Colorful Three-Color Bell Pepper Japchae
Korea’s National Celebration Dish / Bell Pepper Japchae
Try making a vibrant and delicious Bell Pepper Japchae without meat, packed with three colors of bell peppers! Japchae is a must-have at any feast, and with colorful bell peppers, you can enjoy a visually delightful and tasty, healthy dish. Make a healthy Bell Pepper Japchae that’s a feast for both your eyes and your palate!
Ingredients- 200g Glass noodles
- 1/2 each of red, yellow, and orange bell peppers
- 1/2 green bell pepper
- 1/2 onion
- 5 dried shiitake mushrooms
Seasoning (Overall)- 4 Tbsp soy sauce
- 2.5 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (e.g., Mirin)
- 1 tsp salt
- Pinch of black pepper
- Pinch of sesame seeds
- A little sesame oil
Shiitake Mushroom Marinade- 1 Tbsp soy sauce
- 0.5 Tbsp cooking wine (e.g., Mirin)
- Pinch of black pepper
- A little sesame oil
- 4 Tbsp soy sauce
- 2.5 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (e.g., Mirin)
- 1 tsp salt
- Pinch of black pepper
- Pinch of sesame seeds
- A little sesame oil
Shiitake Mushroom Marinade- 1 Tbsp soy sauce
- 0.5 Tbsp cooking wine (e.g., Mirin)
- Pinch of black pepper
- A little sesame oil
Cooking Instructions
Step 1
First, prepare all the ingredients for the japchae. It’s good to rinse the glass noodles in cold water beforehand and drain them. Soak the dried shiitake mushrooms in lukewarm water until fully rehydrated.
Step 2
Trim the tough stems from the rehydrated shiitake mushrooms and slice them into strips. Marinate them by gently mixing with 1 Tbsp soy sauce, 0.5 Tbsp cooking wine, a pinch of black pepper, and a little sesame oil. Wash the bell peppers (red, yellow, orange) and green bell pepper, remove the seeds, and slice them all into thick strips along with the onion.
Step 3
Boil a generous amount of water in a large pot. Once the water is boiling, add the glass noodles and cook for about 6-8 minutes until softened. When the noodles turn translucent and are tender, drain them completely in a colander. To prevent sticking, you can rinse them under cold water, but over-rinsing might affect how well they absorb the sauce.
Step 4
Heat a lightly oiled pan. Add the sliced onion and stir-fry until it becomes slightly translucent. Season lightly with salt and pepper. In the same pan, add the sliced bell peppers and stir-fry them quickly, just until they soften slightly, similar to the onion. Be careful not to overcook, as this will diminish their crisp texture and vibrant color.
Step 5
Remove the quickly stir-fried bell peppers and onion from the pan and set them aside. Keep them separate until it’s time to combine them with the other ingredients.
Step 6
Add a little oil to the same pan and sauté the minced garlic until fragrant. Once the garlic aroma is released, add the soy sauce, brown sugar, cooking wine, salt, and black pepper. Bring the sauce to a rolling boil. Once the sauce is bubbling, add the marinated shiitake mushrooms and stir-fry. Then, add the pre-cooked glass noodles. Use chopsticks or tongs to toss and stir the noodles with the sauce until they are well coated and the flavors are absorbed.
Step 7
When the glass noodles have absorbed enough sauce, add all the stir-fried bell peppers, onion, and the sliced green bell pepper to the pan. Gently mix everything together, being careful not to mash the vegetables, and continue to stir-fry briefly.
Step 8
Once all the ingredients are well combined, taste the japchae. If needed, adjust the seasoning with a little more salt. Finally, sprinkle generously with sesame seeds for a nutty aroma.
Step 9
Turn off the heat and finish with a drizzle of sesame oil. The aromatic sesame oil will complete your delicious Bell Pepper Japchae! It’s best enjoyed while still warm.
