27.6.18

Spicy Seafood Japchae

This is a spicy seafood variant from the japchae I made sometime ago. It's just as much work, but note this can be pre-cooked the day before and re-heats beautifully.If you're strapped for time on the weekdays, this is an excellent dish to prep over the weekend and for eating on the weekdays.


Ingredients (feeds 4):
1 head garlic, about 10 cloves, minced
4 cups julienned carrots
300gm baby kailan, stalks trimmed (makes about 8 cups)
400gm sliced white button mushrooms (makes about 5 cups)
1 large onion, sliced thinly
seafood (I used about 15 medium-sized Tiger prawns, and 10 whole fresh sea scallops, quartered)
canola oil
sesame oil
guk-kanjang (or light soy, or salt will do)
4 spaghetti-ring measures of dangmyeon (Korean sweet potato noodles)
sesame seeds to serve

Sauce for noodles:
2 tbsp guk kanjang (regular light soy sauce will do in a cinch)
2 tbsp sesame oil
1 tsp sugar

2 tbsp gochugaru (Korean ground red pepper powder)
Optional: dashi stock to cook the dang myeon


Directions:
1) Fry 1 clove of minced garlic in 2 tsp canola oil and 2 tsp sesame oil, about 1 minute on low heat.

2) Add mushrooms, turn heat up to medium-high, fry with 1 tbsp guk kanjang until water released is completely reduced. Set aside.

3) Fry another clove of minced garlic in 2 tsp canola oil and 2 tsp sesame oil, about 1 minute on low heat.

3) Add carrots, turn heat up to medium-high, fry with 1 tbsp guk kanjang until wilted, about 1 minute. Set aside.

4) Fry another clove of minced garlic in 2 tsp canola oil and 2 tsp sesame oil, about 1 minute on low heat.

5) Add kailan, turn heat up to medium-high, fry with 1 tbsp guk kanjang until wilted, about 2 minutes. Set aside.

6) Fry onions in 2 tsp canola oil and 2 tsp sesame oil, about 1 minute on medium-high heat.

7) Add 3 cloves garlic, toss through until fragrant, about 1 minute.

8) Fry seafood in 2 tsp canola oil, on medium-high heat with 1 tbsp guk kanjang until cooked through, about 2 minutes. Set aside.

9) Cook dangmyeon according to package instructions, in boiling dashi stock. Drain and set aside.

10) In the meantime, fry gochugaru with 3 cloves of garlic on low heat in 2 tsp canola oil and 2 tsp sesame oil.

11) Add cooked dangmyeon.

12) Add the sauce, toss through.

13) Add mushrooms, carrots, kailan, and onion-garlic that were pre-cooked and set aside earlier.

14) Toss through.

15) Add cooked seafood, and toss through.

16) Serve with a sprinkling of sesame seeds

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