Japchae rice paper dumplings with soy dipping sauce and three banchan

Ingredients

• 2 large eggs, separated
• 100g Obap Sweet Potato Noodles
• 1 medium carrot, julienned
• 5-6 button mushrooms, sliced
• ½ green capsicum, sliced
• 1 large red chilli, finely sliced
• 2 garlic cloves, minced
• 2 spring onions, finely sliced
• 1 handful baby spinach, chopped
• 3 teaspoons Lee Kum Kee sesame oil
• 2 tablespoons Lee Kum Kee premium soy sauce
• 1 teaspoon caster sugar
• 1-2 tablespoons toasted sesame seeds
• Salt and pepper
• Valcom rice paper sheets
• Canola oil (enough for shallow frying)
• 2 tablespoons Lee Kum Kee Premium soy sauce
• 1 tablespoon Obento rice wine vinegar
• 1 teaspoon caster sugar
• 1 large red chilli, finely sliced
• 1 spring onion, finely sliced
• 1 teaspoon toasted sesame seeds

Method

1. Separate the eggs. Beat whites and yolks separately. Heat a non stick pan and lightly grease. Pour a thin layer of whites to cover the pan, gently cook until set. Remove and slice thinly. Repeat with yolks.
2. Prepare noodles according to packet instructions. Drain and rinse. Snip with scissors 5-6 times. Add 1 teaspoon sesame oil and stir through to prevent sticking.
3. Add a small amount of oil to the pan. Lightly fry each vegetable separately seasoning with salt and pepper. Once cooked, remove and add to noodles.
4. Add garlic and spring onions and thoroughly mix. Add in egg and mix again.
5. Season with remaining sesame oil, soy sauce, sugar, sesame seeds, salt and pepper. Stir to thoroughly combine.
6. Preheat the oven to 180C. Cover the base of a pan with canola oil.
7. Briefly dip a rice paper in warm water to soften. Add a 1/4 cup japchae into the centre and fold in sides to form a parcel.
8. Work in batches, making only as many dumplings as will fit in the frying pan. Gently fry on each side until light golden. Transfer to the oven to keep warm/continue golden while cooking remaining dumplings.
9. Stir together remaining ingredients to make the dipping sauce.
10. Serve japchae dumplings with dipping sauce, rice, Obap Roasted Seasoned Korean Seaweed, lettuce leaves, and three banchan - Spinach sigeumchi-namul, Cucumber oi muchim and Obap kimchi.
11. To eat, snip off a portion of dumpling and place in a lettuce leaf with all other accompaniments. Season with dipping sauce and then take the biggest mouthful you can. Enjoy with a cold beer!

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce
• Lee Kum Kee - Sesame Oil
• Obap - Kimchi
• Obap - Roasted Seaweed
• Obap - Sweet Potato Noodles
• Obento - Rice Wine Vinegar
• Valcom - Rice Paper