한국어   English
 
 
 

     
 
         
Recipe for (e.g.kimchi ,bap..)    
         
 
   
 
 
 
 
Patjuk (팥죽)
Rice and Red Bean Porridge
 
Pyeonsu (편수)
Square Dumpling
 
Guksu-jangguk (국수장국)
Noodles in Clear Broth
 
Jeonbokjuk (전복죽)
Rice Porridge with Abalone
 
Kong-guksu (콩국수)
Noodles in Chilled White Bean Soup
 
Yeongyang-dolsotbap (영양돌솥밥)
Norishing Hot Stone Pot (Steamed Rice)
 
Gimbap (김밥)
Rice Rolled in Laver
 
Heugimjajuk (흑임자죽)
Black Sesame and Rice Porridge
 
Janggukjuk (장국죽)
Rice Gruel with Beef Broth
 
Haemul-kalguksu (해물칼국수)
Hand-style Noodle Soup with Seafood
 
 
 
Gujeolpan (구절판)
Platter of Nine Delicacies
 
Yangjimeori-Pyeonyuk (양지머리편육)
Pressed and Sliced Brisket
 
Gyeojachae (Korean Salad) (겨자채)
Assorted Cold Plate with Mustard Sauce
 
Doenjang-jjigae (된장찌개)
Soybean Paste Stew
 
Baechu-Kimchi (배추김치)
Cabbage Kimchi
 
Sinseollo (신설로)
Royal Casserole
 
Jeyuk-gui (제육구이)
Spicy Broiled Pork
 
Nabak-kimchi (나박김치)
Radish Water Kimchi
 
Bindaetteok (빈대떡)
Mung Bean Pancake
 
Dakjjim (닭찜)
Simmered Chicken
 
 
 
Omijapyeon (오미자편)
Omija-flavored Jelly
 
Sujeonggwa (수정과)
Cinnamon Punch with Dried Persimmons
 
Hobaktteok (호박떡)
Pumpkin Rice Cake( Rice Cake Recipe )
 
Jeungpyeon (증편)
Rice Wine Cake(Rice Cake)
 
Yaksik (약식)
Sweet Rice with Nuts and Jujubes
 
Dasik (다식)
Traditional Pressed Sweet
 
Songpyeon (송편)
Half-moon Shape Rice Cake
 
Gyeongdan (경단)
Sweet Rice Balls
 
Jatbaksan (잣박산)
Pine Nut Cookies
 
Yakgwa (약과)
Deep-fried Honey Cookies
 
 
   
 
 

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.
 
 
 
 
 
 
3183 Wilshire Blvd, Suite 330, Los Angeles, CA 90010
Copyright(c) 2010 by HANSIK Global Association. All Rights Reserved.