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Recipe for (e.g.kimchi ,bap..)    
         
 
   
 
 
 
 
Tteokguk (떡국)
Sliced Rice Cake Pasta Soup
 
Yeongyang-dolsotbap (영양돌솥밥)
Norishing Hot Stone Pot (Steamed Rice)
 
Heugimjajuk (흑임자죽)
Black Sesame and Rice Porridge
 
Guksu-jangguk (국수장국)
Noodles in Clear Broth
 
Hobakjuk (호박죽)
Pumpkin Porridge
 
Gimbap (김밥)
Rice Rolled in Laver
 
Mandutguk (만두국)
Dumpling Soup
 
Huinbap (흰밥)
Cooked White Rice(Korean Rice)
 
Bibim-naengmyeon (비빔냉면)
Mixed Cold Buckwheat Noodles
 
Janggukjuk (장국죽)
Rice Gruel with Beef Broth
 
 
 
Samhap-janggwa (삼합장과)
Three Braised Delicacies
 
Soe-Galbigui (소갈비구이)
Marinated and Grilled Beef Ribs (Galbi)
 
Oi-sobagi (오이소박이)
Stuffed Cucumber Kimchi
 
Bindaetteok (빈대떡)
Mung Bean Pancake
 
Bossam-Kimchi (보쌈김치)
Wrapped Kimchi
 
Dotorimuk-muchim (도토리묵 무침)
Seasoned Acorn Starch Jelly
 
Hwayangjeok (화양적)
Beef and Vegetables Brochette
 
Beoseot-namul (버섯나물)
Assorted Mushrooms
 
Galbitang (갈비탕)
Beef Rib Soup
 
Deodeok-saengchae (더덕생채)
Deodeok Salad
 
 
 
Maesilcha (매실차)
Plum Tea
 
Hobaktteok (호박떡)
Pumpkin Rice Cake( Rice Cake Recipe )
 
Gyeongdan (경단)
Sweet Rice Balls
 
Maejakgwa (매작과)
Fried Ribbon Cookies
 
Yaksik (약식)
Sweet Rice with Nuts and Jujubes
 
Omija-hwachae (오미자화채)
Omija Punch
 
Jeungpyeon (증편)
Rice Wine Cake(Rice Cake)
 
Dasik (다식)
Traditional Pressed Sweet
 
Insamcha (인삼차)
Ginseng Tea
 
Songpyeon (송편)
Half-moon Shape Rice Cake
 
 
   
 
 

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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