Japchae 잡채

I love this since I first tried it. The proper recipe is http://www.maangchi.com/recipe/japchae but this is my clear the pantry interpretation. Layered in a slow cooker inspired pen cai, it was all prep, chuck into pot, and pono slaving over a stove!

Ingredients

1 can young corn, drained

1 can straw mushroom, drain

1 handful black fungus, soaked then chopped

1 handful lilu bulbs, soaked

2 carrots, cut into matchstick

3 leaves cabbage, shredded

1 handful shitake mushrooms, soaked and reserve the soaking liquid

4 cups kombu stock

1 packet sweet potato noodles, soaked till soft

1 packet porkballs, quartered

1 packet hakka balls, quartered

1 tsp sesame seeds, toasted (optional)

Sauce

2 tbsp mirin

2 tbsp sake

2 tbsp oyster sauce

2 tbsp light soya sauce

1 tbsp garlic, minced

1 tbsp sesame seed oil

1 tsp sugar

Method

1) Place the carrots, pork balls and hakka balls, and cabbage at the bottom of the pot.

2) Pour in the kombu, together with the sauce and garlic. Add the reserved shitake soaking liquid.

3) Place the noodles on stage top.

4) Top up with the corn, straw mushrooms, and black fungus.

5) Cover the lid and set to high for 10 minutes. Check after 5 so as to ensure the noodles are cooked but not mushy.

6) Toss everything to mix well. Garnish with sesame seeds if using. Serve immediately.