Simple Way to Make Super Quick Homemade Korean Glass Noodles (chapjae or jabcha)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, korean glass noodles (chapjae or jabcha). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Korean Glass Noodles (chapjae or jabcha) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Korean Glass Noodles (chapjae or jabcha) is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook korean glass noodles (chapjae or jabcha) using 22 ingredients and 34 steps. Here is how you cook that.

The ingredients needed to make Korean Glass Noodles (chapjae or jabcha):

1. Take Meat
2. Take 4-6 Oz. Meat
3. Prepare Handful sliced dried shiitake mushrooms (optional)
4. Prepare 2-3 cloves garlic
5. Make ready 1 Tbl. Sugar
6. Prepare 2 Tbl. Soy sauce
7. Get 2 Tbl. Sesame seeds
8. Take Main
9. Get 1 egg
10. Make ready 2-4 stalks green onion
11. Take 1/4 medium onion
12. Make ready 4 Oz. Button mushrooms
13. Make ready 1 bunch spinach
14. Take 1 Bell pepper (red or yellow)
15. Make ready 1 medium carrot
16. Take Soy sauce
17. Prepare Sesame oil
18. Make ready 4 Oz. Glass noodles
19. Get Salt
20. Get Ground Black pepper
21. Get Garnish
22. Take Sesame seeds

Steps to make Korean Glass Noodles (chapjae or jabcha):

1. Soak dried shiitake mushrooms according to package instructions.
2. When mushrooms are soft, drain
3. In a small bowl, add drained shiitake mushrooms
4. Cut meat to bite sized pieces
5. Add to mushroon bowl
6. Clean and chop garlic, add to meat bowl
7. Add rest of meat ingredients to bowl, mix, cover, set aside
8. Break egg into small bowl, mix it up with a pinch of salt
9. Set a skillet on medium heat. When it is hot, turn off heat. Put egg into skillet in a thin pancake
10. Cook about 30 seconds, flip, cook 30 seconds, remove, set aside
11. Wash, clean, trim, spinach, thaw if frozen
12. Cook or blanch spinach until just wilted, or use frozen spinach. Remove water by squeezing.
13. Take your cooled spinach, cut it in half, then across that into thirds, makes it easier to mix, eat, etc.
14. Using a large bowl, this will be the final bowl everything ends up in, put spinach in, add a splash of soy sauce and sesame oil, say a teaspoon of each, mix
15. I like to mix the bowl contents as I go along, I think it is easier and results in a well mixed end product.
16. Chop green onions, if the whites are large, split in half lengthwise, cut about 1 1/2 inches long
17. Finely slice onion, break apart rings. I like to make 1/8 inch slices, then quarter those
18. Add oil to skillet as needed for each step, typically doesn't take much, add onions on medium heat. Pinch of salt.
19. Cook onions until just translucent. Grind of black pepper.
20. Add to bowl with spinach. Mix in.
21. Cut carrots into match sticks. Hopefully you are better at it than I am.
22. Now, I am not fan of Bell peppers, so I chose to use Anaheims instead, another very mild pepper.
23. Cut Bell pepper into match sticks.
24. Add carrots to skillet on medium heat. Pinch of salt. Cook about 2 minutes.
25. Add Bell pepper to carrots, pinch of salt, cook until done to your liking. Topically 3-6 minutes. Add to bowl.
26. These are the noodles I am using this time
27. This is what they look like dried
28. Cook noodles about this time, depending on the noodles you are using. Rinse and add splash of sesame oil and soy sauce. I like to take scissors to them to cut them in half at this point. Mix, add to bowl.
29. Slice button mushrooms, add to skillet. Typically cook until browned. Add a pinch of salt, grind of pepper. Add to bowl when done. Mix.
30. Add meat to skillet, cook until just done. Add to bowl. Mix.
31. Add sugar, soy sauce and sesame oil. About 1/2 teaspoon black pepper. Mix well.
32. Fold egg "pancake" in half, thinly sliced across into ribbons. Add to bowl, mix in.
33. Typically this is a "room temperature" dish. So if you were concerned about keeping it warm, don't bother.
34. Garnish with sesame seeds. Serve

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