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Recipe for (e.g.kimchi ,bap..)    
         
 
   
 
 
 
 
Huinbap (흰밥)
Cooked White Rice(Korean Rice)
 
Heugimjajuk (흑임자죽)
Black Sesame and Rice Porridge
 
Gimbap (김밥)
Rice Rolled in Laver
 
Kong-guksu (콩국수)
Noodles in Chilled White Bean Soup
 
Bibimbap (비빔밥)
Rice Mixed with Vegetables and Beef.(bibimbap)
 
Tteokguk (떡국)
Sliced Rice Cake Pasta Soup
 
Janggukbap (장국밥)
Rice in Beef Soup
 
Kongjuk (콩죽)
Bean and Rice Porridge(Kongjuk)
 
Mul-naengmyeon (물냉면)
Buckwheat Noodles in Chilled Broth
 
Guksu-jangguk (국수장국)
Noodles in Clear Broth
 
 
 
Dotorimuk-muchim (도토리묵 무침)
Seasoned Acorn Starch Jelly
 
Seolleongtang (설렁탕)
Ox-Bone Soup
 
Kimchi-jjigae (김치찌개)
Kimchi Stew
 
Sundubu-jjigae (Korean tofu) (순두부찌개)
Spicy Soft Tofu Stew
 
Bugeo-gui (북어구이)
Grilled Dried Pollack
 
Deodeok-saengchae (더덕생채)
Deodeok Salad
 
Tteokjjim (떡찜)
Braised Rice Cake Rod Stuffs
 
Haemul-pajeon (해물파전)
Seafood Green Onion Pancake
 
Daehajjim (대하찜)
Steamed Prawn
 
Chamnamul-saengchae (참나물생채)
Chamnamul Fresh Vegetable Salad
 
 
 
Sikhye (식혜)
Rice Punch
 
Maesilcha (매실차)
Plum Tea
 
Jatbaksan (잣박산)
Pine Nut Cookies
 
Gyeongdan (경단)
Sweet Rice Balls
 
Hobaktteok (호박떡)
Pumpkin Rice Cake( Rice Cake Recipe )
 
Jeungpyeon (증편)
Rice Wine Cake(Rice Cake)
 
Sujeonggwa (수정과)
Cinnamon Punch with Dried Persimmons
 
Maejakgwa (매작과)
Fried Ribbon Cookies
 
Insamcha (인삼차)
Ginseng Tea
 
Yaksik (약식)
Sweet Rice with Nuts and Jujubes
 
 
   
 
 

Japchae (잡채)

     
 
 
Potato Starch Noodles Stir-fried with Vegetables
 
Japchae is a dish mixed of potato starch noodles with various stir-fried vegetables. Japchae is served without fail on holidays and traditional ceremonial days. The name “japchae” (sundried vegetables) came about because it is mixed with various vegetables.
 
     
- 50 g beef (top round)
- 10 g (2 sheets) brown oak mushrooms
- 3 g Jew's ear mushrooms
- 70 g (⅓ ea) cucumber0.5 g (⅛ tsp) salt
- seasoning sauce①
9 g (½ tbsp) soy sauce
2 g (½ tsp) sugar
2.3 g (½ tsp) minced green onion
1.4 g (¼ tsp) minced garlic
1 g (½ tsp) sesame salt
2 g (½ tsp) sesame oil
0.1 g ground black pepper
- 30 g Carrot0.5 g (⅛ tsp) salt
- 30 g skinned bellflower roots2 g (½ tsp) salt
- 150 g (1 head) onion
- 30 g mung bean sprouts
400 g (2 cups) water
1 g (¼ tsp) salt
- mung bean sprout seasoning
0.5 g (⅛ tsp) salt
2 g (½ tsp) sesame oil
- 60 g (1 ea) egg 0.5 g (⅛ tsp) salt
- 60 g potato starch noodles400 g (2 cups) boiling water
- seasoning sauce②
18 g (1 tbsp) soy sauce
12 g (1 tbsp) sugar
6.5 g (½ tbsp) sesame oil
3.5 g (½ tbsp) sesame seeds
1 g (¼ tsp) salt
- 26 g (2 tbsp) edible oil
 
AMT after cook
400g(4 portions)
AMT psr 1
100g
Temp
50~65℃
Heat time
27 min
Cook time
2 Hour
Cooker
18cm pot, 30cm pan
     
 
 
1. Clean blood of the beef with cotton cloths, shred it into 6 cm-long, 0.3 cm-wide and thick (45 g), then season them with half of the seasoning sauce①.

2. Soak the mushrooms in water for about 1 hour, remove stems of brown oak mushrooms and shred it at intervals of 0.3 cm-wide and thick (28 g). Separate Jew's ear mushrooms by sheet (18 g), season them with remained half of the seasoning sauce① respectively.

3. Wash the cucumber by rubbing, cut into 5~6 cm-long and 0.3 cm-thick roundly, shred them into 0.3 cm-wide (23 g). Wash the carrot and skin. Cut and slice them into 5~6 cm-long and 0.3 cm-wide and thick (20 g), marinate them with salt for 5 min. respectively, and wipe water with cotton cloths.

4. Cut the bellflower roots into same size of the cucumber (26 g), wash it with salt by fumbling for 1 min. to draw out bitter taste. Skin and wash the onion, and shred it into same size of the cucumber (100 g). Remove the heads and tails of mung bean sprouts (26 g). 【Photo 2】

5. Panfry egg as yellow/white garnish, cut it into 4 cm-long and 0.3 cm-wide/thick.
   
 
 
1. Preheat the frying pan and oil. Stir-fry the beef, brown oak mushrooms and Jew's ear mushrooms respectively for about 2 min. on medium heat.

2. Preheat the frying pan and oil. Stir-fry the cucumber and carrot respectively for 30 sec. on high heat. Stir-fry the bellflower roots and onion respectively for 2 min. on medium heat. 【Photo 3】

3. Pour water in the pot, heat it up for 2 min. on high heat. When it boils, scald mung bean sprouts with salt for 2 min., drain water through a strainer (24 g), mix it with mung bean sprout seasoning.

4. Pour water in the pot and heat it up for 2 min. on high heat. When it boils, add potato starch noodles and boil it for 8 min. Take the noodles out and drain water, cut it into 20 cm-long and mix it with seasoning sauce ②. 【Photo 4】

5. Preheat the frying pan and oil. Stir-fry the noodles for 2 min. on medium heat. 【Photo 5】

6. Mix the noodles and prepared stuffs together and top with yellow/white garnish. 【Photo 6】
   
 
 
Time Process Heat Control
Preparation
Preparing beef. Soaking mushrooms. Preparing vegetables
 
 
·To get the better quality and better color, all stuffs for this dish should be fried quickly on high heat.

·Pork, spinach and oyster mushrooms may be used as ingredients for this dish.
 
 
 
 
 
 
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