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  • (upbeat music)

  • - Hi, everybody.

  • Today, I'm going to show you how to make easy japchae.

  • You know japchae, the word?

  • Of course, japchae is stir-fried vegetables

  • and meat and starch noodles.

  • You guys have been making japchae for a long time.

  • I've already posted this recipe.

  • But this easy japchae recipe is one of my

  • new cookbook recipes.

  • Why do I call this easy japchae?

  • Because it's easy, easy and simple to make.

  • You can see how easy it is.

  • First, meat.

  • So this meat, I'm using pork belly, 8 ounces,

  • but you guys can also use beef.

  • Or, if you are a vegetarian, skip this part, right?

  • Then you can make a vegetarian-version japchae today.

  • I will just cut like this.

  • This is 8 ounces pork belly.

  • Let's marinate this.

  • Soy sauce.

  • It's around two teaspoons.

  • And brown sugar, around two teaspoons.

  • Sesame oil, one teaspoon.

  • Mix by hand until all the sugar is well-melted.

  • Then cover this and set aside.

  • Next one is egg strips.

  • I'll make some gyeran-jidan.

  • A pinch of salt.

  • And mix.

  • All this goes through this strainer,

  • so that we'll have an even mixture.

  • Look at that.

  • Isn't it nice?

  • Let's turn on the heat.

  • My pan is heated, and add around one teaspoon cooking oil,

  • and swirl to coat evenly.

  • And then wipe off.

  • Then I will just turn down the heat to very low.

  • And....

  • Like this.

  • So it's very low heat.

  • I can cook this until the bottom is set.

  • Now, I'm going to flip it over.

  • Like this.

  • And turn off.

  • Let it sit here.

  • So with the remaining heat, it's going to be cooked slowly.

  • Next, I'm going to cook my marinated pork.

  • I heat it up over medium-high heat.

  • This pan is heated.

  • I'm going to cook this.

  • Instead of keep stirring, just let it cook for 1 minute,

  • and then later you can stir this.

  • I have to use my cutting board

  • because I need to cut all the mushrooms and vegetables.

  • (sizzling)

  • Wow, looks yummy!

  • This is pork, so you need to cook it really thoroughly,

  • around 4 or 5 minutes.

  • It smells so good!

  • (sizzling)

  • Well done!

  • I'm going to turn off.

  • And now we're gonna make seasoning sauce.

  • 1/4 cup soy sauce called jin-Ganjang.

  • Brown sugar, 3 tablespoons.

  • Two, three.

  • And then, this is ground black pepper, 1/2 teaspoon.

  • Five large garlic cloves.

  • Let's mince!

  • Mix well until sugar is well-dissolved.

  • We are making sweet, salty, and garlicky seasoning sauce.

  • This seasoning mixture,

  • I made this, I will just set it aside.

  • We need a really large and heavy pot, that's all.

  • In 1 pot, everything is happening.

  • So that's why it's easy.

  • Vegetables and mushrooms are going to the bottom.

  • These are my wood ear mushrooms.

  • Whenever I make japchae,

  • I always use wood ear mushroom because it's very crispy,

  • and when you add this,

  • this black color is also pretty.

  • I love that.

  • 1 bag of wood ear mushrooms, in Korean, mogi-beoseot.

  • If you buy this, you can use it for a long time.

  • Mogi-beoseot is wood ear mushroom.

  • 30 minutes after in cold water, they look like this.

  • Take out of the water.

  • See this, there is a stem.

  • Sometimes the stem has dust or sand,

  • so you need to remove it.

  • Here.

  • It looks like this.

  • This part is the stem.

  • You will see it, it's kind of a hard part.

  • And cut off.

  • And cut it into bite-size pieces.

  • I will put this in my pot.

  • Probably you'll be wondering, "where are the noodles?"

  • These noodles!

  • You remember?

  • These are sweet potato starch noodles.

  • I all the time use this.

  • And these are not rice noodles.

  • These are starch noodles, sweet potato starch noodles.

  • It looks clear, so when it's cooked,

  • it's a little translucent.

  • It has a really nice texture.

  • In my original recipe,

  • I just boil them several minutes

  • until all cooked, but for my new recipe,

  • I just soak them in cold water for 40 minutes.

  • I soaked this 40 minutes ago.

  • Can you see that?

  • Japchae is very colorful.

  • Vegetables should be colorful.

  • So I use carrot, one large carrot, and this is mushroom.

  • You can use any kinds of mushroom,

  • shiitake mushrooms or white mushrooms,

  • any kinds of mushroom.

  • I chose king oyster mushrooms, 8 ounces mushrooms.

  • And onion.

  • We need 8 ounces.

  • So 8 ounces is going to be about this amount.

  • And also spinach.

  • This spinach is bunch spinach.

  • You know the bunch spinach?

  • It has long, long leaves.

  • I washed these all nicely.

  • You gotta use 8 ounces of bunch spinach.

  • I washed them and they look really big.

  • But when it's cooked, it'll be really collapsing.

  • First, king oyster mushrooms.

  • And onion.

  • In case of carrot, you don't have to slice it

  • into really thin matchsticks,

  • because we are going to cook this in only one pot,

  • so it has to be a little thicker, thicker is better.

  • Carrot, onion, mushroom go all together.

  • Look at that!

  • We use lots of vegetables and mushrooms.

  • That's why japchae is very nutritious.

  • Everybody loves japchae.

  • Vegetable, mushroom are just on the bottom like this.

  • Next, we need to add vegetable oil.

  • Vegetable oil, 1/4 cup.

  • I just did a lot of experiments to make this recipe.

  • This oil is going to coat

  • all these vegetables,

  • so that when I add the seasoning sauce later,

  • even though the seasoning sauce is going down, dripping down,

  • the color is not going to be ruined.

  • And then I will add 1/4 cup water.

  • Then mix it by hand, like this.

  • Next, on top, I will add my spinach.

  • But this spinach is too long,

  • so I'm going to cut just roughly, like this.

  • Wow, nice, beautiful.

  • Next, noodles!

  • These dangmyeon noodles, look at that!

  • Really flexible now.

  • Even I didn't cook them.

  • I just soaked them in cold water.

  • These are too long, look at that.

  • Too long.

  • I'm going to cut a couple of times.

  • Like this.

  • Put the noodles on top.

  • Wow, nice!

  • And then, drizzle this seasoning.

  • Let's cook!

  • And cook over medium-high heat.

  • for 10 minutes.

  • How easy it is!

  • Ever since I developed this recipe,