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Dans la lune

October 24, 2019

Japchae

Japchae

Print this recipe
Serving Size
5 to 6 people
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Japchae

Ingredients

  • 400g beef - cut into strips
  • 1/2 tbsp garlic powder

For the seasoning

  • 4 garlic cloves - finely chopped
  • 5 tbsp sempio soy sauces or Japan soy sauce
  • 1 or 2 tbsp dashida
  • 4 tbsp cooking sake or cooking white wine
  • 4 tbsp sesame oil
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 150g spinach (1/4 tsp fine salt and dash of pepper)
  • 1 carrot - julienned
  • 1 onion - thinly sliced
  • 100g - shiitake mushroom or brown mushroom - thinly sliced
  • 1 red bell pepper - julienned
  • 350g korean vermicellie noodles

For the topping

  • 2 tbsp white sesame
  • 2 eggs

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
  • 2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
  • 3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
  • 4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
  • 5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
  • 6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
  • 7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
  • 8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
  • 9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.
  • Serve hot or at room temperature!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Japanese, Vegetables

March 10, 2018

Korean vermicelli Dumpling (Japchae gyoza)

Korean vermicelli dumpling (Japchae gyoza)

Print this recipe
Persons
5
Korean vermicelli dumpling (Japchae gyoza)

Ingredients

  • 140g korean vermicelli / glass noodle
  • 350g ground beef
  • 2 garlic cloves - finely chopped
  • 30g fresh ginger - finely chopped
  • 1 carrot - finely chopped
  • 1 onion - finely chopped
  • 1 green bell pepper - cut into small pices

- Ingredient A -

  • 1 tbsp dashida (korean beef soup stock)
  • 2 tbsp soy sauce
  • 2 tbsp cooking sake or white wine
  • 2 tbsp sesame oil
  • 1/2 tbsp brown sugar
  • 1/2 tbsp ginger powder
  • 1 pack of gyoza wrappers (40 to 50 wrappers)

Instructions

  • 1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add ground beef, onion and carrot and continue to fry, stiring constantly until wilted.
  • 2. Add green bell pepper and fry for another a few minutes.
  • 3. Add all the 'ingredient A' to season. Fry and mix well to combine evenly. Let it cool to room temperature.
  • 4. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
  • 5. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 50ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
  • 6. Serve hot!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking

October 13, 2017

Korean yangnyeom chicken

Korean yangnyeom chicken

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Korean yangnyeom chicken

Ingredients

  • 5 chicken thigh without bone (skin on) - chunks
  • - Ingredient A -
  • 2 tbsp cooking sake or white wine
  • 1 tbsp soy sauce
  • 1/2 tsp kosher salt
  • 2 garlic cloves - finely chopped
  • - Ingredient B -
  • 50g plain flour (cake flour) - T45
  • 50g katakuriko / potato starch
  • - Ingredient C -
  • 1 tbsp or more gochujang - korean hot pepper paste
  • 2 tbsp cooking sake or white wine
  • 1 1/2 tbsp mirin
  • 1 1/2 tbsp soy sauce
  • 2 1/2 tbsp ketchup
  • 1 1/2 or 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 garlic cloves - grated
  • 2 tbsp sesame (optional)

Instructions

  • 1. Rinse chicken in cold water and drain. Marinate chicken chunks in a mixture of "A" for 30 mins to 1h.
  • 2. Mix "B" in a small bowl. Set aside. Drain excess liquid of chicken, and flour all chicken pieces with "B" until they are evenly covered with the powder mix.
  • 3. Make sauce : In another bowl, add all ingredient "C" and mix well and set aside.
  • 4. Heat some of oil in a wok or frying-pan and heat it over medium/high heat. Check the oil is ready to fry by dipping a small piece of chicken in the oil. It will float to the surface if it's hot enough. Fry the chicken chunks for about 7-8 minutes over high heat or until no longer pink. Transfer them to a plate lined with paper towels to drain the excess oil.
  • 5. Increase heat to high and fry them again for another a few minutes until chicken are golden brown or crunchy outside.
  • 6. Cook sauce : Heat 1 tbsp oil in a wok or frying-pan and pour the prepared sauce "C" into the pan. Simmer the sauce over medium-low heat until it starts to boil. Put the fried chicken into the sauce and gently mix.
  • 7. Sprinkle some sesame over top to serve.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Food Yummy

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