50g glass noodles
120g dark soy sauce (jin ganjang)
50g white sugar
400 ml cold water
50g onion
20g shiitake mushroom
12g green pepper
25g Asian chive
1 pine mushroom
1 peeled asparagus
1/8 teaspoon sea salt
1 1/2 tablespoons cooking oil
1 teaspoon sesame oil
a pinch of toasted sesame seeds

25g dark soy sauce (jin ganjang)
4g sugar, 60mL water

Braised Burdock Root
50g peeled burdock root
1g sugar
10g dark soy sauce (jin ganjang)
150ml water
5g starch syrup, 2g mirin
1g sesame oil, a pinch of salt
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  1. step01

    Julienne the onion, shiitake mushroom, green pepper, and red pepper into small pieces. Cut the Asian chive into long pieces. Slice the pine mushroom into thin pieces and grill them on a dry pan with a pinch of salt.


    1. step02

      Cut the asparagus in half and blanch in boiling water with salt for 10 seconds. Rinse in cold water and drain. Julienne the burdock root and soak in cold water.


    2. step03

      Boil water and soy sauce in a saucepan and add the burdock roots. Simmer for 10 minutes over medium heat, and add starch syrup, mirin, sesame oil, sugar, and salt and simmer over high heat until most of the liquid is boiled

    3. Yachae Japchae_Vegetable Stir-fried Glass Noodles



      Cook the glass noodles in a boiling pot of soy sauce, sugar, and water for 5 minutes over medium heat. Rinse the glass noodles in cold water and drain. Toss with a drizzle of sesame oil.


    4. step05

      In a heated pan, add a drizzle of cooking oil and lightly stir-fry the onion, shiitake mushroom, and green and red peppers. Set aside.


    5. step06

      Pour the sauce ingredients in a bowl and stir well until the sugar dissolves.


    6. step07

      Simmer the sauce in the pan and add the cooked glass noodles and pan-fried vegetables, Asian chive, and braised burdock root. Mix well and ?nish with a drizzle of sesame oil and a pinch of sesame seeds. Arrange the japchae on a plate with cooked pine mushroom and asparagus.





      Source: CJ Bibigo