Photograph of the finished Gungjung japchae

Korea · Miến trộn cung đình Gungjung japchae

Gungjung japchae

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glass noodles Glass noodles 1.3 lb
  • Photograph of Beef Beef 1.3 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 5.6 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Zucchini Zucchini 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.5 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp

Method

  1. 1 Sauté each type of vegetable and meat separately in a pan, seasoning each with only salt and sesame oil.
  2. 2 The royal version is seasoned with salt instead of soy sauce and sugar like regular japchae, so the noodles are light in color.
  3. 3 Coat the egg yolks and egg whites separately into two thin sheets, then cut them into strips.
  4. 4 Boil the frozen vermicelli for 6 minutes, then rinse with cold water and mix with sesame oil to separate the strands.
  5. 5 Mix the vermicelli with each ingredient by hand, do not stir over the heat.
  6. 6 Arrange the different colored strips on the plate, then sprinkle with sesame seeds and egg strands.
Start cooking