韓式雜菜 是什麼？
這是什麼料理
韓式雜菜是把地瓜冬粉 (dangmyeon) 和炒過的蔬菜、菇類、牛肉一起，用甜醬油和香油拌勻的料理。生日、節日和宴席上一定少不了它。
料理的由來
名稱的意思是「混合的蔬菜」，最古老的食譜出自約 1670 年的料理書《飲食知味方》，完全沒有冬粉：只有炒過的蔬菜、菇類和雉雞肉，淋上濃稠的醬汁。1600 年代初，官員 Yi Chung 被嘲笑為「雜菜判書」，因為據說他能升任戶曹判書，靠的是獻給光海君的菜餚。冬粉是 20 世紀才加入的：韓國第一座大型冬粉工廠 1919 年在沙里院設立，1930 年代起才出現加冬粉的食譜。
來源：Encyclopedia of Korean CultureEncyclopedia of Korean Folk CultureEncyclopedia of Korean Culture (dangmyeon)Seoul Metropolitan Government
食材
재료每樣韓國食材都有替代品，以防你買不到。
付費連結 · 此清單中的商店連結為聯盟連結：透過這些連結購買時，K for All 會獲得佣金。銷售、配送和退款由各商店負責。
- 7 oz (200 g)地瓜冬粉 (dangmyeon) 당면
Ottogi Korean Vermicelli Premium Glass Noodles (Dangmyeon) · 500 g
替代： The 500 g bag we link to is 100% sweet potato starch; this recipe uses about 40% of it.
在 Amazon 查看價格 Amazon US - 4 oz (115 g)Tender beef (sirloin or rib eye), cut into thin strips 소고기
替代： Pork loin works too. For a meatless japchae, leave it out and add more mushrooms.
一般超市 - 3–4 oz (100 g)Fresh shiitake mushrooms, sliced 표고버섯
替代： Or 4–5 dried shiitake, soaked until plump. Seong-jae's five-star version in the drama uses wild pine mushrooms (songi), torn by hand.
一般超市 - 6 oz (170 g)Spinach 시금치一般超市
- 1Carrot (about 3 oz / 85 g), cut into matchsticks 당근一般超市
- ½ mediumOnion, thinly sliced 양파一般超市
- 3Scallions, cut into 2-inch pieces 쪽파一般超市
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- 3 tbsp糖 설탕
替代： Brown sugar works too. Use a little less if you like it less sweet.
家裡常備 -
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- 2 tsp蒜末 다진 마늘一般超市
- 1Egg, for a thin egg garnish (optional) 달걀一般超市
- 食用油、鹽和黑胡椒家裡常備
作法
만드는 법作法來源：MaangchiMy Korean Kitchen10000recipe
- 1
Prep the vegetables, beef and sauce
Cut the carrot into matchsticks and thinly slice the onion. Cut the scallions into 2-inch pieces, first splitting any thick white parts lengthwise. Stem the mushrooms and slice them ¼ inch thick, and cut the beef into thin 2-inch strips. In a small bowl, stir together 3½ tbsp soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 2 tsp garlic, 1 tbsp sesame seeds and a little black pepper until the sugar dissolves.
第 9 集 Seong-jae 的轉捩點：他不再用刀切松茸，而是順著紋理用手撕，因為手撕才能保留香氣。如果你用的是秀珍菇，也一樣用手撕。
- 2
Cook the noodles and spinach
Bring about 5 cups of water to a boil in a large nonstick pan and cook the noodles until soft and completely translucent, 6–8 minutes. Drain, rinse under cold running water and drain well. Snip them a few times with kitchen scissors into 6–7-inch lengths, then toss them with 3 tbsp of the sauce in a large bowl. Boil 2 cups of water in the same pan and blanch the spinach just until it wilts. Cool it in cold water, squeeze out the water, chop it a couple of times and season with a pinch of salt.
- 3
Stir-fry the noodles, then the vegetables
Heat ½ tbsp oil in the pan and stir-fry the seasoned noodles over medium to medium-high heat, stirring often, until glossy and a little sticky, about 4 minutes. Return them to the bowl. Add another ½ tbsp oil and stir-fry the carrot with a pinch of salt for about a minute. Push it to one side, add the onion with a pinch of salt and cook until translucent, then stir in the scallions for a few seconds. Add the vegetables to the noodles.
Cook from light colors to dark (onion and carrot first, mushrooms and beef last) and you can use one pan without washing it in between. Keep the vegetables crisp; don't let them go soft.
- 4
Cook the beef and mushrooms
Add the beef and mushrooms to the pan with 2 tbsp of the sauce and stir-fry over medium-high heat until the beef is cooked through, 2–3 minutes. Add them to the bowl.
- 5
拌勻上桌
Add the spinach and the rest of the sauce to the bowl and toss everything well, with salad servers while it is hot and then by hand once it cools a little. Taste, and add more soy sauce or sugar, ½ tsp at a time, if needed. For the optional garnish, cook the beaten egg white and yolk separately into thin sheets over medium-low heat, roll them up, slice thinly and scatter on top.
舀到白飯上就成了雜菜飯，是韓國中華料理店菜單上的固定班底。
用韓文說
한국어로 말해 보세요在中華料理店、派對餐桌或自己的廚房用得到。
需要的廚具
조리 도구Any large nonstick pan works; Korean Bapsang boils the noodles and stir-fries everything in the same one. This is the 5-quart sauté pan we link to.
