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Chef Sohui Kim at Insa : Japchae / 잡채
H Mart meets Chef Sohui Kim at Insa.
Check out her tips for Korean dining and easy Japchae recipe! Full recipe is below!
"Korean food, to me, is a communal dining that encompasses all that is great about eating together
and being together and I think Korean food definitely is a perfect vehicle for that.”
Japchae / 잡채
6 oz Dangmyun, dried
1 tbsp Sesame Oil
2 tsp Soy Sauce
1 tsp Sugar
1-2 tbsp Grapeseed Oil
½ Onion, sliced thinly
1 medium Carrot, julienned
1 tbsp Ginger, grated
8 oz Crimini Mushroons, stem off and sliced thin
1 bunch spinach, arugula, green cabbage or swiss chard leaves, washed
1 small Red, Yellow or Orange Bell Pepper, sliced into thinly to julienne
1 tbsp Garlic, grated
2-3 cloves of Garlic
2 Scallions, sliced thin on a bias
1 tbsp Soy Sauce
1 tbsp Sugar
1 tsp Black Pepper, freshly ground
2 tsp Sesame Oil
1 tbsp Sesame Seeds
3 Egg Yolks, beaten
1. Cook the noodles in boiling water until done, about 5-7 minutes
(refer to the package as cooking times vary slightly).
Drain and rinse in cold water. Toss with sesame oil, soy sauce
and sugar. Set aside in a large bowl.
2. Heat up grapeseed oil in a sauté pan and sauté the onions for a few minutes
until soft. Season with a pinch of salt and toss in bowl with noodles.
Cook carrot the same way for a minute, minute and half. Put in bowl.
3. Add a bit more oil to pan and cook mushrooms but this time adding the grated ginger.
Allow the shrooms to exclude all liquid and cook until pan is almost dry. Place in bowl.
4. Cook off greens in same pan with a bit more oil for about 2 minutes.
Drain off liquid and place in a separate bowl to catch all the leftover water.
5. Saute off the bell peppers for a minute or two and place in bowl
with noodles. Squeeze excess water from green and place in bowl with noodles.
6. Stir fry the whole batch with more soy sauce, sugar, grated garlic,
black pepper, sesame oil and seeds. Add more seasoning if necessary.
7. Beat 3 egg yolks and pan fry (in a new pan) to make a thin crepe.
Place on cutting board and slice into thin julienne strips. Garnish with egg ribbons,
extra sesame seeds, and sliced scallions.