Recipe Name:	Korean Japche	Difficulty:	Easy
Source:		Serving Size:
Ethnicity:	American	Comments:
Base:	Beef
Course:	Appetizer
Preparation Time:	0-10 Minutes

Ingredients: 5 Ounce(s) Pork sirloin cut into matchsticks 2 Tablespoon(s) Ganjang (Korean Soy Sauce) 1 Tablespoon(s) Rice cooking wine 1 Teaspoon(s) Sugar 1 Each(s) For the bakkeum: 3 1/2 Ounce(s) Dried woodear (or use dried shitake) 3 Ounce(s) Fresh Shitake (or dried shitakes soaked in water) 4 Ounce(s) Baby Spinach 7 Ounce(s) Onions (or sub onion infused oil) 3 1/2 Ounce(s) Carrots in 1/8 inch matchsticks 3 1/2 Ounce(s) Chives cut into 1 inch lengths 1 Each(s) For the japchae sauce: 5 Tablespoon(s) Ganjang (soy sauce) 2 Tablespoon(s) Sesame oil 2 Tablespoon(s) Light Brown Sugar 1 Tablespoon(s) Mirin 1 Tablespoon(s) Corn syrup (or use more sugar) 1 Tablespoon(s) Minced Garlic (or use infused oil) 1 Teaspoon(s) Salt 8 1/2 Ounce(s) Glass Noodles

Directions: Soak the glass noodles in water for 30 minutes. Meanwhile, season the pork: In a bowl, combine the pork, soy sauce, wine, and sugar and marinate for 10 minutes. Make the bokkeum: In a bowl of water, soak the wood ear mush- rooms until fully rehydrated. Drain and cut into 1-inch (2.5 cm) pieces. Cut the spinach into 1-inch (2.5 cm) pieces. In a nonstick frying pan, heat the cooking oil over medium heat. Add the marinated pork and stir-fry for 30 seconds. Add the shiitake and wood ear mushrooms and briefly stir-fry. Add the onions and carrots and stir-fry for 1 more minute. Add the spinach and chives and mix well and remove from the heat. Transfer to a large plate to cool. Make the japchae sauce: In a small bowl, stir together the soy sauce, 4 tablespoons water, the sesame oil, brown sugar, mirin, corn syrup, garlic, and salt. Bring a pot of water to a boil. Add the soaked glass noodles and cook for 7 minutes. Drain and shake to remove excess water. In a large nonstick skillet, add the cooked noodles and the japchae sauce and stir-fry over medium heat until the excess moisture has evap- orated. Add the cooked vegetables and stir-fry for 30 seconds until uniform. Season to taste with salt as needed. Plate and serve.

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