韩式炒冬粉 | 잡채 Korean Stir-Fried Starch Noodles with Pork and Vegetables | Japchae

我家姐弟都爱吃韩国餐，就连父母也很爱，很多时候回娘家时我们都会去吃韩国餐，烤肉，泡菜锅和炒年糕是必点的，所以每次光顾都是点一样的食物，其他的食物也比较少点。说到韩国餐，杂菜（韩式炒冬粉）是蛮有名的一道美食，잡채/Japchae/杂菜是韩国一种冬粉食品，由好几种蔬菜，香菇和牛肉丝加上韩式冬粉（由地瓜淀粉制成的冬粉）拌成的食品，可当作凉菜，伴菜或配与饭一起吃当做主食（Japchae-bap 잡채밥）。（资料来源维基百科）

虽然常光顾韩国餐可是韩式炒冬粉我就未曾点过，不过我曾经在家里试过煮韩式炒冬粉，当时还是学生的时候吧，也没什么经验，就照着包装指示将冬粉炒好，味道只是一般而已，感觉像本地的炒冬粉，跟现在这个正式的韩式炒冬粉有很大的差异。准备这道韩式炒冬粉还蛮花时间的，样样配料都得分别炒过，不过辛苦是值得的，出来的成果不错，很香的味道，尤其是加了芝麻和麻油，咸中带微甜。我照原食谱的份量来煮，剩下吃不完的就收在冰箱里，隔日放入微波炉加热，味道依然美味，冬粉依然有弹性。

韩式炒冬粉 | 잡채

(食谱参考Korean Bapsang，做少许更改)

主料：
韩式冬粉 170克
香菇 5朵 （浸泡至软）
猪肉 100克
菠菜 250克
小型红萝卜 1个
小型洋葱 1个
青葱 2根
食油 适量
盐和胡椒粉 适量

调味料：
酱油 3汤匙
糖 2 1/2汤匙
麻油 2汤匙
蒜茸 2茶匙
烤香芝麻 2茶匙

方法：
1. 将所有调味料的材料倒入一个小碗里，搅拌至糖完全溶解。

2. 煮一锅热水，根据包装指示将冬粉煮熟（一般为6 - 7分钟），然后将冬粉过冷河，捞起沥干水份。将冬粉剪成6-7寸长，放入一个大碗里，加入2汤匙的调味料拌匀。

3. 将猪肉切成2寸长的条状，用1汤匙酱油拌匀。香菇去蒂，切成1/4寸宽的细条状，加入1汤匙的酱油调味。将菠菜放入滚水中焯烫，沥干水然后放入冷水中浸泡一下，把菠菜取出，沥干多余的水份，切成2寸长段，撒入少许盐和胡椒粉调味。将红萝卜切成细条，洋葱切薄片，青葱切2寸长段。

4. 一个不粘锅里，加入冬粉，以中火拌炒，要不时搅拌，直到冬粉呈半透明状，带点粘为止（约3 - 4分钟），将炒好的冬粉盛起放回大碗里。将其他蔬菜分别以1茶匙的油，和少许盐和胡椒粉在锅里用中高火拌炒一下（除了菠菜）。把猪肉也分别放入锅里拌炒约1 - 2分钟。炒好后，分别将蔬菜和猪肉放入装着冬粉的大碗里。

5. 将所有炒好的蔬菜，猪肉和冬粉混合，加入剩余的调味料，用手拌匀。试味，如果不够味的话就加入多一点酱油或糖来调味。

Korean Stir-Fried Starch Noodles with Pork and Vegetables | Japchae

(Recipe adapted from Korean Bapsang, with some minor adjustments)

Ingredients:
170g Korean potato starch noodles (dangmyeon)
5 dried shiitake mushrooms* (soaked until plump)
100g pork
250g fresh spinach
1 small carrot
1 small sweet onion
2 spring onion
vegetable oil for stir frying
salt and pepper

Sauce:
3 tbsp soy sauce
2 1/2  tbsp sugar
2 tbsp sesame oil
2 tsp minced garlic
2 tsp roasted sesame seeds

Methods:
1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.

2. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.


3. Cut the pork into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut stems off the mushrooms and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.

4. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 3 - 4 minutes). Transfer back to the large bowl. Stir fry each vegetable (except the spinach) separately with 1 teaspoon of oil over medium high heat, lightly sprinkling with salt and pepper, about 1 - 2 minutes. (Do not overcook. The vegetables should be crisp.) Stir fry the beef, about 1 - 2 minutes. Transfer the vegetables and beef to the large bowl with the noodles as each is cooked.

5.  Combine all the ingredients and the remaining sauce. Toss well by hand. Adjust the seasoning to taste by adding a little more soy sauce and/or sugar.

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.