Korean Japchae

Portions

Serves 1-2 ppl

200g Beef Fillet, finely sliced
300g Korean Vermicelli
50g Dried shitake Mushroom, soaked in water overnight, then chopped into strips.
50g Black Fungus, soaked in water overnight or until soft and chop into strips.
2 Carrot, skinned and chopped into strips
1 Spring onion, finely chopped into strips
1 red pepper, finely chopped into strips
1 Onion, finely chopped into strips
2 eggs, beat well, season with a little salt

Meat preparation:

Step 1. Marinate the beef by using 1 teaspoon of oyster sauce, sugar, sesame oil and garlic mince, mix well and set aside for at least 5 minutes.

Vermicelli preparation:

Step 2. Soak the vermicelli in a large pot of boiling water according to the time indicated on the package. Rinse and drain the water, but don't run cold water through it, use kitchen scissors to cut them into four to six portions.
Step 5. Add one teaspoon of sesame oil, oyster sauce and sugar into the cooked vermicelli. Mix well.
Step 6. Heat the pan, add a tablespoon of vegetable oil and fry the vermicelli for 2 minutes. Then set aside.

Vegetable preparation:

Step 7. In another pan, quickly blanch the spring onion and carrot together in a pot of hot water for 3 minutes and rinse under cold water to cool down.
Step 8. Season the spring onion with half a teaspoon of sesame oil, oyster sauce and sugar.
Step 11. Add one tablespoon of oil in a pan, set to medium heat, stir fry the onion with black fungus, carrot, red pepper and mushrooms for 4-5 minutes.
Step 10. To prepare the egg, fry it in a pan like a pancake and once set, finely chop into strips.

Stir fry:

Step 12. Combine Vermicelli and vegetables in a pan together. Season it with 2 teaspoon of oyster sauce and give it a quick stir.
Step 12. Add the marinated beef and stir fry for another 5 minutes. It’s ready to serve.
Step 13. Garnish with the shredded egg and sesame seeds.