OTTOGI Korean Cut Vermicelli 500g

Weight 0.5 kg
SKU: 16110019

$7.70 $5.30 inc. GST

Out of stock

Precut for convenience anc simple to cook, our versatile OTTOGI Korean Cut Vermicelli are made fresh in our South Korean HQ & imported to New Zealand and can be conveniently stored dry until needed.

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  • Type: noodle
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Description

OTTOGI Korean Cut Vermicelli

 

 

 

The Ottogi Korean Cut Vermicelli noodles, also known as glass noodles from their clear appearance, feature a chewy but soft, durable texture that make them ideal for all meals. Precut for convenience and great for a variety of dishes such as stir-frys & broths, the naturally gluten-free Korean Cut Vermicelli is made from 100% sweet potato starch which gives it a clear appearance and boasts a neutral taste that is ideal for cooking.

 

 

In Korea, noodles are more than just a meal, it’s a reason to celebrate and an important part of the culture. Commonly used in the popular Korean dish “Japchae”, the classic Korean Vermicelli Glass noodles (“Dangmyeon”) get their glassy, clear appearance from the naturally gluten-free sweet potato starch.

Precut for convenience anc simple to cook, our versatile OTTOGI Korean Cut Vermicelli are made fresh in our South Korean HQ & imported to New Zealand and can be conveniently stored dry until needed.

Japchae Noodle Stir Fry

  • 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips
  • 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
  • 2 garlic cloves, minced – 1 tablespoons plus 2 teaspoons sugar – 2 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 large egg
  • 4 ounces spinach, washed and drained
  • 4 ounces of Ottogi Korean Vermicelli Noodles
  • 2 to 3 green onions, cut crosswise into 2 inch long pieces
  • 1 medium onion (1 cup), sliced thinly
  • 4 to 5 white mushrooms, sliced thinly
  • 1 medium carrot (¾ cup), cut into matchsticks
  • ½ red bell pepper, cut into thin strips (optional)
  • Ground black pepper – Kosher salt

Marinate the beef and mushrooms

1. Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper,

2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge. Make the egg garnish (jidan):

2-1.Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.

2-2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.

3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.

4. Let it cool and slice it into thin strips. Prepare the noodles and vegetables:

4-1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.

4-2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil. Put it into a large mixing bowl.

4-3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.

4-4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.

5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.

7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.

8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl. Mix and serve:

8-1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.

8-2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

 

Direction : Make your own Japchae

 

Serving 12:

 

  • Ottogi Vermicelli 300g
  • Carrot 1 (medium size)
  • Beef(or Pork) 150g
  • Onion 1 (medium size)
  • Dried Shiitake Mushroom 5 pieces
  • Egg 1
  • Spinach ½ bunch

 

  1. Slice meat in strips and mix well with the meal seasoning. Slice the rehydrated mushroom and season with soy sauce and sugar.
  2. Wash and blanch spinach in boiling water, drain and squeeze the excess water, Season with sesame oil and salt.
  3. Slice the onion and the carrot in strips, stir fry with pinch of salt. Separate egg yolk and white in separate bowls, beat well and spread on the frying pan with oil on medium heat to make thin and flat yellow and white egg crepe. Fold and slice into long strips.
  4. Stir fry seasoned meat and mushroom separately on frying pan.
  5. Cook the dry vermicelli in boiling water for 6 minutes. Rinse in cold water and drain. Boil 3tsp of soy sauce, ¼ cup of water, 4 tsp of sugar, 1/2 tsp of sesame oil, 1/4tsp of black pepper, 1/2tsp of roasted sesame seed on the deep frying an and add the cooked vermicelli and stir well under the low heat.
  6. Mix all ingredients prepared separately. Garnish with the long strips of yellow and white egg crepe and serve.

Ingredients: 

SWEET POTATO STARCH, MALIC ACID, XANTHAN GUM, SODIUM ALGINATE

 

Nutritional Information

Servings per package : About 6 (300g)

Serving size : 50g

Nutrients

Average Quantity

per Serving

per 100g

Energy

840 kJ

1,570kJ

Protein

1g

2g

Total Fat

1g

2g

    - Saturated Fat

0g

0g

Total Carbohydrate

47g

94g

    - Sugars

45g

90g

Dietary Fiber

0g

0g

Sodium

120mg

240mg

Storage: Store the product in cool and dry place avoid direct sunlight. Seal the remains tightly after use.

Product of China

Additional information

Weight 0.5 kg

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