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
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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