Korean japchae


A Korean dish used for festivities that when presented with bulgogi makes a main meal. Equally you can have it on its own.


1 1⁄5 oz beef (in thin slices)
1 onion (in thin slices)
4⁄5 oz cucumber (in thin slices)
3⁄5 oz carrot (in thin slices)
1 egg
  soy sauce (to taste)
  sugar (to taste)
  sesame oil (to taste)


  1. Boil the noodles so that they're al dente then rinse in cold water.
  2. Meanwhile, flash fry each of the vegetables separately and do the same with the beef and mushrooms together.
  3. Beat then fry the egg without stirring and cut it into pieces.
  4. Mix the rest of the ingredients to make a sauce, cover the noodles with it then begin to pan fry.
  5. Eventually add the other ingredients to the pan and season with more sauce if necessary.
4 servings
Total time
45 minutes