Cooking for Munchkin- baby Japchae
A couple of leftover shitake mushrooms, ground pork defrosted in the fridge for a day, a few sad looking vegetables, and a munchkin in need of nutritious food after indulging in baby Cheetos, aka baby puffs. First thought in mind was an omelet, but I wanted to make something new for Munchkin.
Growing up, I saw Japchae (Korean stir fried noodles) mostly at potlucks and got an impression that it was a fancy party dish. In truth, it’s as easy as making an omelet and a good way to use up leftovers.
(About 3 servings for Munchkin and mom)
1lb ground pork, 1/2 onion, 1 cup sliced mushrooms, 1 yellow bell pepper, 1 red bell pepper, 1 cup sliced carrots, 1 tbsp sesame oil, a handful of glass noodle
Sauce: 4 tbsp soy sauce, 4 tbsp grated pear, 3 minced garlic cloves
a. Slice the vegetables long and thin mimicking the noodles.
b. Prepare the sauce. Traditional Japchae sauce is a mixture of soy sauce and sugar. I used grated pear instead of sugar here.
c. Cook the glass noodles (made from sweet potato starch) in boiling water for about 5 minutes and drain the water. Mix in 1/3 of the prepared sauce and 1 tbsp of sesame oil to cooked noodles.
d. Mix in the remaining sauce to ground pork and let it marinate while stir-frying the vegetables until they’re soft. I stir-fried the vegetables one by one, but they can be cooked together. Cook the meat till it’s no longer pink.
e. For Munchkin, separate (about half of) the vegetables and puree, then mix in (half of) meat and noodles, cut shortly with a scissor. Mix up rest of the vegetables, meat, and noodles for me.
Munchkin smacked her lips once she had a taste holding her arms out asking for more. The only downside was cleaning up the aftermath of flying noodles since they weren’t sticky enough to stick to her spoon.