In a bowl, add the chicken strips, garlic, sugar, black pepper powder, light soy sauce and sesame oil. Give it them all a good mix.
In a bowl add spinach and pour hot boiling water to it and rest it for 2 mins. After a min scoop the spinach and transfer them into ice cold water. After 30 secs take the spinach out and squeeze out excess water.
In a pan add oil and shallow fry the chicken until golden brown and set it aside.
In the same pan add onion and cook it for a minute.
Add Garlic and cook it for 30 secs. Then add the sliced shitake mushrooms and cook it till its tender.
After cooking the mushrooms, add carrots and red capsicum and cook them for a minute.
Now add the blanched spinach and shallow fried chicken. Combine everything well.
In a large bowl, add the glass noodles and pour bowling water and allow it to rest for 30 to 60 secs. After 30-60 secs scoops to noodles out. Cut the noodles with the help of scissors to manageable lengths and add it to the pan.
Note: We have used noodles made from pea and mung bean. You can also use noodles made from potato starch. Please read the instructions of how to cook the noodles behind the packaging.
Now add sesame oil, light soy sauce, sugar and black pepper powder and begin loosening the noodles and tossing it with vegetables and chicken.
Lastly garnish it with Jidan shreds and roasted sesame seeds.
Korean Chicken Japchae is now ready to be served.
Ingredients
Directions
In a bowl, add the chicken strips, garlic, sugar, black pepper powder, light soy sauce and sesame oil. Give it them all a good mix.
In a bowl add spinach and pour hot boiling water to it and rest it for 2 mins. After a min scoop the spinach and transfer them into ice cold water. After 30 secs take the spinach out and squeeze out excess water.
In a pan add oil and shallow fry the chicken until golden brown and set it aside.
In the same pan add onion and cook it for a minute.
Add Garlic and cook it for 30 secs. Then add the sliced shitake mushrooms and cook it till its tender.
After cooking the mushrooms, add carrots and red capsicum and cook them for a minute.
Now add the blanched spinach and shallow fried chicken. Combine everything well.
In a large bowl, add the glass noodles and pour bowling water and allow it to rest for 30 to 60 secs. After 30-60 secs scoops to noodles out. Cut the noodles with the help of scissors to manageable lengths and add it to the pan.
Note: We have used noodles made from pea and mung bean. You can also use noodles made from potato starch. Please read the instructions of how to cook the noodles behind the packaging.
Now add sesame oil, light soy sauce, sugar and black pepper powder and begin loosening the noodles and tossing it with vegetables and chicken.
Lastly garnish it with Jidan shreds and roasted sesame seeds.
Korean Chicken Japchae is now ready to be served.