Cabbage Japchae
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5 from 1 vote

Dinner Banchans 6: Mu Jorim, Cabbage Japchae, Mandu

3 more Korean banchans to consider for your dinner!
Course: Easy
Servings: 2 people

Ingredients

Mu Jorim

  • Korean Radish - small piece about the length of your pointer finger
  • Shiitake Mushrooms - 7 
  • Sesame oil - 1/2 Tablespoon
  • Residual water from Mushrooms - About 1~2 cups just enough to submerge the radish pieces
  • Soy Sauce - 3 Tablespoons
  • Sugar - 1/2 Tablespoon
  • Gochugaru - 1 Tablespoon
  • Mirim - 2 Tablespoons
  • Dashima - iPhone-sized piece 
  • Sesame seeds - garnish optional
  • Spring onions - garnish optional

Cabbage Japchae

  • Chopped Cabbage - a large handful worth 
  • Red Bell Pepper - 1/3 whole
  • Yellow Bell Pepper - 1/3 whole
  • Shiitake Mushrooms - 3 
  • Onion - 1/2 a whole
  • Asparagus - 2 whole 
  • Pork - 150 grams substitute with beef, chicken or skip all together
  • Season with Salt & Pepper

Japchae Stirfry Sauce

  • Soy Sauce - 1 Tablespoon
  • Sugar - 1 Tablespoon
  • Honey - 1 Tablespoon
  • Oyster Sauce - 1 Tablespoon
  • Minced Garlic - 1 Tablespoon
  • Minced Spring Onion - 1 Tablespoon
  • Sesame Oil - 1 Tablespoon
  • Black pepper - few shakes 

Mandu (Gyoza Style)

  • Mandu - 5 pieces 
  • Oil - 2 Tablespoons
  • Water - 3 Tablespoons
  • Soy Sauce - a drizzle garnish

Instructions

Mu Jorim

  • Take out a bowl. Fill with about 3 cups of hot water (not boiling water). Place shiitake mushrooms in and let them soak for 10-15 minutes.
  • Cut a section off the Korean radish (measure about the length of your pointer finger). Peel-off the skin. Then cut the section into smaller bite-sized chunks.  
  • After 15 minutes, pick each mushroom out of the water. Don't throw out the residual water - we'll use it later. Take the stems off the mushrooms and cut into smaller pieces. 
  • Get a wok or large pot out. Place on medium-high heat. Place in sesame oil (1/2 T). Once the oil turns hot, place the diced mushroom and radish pieces into the wok. Stir-fry around for 1 minute.
  • Next, add in the residual mushroom water -  just enough to submerge the radish pieces (should be around 1-2 cups). 
  • Next, add in Soy Sauce (3T), Sugar (1/2T), Gochugaru (1T), Mirim (2T) and Dashima (iPhone-size piece). 
  • Once the mixture comes to boil, take out the Dashima pieces. Place a lid on and turn the heat down to a low. 
  • Let it gently boil for 15-20 minutes. Give it a stir once in a while. 
  • After 20 minutes, the broth will have reduced by half and the radish piece will have turned very soft. 
  • Turn off the heat. Now pick out the radish and mushroom pieces from the broth and place onto a plate. Put a few spoonfuls of the broth over the pieces. Garnish with sesame seeds and spring onion. Bon Appetit!

Cabbage Japchae

  • Shave a piece of the Cabbage head into thin pieces (a large-handful worth). Cut Bell Peppers, Onion and Mushrooms into thin strips. Slice the Asparagus at an angle into thin pieces (refer to video).
  • Make the Japchae Sauce: Mix everything listed under "Japchae Stirfry Sauce" 
  • Take out a frying pan and place some oil in. Place on a medium-high heat. Once its hot, place in the pork pieces. Season them with a few shakes of salt and pepper.
  • Once the meat loses its pink, add in all of the veggies (except for the chopped cabbage). 
  • Stir-fry it around until the veggies start to turn soft - especially the asparagus.
  • Now, add in the chopped cabbage. Place-in the Japchae sauce as well. 
  • Mix everything together. Stir-fry until the cabbage pieces turn soft. 
  • Turn off heat. Plate and garnish the stir-fry with sesame seeds. 

Mandu (Gyoza Style)

  • Take the mandu out of the freezer and let it dethaw at room temperature (to ensure even cooking). 
  • Take out a frying pan and place it on medium-heat. 
  • Once its hot, place it some oil. 
  • Place mandu pieces in. Let it cook until the bottom develops a nice golden-brown crisp. 
  • Then add in water (3 Tablespoons) and immediately place a lid on top. 
  • Let it steam (with lid on) for 2-3 minutes. 
  • Take out and plate. Drizzle some soy sauce over them and enjoy.

Notes

  • Feel free to substitute or skip the pork all together in the cabbage japchae. 
  • See video below for more details