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JAPCHAE (KOREAN NOODLE STIR-FRY) BTS INSPIRED

Rosendale Collective Team member Muriel Sardami developed our BTS Japchae recipe. Japchae is a traditional Korean dish that means "mixed-vegetables." The noodles are made from sweet potato starch and water and have an ever-so-slightly-sweet taste and a satisfyingly chewy texture (also known as "glass noodles").

The Korean-style vegetarian glass noodle preparation that is popular in Korean cuisine was inspired by and served to the BTS ARMY (of fans) during the final show of the BTS Permission to Dance Tour in the VIP section of Allegiant Stadium, Las Vegas. The balanced sweet-salty-umami flavors received endless compliments and had the BTS ARMY coming back for more!

BTS is one of the most popular Korean Kpop bands, known as the Bangtan Boys. A South Korean boy band formed in 2010 and debuted in 2013 under Big Hit Entertainment.

  • Servings 8
  • Dish Main
  • Time 2.5 hours
  • Skill Home Cooks

Ingredients

Ingredients ingredients

2 tablespoon mirin
1/2 cup Shoyu (soy sauce)
1 8-ounce bag of spinach
10 each wood ear mushroom (aka black fungus), dried
1 pound Nongshim-Miga (Korean glass noodles made with sweet potato starch)
2 tablespoon neutral cooking oil
1 cup yellow onion, thinly sliced
1 cup carrot, julienne 1-2 inches
1 cup red bell pepper, julienne 1-2 inches
1 tablespoon garlic, freshly minced
4 each egg, beaten
1/3 cup light brown sugar, packed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup sesame oil
6 each spring onions, split in half lengthwise then cut 2 inches
2 teaspoon toasted sesame seeds

Equipment

3 Qt. Standard Weight Stainless Steel Mixing Bowl
6.5 Qt. Stainless Steel Stock Pot with Aluminum-Clad
10 Qt. Stainless Steel Aluminum-Clad Sauce Pot
9 1/2" x 13" Wire in Rim Aluminum Bun / Sheet Pan
7" Aluminum Non-Stick Fry Pan
rubber spatula
8" Stainless Steel Pointed Tip Precision Scissors
12" Stainless Steel Whisk
8" Medium Tin Single Mesh Strainer
Clear Polycarbonate Food Storage Box
4 Qt. Standard Weight Stainless Steel Mixing Bowl
box-large nitrile gloves
measuring cups set
chefs knife
measuring set
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Parts

Ingredients

Step

Soak wood ear mushrooms (black fungus) in warm water for 2 hours.

Step

Bring a large pot of generously salted water to a boil. Let it come to a boil while starting with the process of vegetables.

Step

Trim stems from the mushrooms with scissors, and slice them into a fine julienne, then combined them in a medium mixing bowl with Shoyu soy sauce and mirin. Let marinate while preparing other ingredients.

Step

Cut onion, red bell pepper, and carrot into long thin strips, then beat eggs with a pinch of salt.

Heat a large skillet over medium-low heat. Add oil; use a paper towel to coat all the pan surfaces with oil. Add beaten eggs to the skillet in a thin layer. Cook until it is set, about 2 minutes, then flip over and cook for another minute.

Step

After the omelet is cooked, place it onto a cutting board and let it cool before cutting. While the omelet is cooling down, heat the same skillet over medium-high heat.

Add oil, onion, bell pepper, and carrot, and season with a pinch of salt and sauté for about 3 minutes; add the garlic and sauté for 1-2 minutes longer. Remove vegetables from the pan, and hold warm.

Step

Add the spinach to the salted boiling water and cook for about 10 seconds.

Remove spinach from the boiling water, leaving the water boiling while placing the spinach in ice water immediately, squeeze out the excess water from the spinach gently.

Reserve with other veggies.

Step

In the same water, cook Nongshim-Miga (Korean glass noodles) by boiling the noodles according to the package directions for about 6 to 7 minutes.

Step

Meanwhile, the noodles are cooking. Add marinated wood ear mushrooms to a large mixing bowl with the marinade. Whisk in brown sugar, salt, and pepper until brown sugar and salt have dissolved. Whisk in sesame oil, and set aside.

Step

Drain the cooked Nongshim-Miga (Korean glass noodles) and place them in a large mixing bowl. Cut the noodles as needed, if you prefer. Pour 2/3 of the sauce into the noodles and gently mix until the noodles absorb all of the sauce.

Step

Add the noodles to the vegetables and pour the rest of the sauce, toss gently to combine everything with your hand and/or tongs, and garnish it with some additional sesame seeds as desired. Top with scallions and serve hot, warm, or at room temperature.