Green Bean Jelly Japchae: A Healthy Delight Packed with Fiber
Perfect for Dieting! Green Bean Jelly Japchae, Tastier Than Traditional Glass Noodle Japchae
Tired of the usual way of eating green bean jelly, like simply mixed with seaweed? I’ve reinvented it by combining the essence of Tangpyeongchae and Japchae to create a new yet familiar healthy dish – Green Bean Jelly Japchae. I was so excited because it turned out incredibly delicious! It boasts a visual appeal and taste that’s perfect for serving guests. (My own recipe, bragging a little! haha)
Main Ingredients
- Green bean jelly (homemade or store-bought), appropriate amount
- Beef (for grilling) 200g
- Burdock root 150g
- Carrot 80g
- Onion 150g
- Garlic chives (or scallions) 1 handful
Seasoning
- Olive oil 1 Tbsp
- Soy sauce 2 Tbsp
- Plum extract (or syrup) 3 Tbsp
- Oyster sauce 1 Tbsp
- Perilla oil 1 Tbsp
- Salt 1 tsp
- Black pepper 1/4 tsp
- Toasted sesame seeds 1 tsp
- Olive oil 1 Tbsp
- Soy sauce 2 Tbsp
- Plum extract (or syrup) 3 Tbsp
- Oyster sauce 1 Tbsp
- Perilla oil 1 Tbsp
- Salt 1 tsp
- Black pepper 1/4 tsp
- Toasted sesame seeds 1 tsp
Cooking Instructions
Step 1
If you’re using homemade green bean jelly, measure out a portion similar in size to a block of firm tofu. (For instructions on how to make your own jelly, please refer to @6877660.)
Step 2
Slice the green bean jelly into strips about the thickness of your pinky or ring finger. This ensures even cooking and a pleasant texture.
Step 3
Heat a frying pan and cook the beef slices for grilling first, until browned on both sides. Lightly season the cooked beef with salt and pepper.
Step 4
Transfer the cooked beef to a large bowl and tear it into bite-sized pieces by hand. This helps the meat absorb the flavors better.
Step 5
Julienne the burdock root, carrot, and onion into similar lengths and thicknesses. Wash the garlic chives and chop them finely.
Step 6
Using the same pan where you cooked the beef, start stir-frying the burdock root and carrot. Add olive oil, soy sauce, oyster sauce, and plum extract, cooking until the vegetables have absorbed the seasoning.
Step 7
Once the burdock and carrot are tender and seasoned, add the julienned onion and stir-fry until the onion becomes translucent but not mushy.
Step 8
When the onion has softened, add the sliced green bean jelly and gently stir-fry with the other ingredients. If using chilled green bean jelly, you might need to add a little water gradually while stirring to help it become transparent and absorb the flavors, which will revive its chewy texture.
Step 9
Once everything is well combined and cooked, transfer the mixture back to the bowl containing the beef. While the ingredients are still warm, add the chopped garlic chives and toss gently to mix. This preserves the fresh color and aroma of the chives.
Step 10
Drizzle in the perilla oil and taste for seasoning. Adjust with additional salt and pepper if needed, to suit your preference.
Step 11
Transfer the Green Bean Jelly Japchae to a serving dish and sprinkle with toasted sesame seeds for garnish. You’ve now created a healthy and delicious alternative to traditional glass noodle japchae. Enjoy your meal!
