Here we go again in Korea.
Japchae are potato glass noodles sauted with coloured vegetables (always balance between greens, reds and whites), and eggs. Usually served as a side dish, but I can eat a full plate by myself quite easily. All ingredients are cooked separately, and then assembled and mixed to the hot noodles the very last moment before serving.
Serves 4
Ready in 40 mins
100 gram onion roughly sliced
100 grams carrots (filangé)
100 grams zucchini (filangé)
100 grams button mushrooms (sliced)
1 minced garlic clove
150 grams potato glass noodles (or soya or rice in case you can’t find them)
2 eggs
vegetable oil (as needed)
salt
Seasoning sauce:
4 tbs soy sauce
1 tsp sugar
2 tbs sesame oil
In a pan with 2 tbs of vegetable oil fry separately all vegetables for 5/6 minutes (until lightly translucent but not overcooked), season with salt before setting aside and letting cool.
Separate yolks and whites, lightly beat them in 2 separate bowl.
Heat 1 tbs of vegetable oil in a pan and cook the whites on both side for a couple of minutes (until lightly crunchy). Repeate with the yolks. Slice both frittatas into 1 cm thick slices. Set aside.
Cook the glassnoodles as per directions in boiling water. Drain and wash them under running fresh water. Drain well.
Meanwhile mix in a small bowl the ingredients for the seasoning sauce.
Heat 2 tbs of vegetable oil, fry the minced garlic for 30 seconds and add the glassnoodles. Stir fry, medium heat, for 1 minute. Add the sauce and stir fry for further 2 minutes. Retain from heat and add vegetables and sliced eggs. Mix well and serve.
