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Making Jap Chae at Home
If you follow my posts at all, you may have seen my post about Korean Glass Noodles or Jap Chae, http://www.luuux.com/viz/glass-noodles or maybe my post from a Korean supermarket by my house, where I went and bought the ingredients for Jap Chae http://www.luuux.com/viz/korean-supermarket-haul.
I love Jap Chae (its probably my favourite Korean dish), so I was really excited to try and recreate it at home! I had the key ingredient for the dish, which is potato starch noodles or dangmyeon so I was on my way!
I borrowed the recipe from a YouTuber/blogger named Maangchi who is this cute Korean woman who makes Korean dishes.
You can see her original recipe here, http://www.maangchi.com/recipe/japchae but I ended up making a few adjustments for my family.
The original recipe calls for thinly sliced beef, but my sister doesnt eat beef so I substituted with some pork tenderloin instead. It also calls for about 3 table spoons of sugar, and I used some honey to sweeten instead since I avoid eating processed sugar as often as possible. I just mixed the honey in with the soy sauce and sesame oil so it wouldnt just coat one section of the dish.
I also added some bell pepper to the dish, since they add it at my favourite restaurant. Adding veggies is rarely a bad thing ;)
The most annoying aspect of this dish is that you have to make each item separately and combine them together afterward this definitely isnt a One pot sort of dinner!
But I love the flavour so much, it was well worth it the effort.
I did realize that I didnt cook the reconstituted mushrooms enough they were warm on the outside, but still cold on the inside, so I will play around with cooking time for that next time.
I think I am going to have to go back to the supermarket and get some more dangmyeon and make this again soon!