I had leftover wonton wrappers and saw this recipe for wonton churros or is it churro wontons.. anyways, I love anything with cinnamon sugar! I got the idea from here: http://www.lafujimama.com/2010/02/churro-wontons-with-salted-butter-caramel-dipping-sauce/
What you’ll need:
1/3 cup sugar
2 tsp ground cinnamon
Cut the wonton wrappers into thirds. Cut a slit in the middle. Then get one end and pull it through the slit. For the cinnamon sugar mixture, combine 1/3 cup sugar and 2 tsp of ground cinnamon. Mix it up. Heat up oil to 350 degree/ medium heat in a shallow pan. Add 6 wrappers or more depending how big your pan is. Fry until golden. They fry up real quick so make sure to watch them! I had the heat on high at first so the first couple burned. Then when I lowered the temperature to medium they were better but the oil was still super hot. It’s better to heat the oil slowly and then adjust to a higher temp! I don’t deep fry things often so I learned the hard way! >.< Drain them on a paper towel then toss in the cinnamon sugar mixture. That’s it! All done!
My mom was making japchae so I quickly got out my camera to film it. It was a bit difficult since she was going back and forth doing different things all at once and she doesn’t measure anything so I had to guess as best as I could. But in the end, it was so good! After giving half to my family, it was quickly gone! It looks like a lot but trust me.. it quickly disappears! lol. It looks simple to make but it is very time consuming. I hope you guys try it out and enjoy!
3 medium carrots
2 medium onions
3 cups dried shiitake mushrooms
2 bundles green onions
1 cup black mushrooms (optional)
2 bundles of spinach
1 package (1.1 lbs/ 500g) Oriental style starch noodle (called dangmyeon 당면) (Shirakiku is the brand we used)
sesame seed oil
soy sauce (we used low sodium)
Soak dry shiitake mushrooms and black mushrooms (optional) for about 2-3 hours.
Cut carrots into strips. Add oil to a pan, add a pinch of salt and fry in a pan for 3-4 mins. Place in large mixing bowl.
Cut onions into strips. Add oil to a pan on medium high, add a pinch of salt and fry in a pan for 3-4 mins. Set aside with carrots.
Get shiitake mushrooms and rinse it. Squeeze out liquid. Cut into strips.
Cut green onions into 2 inch length wise strips.
Add oil to pan and fry shiitake mushrooms for 2-3 mins. Add a pinch of salt and add green onions and fry for another 2 mins. Set with the vegetables.
Get black mushrooms (optional) and squeeze out liquid. Roughly cut it and add to vegetable mixture.
In a small bowl crack 3 eggs, add a pinch of salt and mix it.
In a pan on LOW heat, add enough oil to cover the pan and add egg mixture. Spread eggs around the pan to make a circle cook for about 2 mins or until the eggs start moving around the pan easily. Then flip over and cook for 1 min.
Roll egg up and cut into strips. Set aside.
In boiling water, add spinach and then quickly turn off the heat. The spinach will continue to cook. Once it’s all welted, cool in cold water to stop cooking. Squeeze out liquid and roughly chop it into 2 inch pieces.
Add 1/8 tsp of garlic powder, 1 TBSP sesame seed oil, 1/2 TBSP sesame seeds, 1 TBSP soy sauce and mix. Add to vegetables.
In a large pot of boiling water, add starch noodles and cook for 7-10 mins.
Drain noodles, rinse in cold water and roughly cut noodles (you can cut it with kitchen scissors if it’s easier).
In a large pan on medium high heat, add 1 TBSP oil, 3-4 TBSP soy sauce and 3 TBSP of water.
Add noodles and mix. Fry for 2-3 mins. Then add to the vegetable mixture.
In the larger mixing bowl with everything, add 1/2 cup sesame seed oil, lots of sesame seeds, 4 TBSP sugar, 1/4 tsp black pepper, 4 TBSP soy sauce. MIX.
Taste it and see if it’s needs more soy sauce. In our case, we added 3-4 TBSP of soy sauce and more sesame seeds.
Lastly, add egg strips and mix.
Garnish with more sesame seeds on top.