Colorful and Delicious Japchae (Korean Glass Noodles)
Japchae that’s always delicious, perfect for a weekend treat! Make a generous portion for the whole family to enjoy.
Introducing a recipe for Japchae made with care, using up leftover vegetables. Even if it’s been a while, create a special table with Japchae that’s always as delicious as ever.
Main Ingredients- Glass noodles (dangmyeon) 1 handful (approx. 100g)
- Dried shiitake mushrooms 5 pieces
- Onion 1
- Carrot 1/4
- Green onion 1/2 stalk
- Chives 1 handful
Seasoning and Other Ingredients- Sesame oil 1/3 Tbsp
- Minced garlic 1/2 Tbsp
- Soy sauce 1/2 Tbsp (for stir-frying vegetables)
- Cooking oil 1/3 Tbsp (for blanching noodles)
- Soy sauce 1/3 Tbsp (for blanching noodles)
- Cooking oil 1 Tbsp (for stir-frying vegetables)
- Soy sauce 1/3 Tbsp (for stir-frying vegetables)
- Soy sauce 1 Tbsp (for stir-frying noodles)
- Water infused with dried kelp (dashima) 1/3 cup (approx. 60ml)
- Minced garlic 1/2 Tbsp (for finishing)
- Sesame oil (for finishing)
- Sesame oil 1/3 Tbsp
- Minced garlic 1/2 Tbsp
- Soy sauce 1/2 Tbsp (for stir-frying vegetables)
- Cooking oil 1/3 Tbsp (for blanching noodles)
- Soy sauce 1/3 Tbsp (for blanching noodles)
- Cooking oil 1 Tbsp (for stir-frying vegetables)
- Soy sauce 1/3 Tbsp (for stir-frying vegetables)
- Soy sauce 1 Tbsp (for stir-frying noodles)
- Water infused with dried kelp (dashima) 1/3 cup (approx. 60ml)
- Minced garlic 1/2 Tbsp (for finishing)
- Sesame oil (for finishing)
Cooking Instructions
Step 1
First, prepare the vegetables for the Japchae. Slice the onion thinly, and julienne the carrot. Cut the green onion diagonally, focusing on the white part. Rehydrate the dried shiitake mushrooms in lukewarm water until soft, then remove the tough stems and slice them thinly. Don’t discard the mushroom soaking water; it can be used as a flavorful broth. Soak the glass noodles in cold water for at least 30 minutes beforehand to ensure they don’t clump and cook evenly.
Step 2
In a small bowl, combine the rehydrated shiitake mushrooms with 1/2 Tbsp soy sauce and a little sesame oil. Gently mix to marinate. Marinating the mushrooms beforehand enhances their savory flavor.
Step 3
Bring 1 liter of water to a boil in a large pot. Add 1/3 Tbsp cooking oil and 1/3 Tbsp soy sauce. Once boiling, add the soaked glass noodles and blanch for about 2-3 minutes. It’s crucial not to overcook them, as they can become mushy when stir-fried. After blanching, rinse the noodles under cold water and drain them in a colander.
Step 4
Heat 1 Tbsp of cooking oil in a heated pan over medium heat. Add the sliced onions and stir-fry until they become translucent. Stir-frying the onions first brings out their natural sweetness, enriching the overall flavor of the Japchae.
Step 5
Once the onions are partially cooked, add the julienned carrots and stir-fry together. Carrots take a bit longer to cook, so add them after the onions.
Step 6
Add another 1/3 Tbsp of soy sauce to the stir-frying vegetables to enhance their color and flavor. Stir-fry quickly over high heat to keep the vegetables crisp and prevent them from becoming watery.
Step 7
Add the marinated shiitake mushrooms to the pan and toss lightly with the vegetables. The aromatic flavor of the mushrooms will blend beautifully with the other ingredients.
Step 8
Push the cooked vegetables and mushrooms to one side of the pan. Add the blanched glass noodles to the empty space. Pour in 1/3 cup of dashima broth and 1 Tbsp soy sauce over the noodles. Stir-fry rapidly over high heat until the noodles absorb the sauce. It’s important to stir-fry them until they are well-coated and the sauce is absorbed.
Step 9
Now, add the diagonally sliced green onions and stir-fry them with the noodles. The mild pungent flavor of the green onions adds another layer of taste to the Japchae.
Step 10
Finally, add the washed and drained chives. Gently stir-fry to combine all the ingredients. Chives cook quickly and can become mushy if overcooked, so add them at the very end.
Step 11
To finish, drizzle 1/2 Tbsp of minced garlic and a little sesame oil over the Japchae. Mix well to ensure everything is evenly coated. Your delicious Japchae is ready! You can sprinkle with toasted sesame seeds for garnish if desired.
