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
Soak wood ear mushrooms (black fungus) in warm water for 2 hours.
Bring a large pot of generously salted water to a boil. Let it come to a boil while starting with the process of vegetables.
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.
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.
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.
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.
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.
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.
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.
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.