Rainy Day Special: Delicious and Crisp Buchu Japchae (Chive and Glass Noodle Stir-fry)

Buchu Japchae (Chive and Glass Noodle Stir-fry)

Rainy Day Special: Delicious and Crisp Buchu Japchae (Chive and Glass Noodle Stir-fry)

Craving something warm and delicious on a rainy day? Try this Buchu Japchae! The glass noodles absorb the savory sauce perfectly, preventing them from becoming soggy. The vegetables stay wonderfully crisp, and even when cooled, the dish doesn’t become mushy. This cherished recipe, passed down from my early days of cooking, ensures your japchae is always delightful. Some have mentioned their noodles turn gummy, so here’s a tip: I use traditional glass noodles readily available in stores, and I’ve never had them clump up using this method. Enjoy this flavorful and satisfying dish!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Stir-fry
  • Servings : 3 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Intermediate

Main Ingredients

  • 200g Glass noodles (dangmyeon)
  • 1 bunch Chives (bu chu, approx. 100g)
  • 1/4 Carrot, julienned
  • 1/2 Onion, julienned
  • 1 Red chili pepper, seeds removed and julienned
  • Pinch of salt
  • Vegetable oil, as needed

Seasoning

  • 2 Tbsp Soy sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Mirin (or cooking wine)
  • 1/2 Tbsp Sugar
  • 1 cup ~ 2 cups Water (for soaking and cooking noodles)
  • 2 Tbsp Perilla oil (deulgireum)

Cooking Instructions

Step 1

First, prepare 200g of glass noodles. Rinse them thoroughly under cold running water to prevent sticking. Soak the noodles in cold water for about 1 hour to soften them. This pre-soaking step ensures the noodles will be chewy and tender when cooked.

Step 1

Step 2

Next, prepare the vegetables. Peel and thinly julienne the carrot and onion. Remove the seeds from the red chili pepper, halve it, and then julienne it to match the thickness of the carrots and onions. Wash the chives, pat them dry, and cut them into 4-5cm lengths.

Step 2

Step 3

Heat 1 Tbsp of vegetable oil in a frying pan over medium heat. Add the julienned onion and a pinch of salt. Sauté until the onion becomes translucent, then remove it from the pan and set aside to cool completely. Pre-sautéing the onions brings out their sweetness and prevents them from releasing excess water later.

Step 3

Step 4

Add another 1 Tbsp of vegetable oil to the same pan over medium heat. Add the julienned carrots and a pinch of salt. Stir-fry until the carrots are slightly tender. Be careful not to overcook them to maintain their crisp texture.

Step 4

Step 5

Once the carrots are lightly sautéed, add the julienned red chili pepper and stir-fry for about 30 seconds. Just enough to soften them slightly and enhance their color. Remove from the pan and let them cool completely with the carrots and onions. The red chili adds a vibrant touch to the dish.

Step 5

Step 6

Add 3 Tbsp of vegetable oil to the pan and heat over medium-high heat. Add all the cut chives and stir-fry quickly until they just begin to wilt. This rapid cooking preserves the chives’ crispness and fresh aroma. Transfer the cooked chives to a separate plate to cool.

Step 6

Step 7

Now, it’s time to cook the noodles in the sauce. Pour 1 cup (200ml) of water into a wide pan or pot and bring it to a boil. Once boiling, add the soy sauce, oyster sauce, mirin, and sugar, stirring to combine and create the sauce. Drain the pre-soaked glass noodles and add them to the sauce. Reduce the heat to medium-low, cover, and let the noodles cook, absorbing the liquid. Stir occasionally to prevent sticking, until most of the water has evaporated. If the liquid evaporates too quickly or the noodles aren’t tender enough, gradually add the remaining 1 cup of water (or portions of it) until the noodles are fully cooked. (Total water used: 1-2 cups)

Step 7

Step 8

When the noodles have absorbed most of the liquid and are chewy, add 2 Tbsp of perilla oil. Continue to stir-fry for about 3-4 minutes, allowing the noodles to absorb the nutty aroma of the perilla oil. Stir over medium-low heat until glossy.

Step 8

Step 9

In a large bowl, combine the cooled sautéed onions, carrots, red chili peppers, and chives. Gently add the glossy cooked glass noodles to the bowl. If desired, add a little sesame oil and a generous sprinkle of sesame seeds.

Step 9

Step 10

Using a spatula or chopsticks, gently toss all the ingredients together to combine. Mix carefully to avoid breaking the noodles. Ensure everything is evenly coated with the sauce.

Step 10

Step 11

Transfer the beautifully mixed Buchu Japchae to a serving dish. Sprinkle with additional sesame seeds for extra flavor and visual appeal. Enjoy this delicious dish while warm, or savor its great taste even when cooled!

Step 11



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