Aromatic Shiitake Mushroom Japchae Recipe
How to Make Delicious Aromatic Shiitake Mushroom Japchae – Perfect for Entertaining Guests
This Shiitake Mushroom Japchae offers a light yet deeply flavorful experience, combining the earthy notes of shiitake mushrooms with fresh, crisp vegetables. It’s a nutritious and universally loved dish, perfect for special occasions or when hosting guests.
Main Ingredients- 2 handfuls dried shiitake mushrooms (approx. 50g)
- 1 handful enoki mushrooms (approx. 50g)
- 2 handfuls sweet potato starch noodles (dangmyeon, approx. 100g)
- 1/3 carrot, julienned
- 1/2 onion, thinly sliced
- 2 eggs, cooked into thin omelets and julienned
- 1 green chili pepper, thinly sliced diagonally (optional)
- A pinch of toasted sesame seeds (for garnish)
Seasoning Sauce- 4 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1 Tbsp sesame oil
- 4 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for at least 30 minutes until they are fully rehydrated and soft. Once softened, rinse them thoroughly under running water to remove any grit. Trim off the tough stems, then slice the mushroom caps into thin strips.
Step 2
After slicing the shiitake mushrooms, peel the onion and cut it into thin slices. Wash and peel the carrot, then julienne it to a similar thickness. For the enoki mushrooms, trim off the base and gently separate the strands using a fork or your fingers until they are loose.
Step 3
Whisk the eggs and cook them into thin omelets over low heat. Once cooled, slice the omelets into thin strips. Now, prepare the seasoning sauce by combining 4 Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp minced garlic, and a pinch of black pepper in a bowl. Mix well until fully incorporated.
Step 4
Soak the sweet potato starch noodles (dangmyeon) in cold water for about 30 minutes until softened. Once rehydrated, boil them in water for about 5-7 minutes until they become transparent and tender. Drain them and rinse under cold water to prevent overcooking. (Be careful not to boil them for too long, or they will become mushy!)
Step 5
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the soaked dangmyeon and stir-fry. Pour in 1/3 of the prepared seasoning sauce and toss the noodles to coat them evenly, allowing them to absorb the flavor. In a separate pan, heat 1 Tbsp of cooking oil over medium heat. Add the sliced onions and stir-fry until they become translucent. Then, add the julienned carrots and shiitake mushrooms, and stir-fry together. Once the vegetables have softened slightly, add the enoki mushrooms and half of the remaining seasoning sauce. Stir-fry until all ingredients are well-coated with the sauce.
Step 6
Finally, add the seasoned dangmyeon to the pan with the sautéed vegetables. Pour in the rest of the seasoning sauce and stir-fry everything together quickly over high heat until well combined. Once the vegetables and noodles are harmoniously mixed, turn off the heat. Drizzle in 1 Tbsp of sesame oil and give it a final toss to add a glossy finish. Garnish with the julienned egg omelets, sliced green chili peppers (optional), and a sprinkle of toasted sesame seeds for a beautiful presentation. Your delicious Shiitake Mushroom Japchae is now ready to be enjoyed!
