Japchae recipe – A Korean stir-fried cannabis infusion
Japchae is a classic Korean food that’s become a beloved staple in households around the globe. This dish features a combination of many delicious ingredients including glass noodles, fresh vegetables, and tender bits of marinated beef to deliver a burst of flavor and melt-in-your-mouth texture that’s addictive.
This elevated version is the perfect blend of relaxation with vibrant colors to give you the experience of traditional Korean cuisine with herbal notes and a satisfying finish.
Tips and tricks for success
Use compatible strains – To complement the traditional Korean flavors in this dish you’re going to want to use strains with earthy, sweet, or herbal notes to infuse the oil.
Choose a method of infusion – Cannabis can be added to this dish while it cooks as an oil, or once it’s done as a garnish.
Preparation is key – All of the ingredients should be prepared and ready to use before you begin cooking, as this stir-frying Japchae requires fast assembly with minimal downtime to spare.
Blissful bites: A cannabis-infused japchae recipe
Cannabis-infused Japchae offers a harmonious blend of chewy glass noodles, crisp colorful vegetables, savory tender beef, and the subtle therapeutic effect of cannabis injected with infused oil. The flavors and textures of this recipe combine beautifully, resulting in a satisfying and flavorful dish that will leave you craving more.
Preparation: 30 minutes
Cooking: 30 minutes
Calories: 357 per serving
Servings: 4-6 servings
- 8 ounces sweet potato glass noodles
- 8 ounces ribeye or sirloin beef (thinly sliced)
- 2 tablespoons cannabis-infused cooking oil
- 3 garlic cloves, minced
- 1 medium onion (thinly sliced)
- 2 medium carrots (julienned)
- 1 red bell pepper (thinly sliced)
- 4 ounces of fresh spinach
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- Salt and pepper to taste
- Toasted sesame seeds (for garnish)
- Green onions(chopped for garnish)
- Large pot
- Skillet or frying pan
- Mixing bowls
- Tongs or chopsticks
Prepare the glass noodles by boiling them in a large pot of water according to the instructions on the package.
Pour the noodles into a strainer then run them under cool running water for 1-3 minutes to keep them from sticking together. Set the chilled pasta aside for now.
Combine the sliced beef, soy sauce, and garlic in a large bowl, then add pepper to bring the natural flavors of the meat to life.
Heat 1 tablespoon of cannabis-infused cooking oil in a large skillet. Once it’s hot, add the marinated beef and let it cook with occasional stirring until the meat is lightly caramelized.
Remove the meat from the skillet and put it aside for now.
Don’t wash the pan or you’ll risk removing the delicious flavor that’s left behind from cooking so many great ingredients. Instead, use it to heat what’s left of the oil.
Cook the onion slices until fragrant and translucent, before adding the julienned carrots to the skillet, and continue to stir fry ingredients for 2-3 minutes or until they’re soft and easy to pierce with a fork.
Add the red bell pepper slices, and spinach to the pan, season the according to your preference with pepper and cook everything together for another 2-3 minutes or until the leaves are tender and wilted.
Finally it’s time to complete this dish by adding the glass noodles, soy sauce, sesame oil, and sugar to the beef, then stir, until the pasta is thoroughly and evenly coated.
Garnish your Japchae with sesame seeds and green onions.
Cannabis-infused Japchae is best enjoyed fresh. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. It’s also easy to reheat just gently warm as much as you need in a skillet or microwave. Adding a splash of water or additional sauce during the heating process to restore moisture is always a good idea.