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MEMBER RECIPE

Korean Royal Jap Jae (Jap Jae, jop jae, jap jae bap, chop che bop) Recipe

Difficulty: Medium | Total Time: 24 hours | Active Time: | Makes: 5 servings

Another Royal version of a common dish.
Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of the ingredients together. In household cooking, many home cooks make the royal version in which each ingredient is prepared separately.
As with most Royal dishes, each major ingredient is prepare separately. When making this dish prepare the major ingredients one at a time, setting up all the sub-ingredients for each item so that everything is at hand and ready to add.

INGREDIENTS

Noodles

  • 1 12 ounce package Korean Starch Noodle (Korean vermicelli, sweet potato starch)
  • 1 tablespoon Sugar
  • 3 tablespoons beef or chicken broth
  • 1 tablespoon sesame oil

Meat

  • 4 ounces Lean Beef, pork, or chicken
  • 1/2 medium white or yellow onion
  • 1 tablespoon sesame oil
  • Meat Marinade (See below)

Marinade

  • 1 tablespoon soy sauce
  • 1 tablespoon pure sesame oil
  • 1/4 small Asian pear
  • 1 teaspoon crushed garlic
  • pepper
  • salt

Spinach

  • 1 bunch fresh Spinach (approximately 3 ounces)
  • 1/8 teaspoon salt
  • 1/2 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil

Mushroom

  • 1 medium coral mushroom
  • 2 tablespoons beef or chicken broth
  • 1 teaspoon sesame oil
  • Substitute: King Oyster or other large mushroom (approximately 3 ounces)

Doragi (Bellflower root)

  • 3 ounces dried pre-cut doragi (Bellflower root)
  • 3 tablespoons beef or chicken broth
  • 2 Green or Spring onion
  • 1 teaspoon sesame oil

Garnish

  • 2 eggs
  • 1 teaspoon roasted Sesame seed
INSTRUCTIONS
  1. Soak the dried Doragi overnight.
  2. Prepare the starch noodle:
    Soak in cool water for about one hour.
    Pour off excess water then rinse in cold water.
    Drain thoroughly.
    Cut noodle into 3 inch lengths.
    Alternate Method:
    In a soup pot, bring 1 quart of water to a full boil.
    Add noodles and boil until soft.
    Remove from heat and rinse in cold water.
    Drain thoroughly.
    Cut noodle into 3 inch lengths.
    Place oil in a pan over medium heat.
    Add noodles and stir once to coat with oil.
    Quickly add other noodle ingredients and stir fry until liquid is absorbed.
    Remove from heat and set aside.
  3. Make the Marinade:
    Crush the pear into a smooth paste.
    In a medium mixing bowl add all marinade ingredients and mix well.
  4. Prepare the meat:
    Cut the meat into approximately 1/2 inch by 2 inch strips.
    Place meat in marinade and roll or mix until completely covered.
    Let stand at least 15 minutes.
    Remove meat from liquid and drain. Discard remaining marinade.
    Slice onion in thin slices (1/8th inch).
    Spread 1 tablespoon sesame oil in a stir fry pan and place over high heat.
    Add onion slices and stir fry about forty five (45) seconds. Remove onions from pan and set aside.
    Add beef mixture to hot pan and quickly sear.
    Remove from heat, mix with onion and set aside.
  5. Spinach:
    In a soup pot, bring 3 cups of water to full boil.
    Wash spinach in cold water, then completely immerse it in the boiling water.
    Remove from heat after 30 seconds and rinse immediately in cold water.
    Squeeze excess water from spinach.
    Heat oil in a pan over high heat for thirty seconds.
    Add spinach and broth, and stir fry for thirty(30) to forty five(45) seconds.
    Remove from heat and set aside.
  6. Mushroom:
    Slice the green onion into roughly 1 to 1 1/4 inch lengths.
    Coral:
    Tear the coral mushroom into individual stalks (or small group if the stalks are very slender), rinse well in cold water.
    Bring a pot of water to a rapid boil.
    Add coral mushroom and return to boil.
    Boil for two to three minutes, remove from heat, drain and rinse in cold water.
    King Oyster or other large mushroom:
    Bring a pot of water to a rapid boil.
    Add mushroom and return to boil.
    Boil for two to three minutes, remove from heat, drain and rinse in cold water.
    Cut the mushroom into thin slivers lengthwise.
    All Types mushroom:
    Place oil into a pan over medium to high heat, heat for thirty seconds.
    Add mushroom and stir fry three to four minutes.
    Add broth and green onion, and stir fry 1 additional minute.
    Remove from heat and set aside.
  7. Doragi
    Rinse soaked doragi in cold water, then drain.
    Place into a pot of boiling water and cook for ten to twenty minutes, until slightly softened.
    Drain and rinse in cold water.
    Place oil into a pan over medium to high heat, heat for thirty seconds.
    Add doragi and stir fry three to four minutes.
    Add broth and stir fry 1 additional minute.
    Add cut green onion and stir fry thirty(30) seconds.
    Remove from heat and set aside.
  8. Eggs:
    Separate yolks from whites.
    Combine yolks and whip together.
    Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
    Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
    Remove from heat and let cool.
    Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
    Repeat with egg whites.
  9. Final Mix:
    Add all prepared items, except garnish, to a large salad type bowl and toss gently.
    Transfer to a large serving platter and garnish with alternating white and yellow egg strips.
    Sprinkle with remaining sesame seed and serve at room temperature with steamed white rice and ban chan.
    Yield: approximately 5 servings

Member recipes are not tested by the CHOW food team.