meal in its own right.

150 g dried glass noodles (tangmyon)
1 tbsp oil
3 clove garlic, minced
150 g sirloin beef, cut into very thin strips
2 tbsp soy sauce
150 g spinach leaves, trimmed
2 carrots, peeled and cut into matchsticks
2 spring onions, cut into short lengths
4 fresh shiitake mushrooms, stems trimmed, caps sliced
1 tbsp sugar
1 tsp salt, or to taste
½ tsp freshly ground black pepper

1. Bring 1 liter of water to a boil in a large saucepan. Add the glass noodles and cook until soft, 3-5 minutes. Remove from the heat and drain well. Set aside.
2. Heat the oil in a nonstick wok over high heat and stir-fry the garlic until golden brown and fragrant, about 30 seconds. Add beef, sesame oil and 1 tbsp of soy sauce, stir-fry for 1-2 minutes until brown. Add the vegetables and stir-fry for 3-4 minutes until tender.
3. Add the glass noodles and toss well to combine, seasoning with the sugar, salt and remaining soy sauce. Cook for 2-3 minutes and remove from the heat. Transfer to serving platters, sprinkle with the black pepper and serve hot.

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