Directions

To Make

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!