Chilled Japchae: A Refreshing Summer Noodle Salad
Enjoy Japchae Coolly This Summer with Our Refreshing Chilled Japchae Recipe!
Tired of the summer heat and don’t want to spend hours stir-frying ingredients? Say NO to traditional, time-consuming japchae! On these scorching hot days, try making ‘Summer Chilled Japchae’ – a delightful dish that’s perfect for slurping up. It features a vibrant mix of textures and a tangy, refreshing sauce that will awaken your appetite and make you forget the heat. It’s a wonderful dish for special occasions or when entertaining guests. Discover this unique chilled japchae recipe from ‘Sesangui Moden Recipe’ and ‘Man-gae Recipe’ and savor a cool summer!
Japchae Ingredients
- 1 handful glass noodles (about 100g)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 20g chives
- 2 dried shiitake mushrooms, rehydrated
- A little cooking oil (for shiitake mushroom seasoning)
- 1 Tbsp soy sauce (for shiitake mushroom seasoning)
- 1/2 Tbsp sugar (for shiitake mushroom seasoning)
- A little sesame oil (for shiitake mushroom seasoning)
- A little sesame seeds (for shiitake mushroom seasoning)
Tangy & Sweet Chilled Japchae Dressing Ingredients
- 4 Tbsp soy sauce
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp sesame oil
- 1 Tbsp Korean mustard paste (adjust to taste)
- 1 Tbsp pine nut powder (optional)
- 4 Tbsp soy sauce
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp sesame oil
- 1 Tbsp Korean mustard paste (adjust to taste)
- 1 Tbsp pine nut powder (optional)
Cooking Instructions
Step 1
First, prepare the glass noodles. Soak the dried glass noodles in cold water for about 20 minutes until they are softened and pliable. This soaking step ensures the noodles will be wonderfully tender and chewy after cooking.
Step 2
Thinly slice the colorful bell peppers into strips after removing the seeds. Wash the chives and cut them into approximately 5cm lengths. Cutting the chives to a manageable size makes them easier to eat.
Step 3
Slice the rehydrated shiitake mushrooms into bite-sized pieces, maintaining their shape. Season them by mixing with 1 Tbsp soy sauce, 1/2 Tbsp sugar, a little sesame oil, and a sprinkle of sesame seeds. This pre-seasoning will enhance the mushrooms’ rich flavor.
Step 4
Boil water and add the prepared glass noodles. Cook for just about 2 minutes – be careful not to overcook them, as they can become mushy! Immediately drain the noodles and rinse them under cold water to remove excess starch. Drain them thoroughly in a colander, ensuring all excess water is removed, which prevents them from sticking together.
Step 5
Now, let’s make the delicious chilled japchae dressing. In a bowl, combine 4 Tbsp soy sauce, 3 Tbsp vinegar, 2 Tbsp sugar, 1 Tbsp cooking wine, 2 Tbsp sesame oil, and 1 Tbsp Korean mustard paste. Whisk until the sugar is dissolved. You can adjust the amount of mustard paste to your preference. Take half of the prepared dressing and toss it with the drained glass noodles, ensuring they are evenly coated.
Step 6
Arrange the sliced bell peppers, chives, seasoned shiitake mushrooms, and the dressed glass noodles attractively on a serving platter. Drizzle the remaining dressing evenly over the top. Your refreshing and delicious Summer Chilled Japchae is now complete! For an extra touch of elegance and flavor, sprinkle with pine nut powder if desired. Enjoy your meal!
