Jaepchae with bell peppers

Japchae is prepared with sweet potato noodles and stir-fried vegetables. Japchae is a beloved dish almost always present for holidays, birthday parties and traditional ceremonies. This time I prepare Japchae with colourful bell peppers, which is a popular recipe in Korea these days.

Jaepchae with bell peppers (Serves 2) 

 

 

200g Dangmyeon (potato starch noodle), 1/2 green, red, yellow, orange bell peppers, 1 onion, 100g oyster mushrooms

Seasoning: Vegetable oil for stir-fry, 4 Tbsp soy sauce, 2 tsp sugar, 2 Tbsp sesame oil, sesame grains, pepper

 

Preparation:

1. Cut off the top and bottom side of the bell pepper and cut the main part of the bell peppers in 0.5cm wide stripes vertically. Cut off the inside membranes.

 

2. Shred the mushrooms in 1 cm long.

 

 

Cooking:

1. Preheat the skillet, drizzle little oil.

2. Stir fry the bell peppers with little salt, put them in a big bowl and let them cool.

3. Stir fry the mushroom with little salt put them in the bowl and let them cool.

4. Prepare a pot with water bring it to boil.

5. Put the noodles into the pot and cook for 8 minutes or according to the direction on the package.

6. Drain the noodles.

7. Bring the noodles into the bowl, cut in 5~6 cm long with scissors.

8. Season the noodles and mix with stir-fried vegetables.

(Add more soy sauce and sugar according to your taste)

Tips:

You can have a simple stir-fried dish with the remaining of the bell peppers and soaked black mushrooms cut in four.

Stir fry them with little vegetable oil and add one Tbsp of soy sauce. Serve with rice or pasta such as orecchiette.