Classic Japchae: The Golden Recipe for a Festive Feast
The Quintessential Japchae: Master the Art of Making Delicious Japchae for Holidays
While it may seem a bit time-consuming, making authentic Japchae isn’t difficult. Let’s create a classic dish that’s sure to impress.
Main Ingredients- 300g Dangmyeon (Korean glass noodles)
- 250g Pork, thinly sliced for japchae
- 1/2 Onion
- 1/2 Carrot
- 8 Dried wood ear mushrooms (rehydrated)
- 150g Spinach
- 1/2 Tbsp Minced garlic
- 1 Tbsp Toasted sesame seeds
Pork Marinade- 1 Tbsp Soy sauce
- Pinch of black pepper
For Stir-frying Vegetables- Pinch of salt
- 1 Tbsp Soy sauce
- Pinch of black pepper
For Stir-frying Vegetables- Pinch of salt
Cooking Instructions
Step 1
In a large pot, bring plenty of water to a boil. Once boiling, add 300g of dangmyeon and cook for about 10 minutes until the noodles are translucent and cooked through. Drain the noodles and rinse them under cold water to remove excess starch. Drain completely. (Tip: Toss the cooked noodles with 1/2 Tbsp of cooking oil to prevent them from sticking together.)
Step 2
Prepare 250g of thinly sliced pork for japchae. In a small bowl, combine 1 Tbsp of soy sauce and a pinch of black pepper. Marinate the pork. Heat a lightly oiled frying pan over medium heat and stir-fry the marinated pork until it’s fully cooked and changes color. Set aside the cooked pork.
Step 3
Slice 1/2 onion thinly. Heat a lightly oiled frying pan over medium-low heat and begin stir-frying the sliced onion. Continue cooking until the onion becomes translucent and releases a sweet aroma. Set aside the cooked onion.
Step 4
Julienne 1/2 carrot. Heat a lightly oiled frying pan over medium-low heat and stir-fry the carrots. Add a pinch of salt and cook until the carrots are slightly softened but still have a slight bite. Be careful not to overcook, as they can become mushy. Set aside the cooked carrots.
Step 5
Rehydrate 8 dried wood ear mushrooms in lukewarm water. Trim the tough stems, wash thoroughly, and slice them thinly. Heat a lightly oiled frying pan and stir-fry the sliced mushrooms briefly. Set aside the cooked mushrooms.
Step 6
Wash 150g of spinach thoroughly. Bring a pot of water to a boil and add a pinch of salt. Add the spinach, starting with the stems, and blanch for just 10-13 seconds. Overcooking will make the spinach mushy. Immediately rinse the blanched spinach in cold water, squeeze out excess moisture, and cut into 3-4 cm lengths. (Tip: If you have pre-sautéed spinach, you can skip this step.)
Step 7
In a large pot or pan, add the drained dangmyeon and pour in 120mL of soy sauce. Cook over medium heat, stirring, until the noodles absorb the soy sauce and turn a glossy brown. Once the noodles are partially cooked, add the reserved pork, onion, carrots, wood ear mushrooms, spinach, and 1/2 Tbsp of minced garlic. Add 1.5 Tbsp of sugar, 4 Tbsp of sesame oil, a pinch of salt, and a pinch of black pepper. Gently toss everything together until well combined. Taste and add more salt if needed.
Step 8
Arrange the carefully prepared Japchae beautifully on a large serving plate. Finish by sprinkling 1 Tbsp of toasted sesame seeds over the top for an extra nutty aroma. Your delicious Japchae is ready to serve!
