Colorful and Glossy Japchae (Korean Glass Noodle Stir-Fry)
Mastering Japchae: A Beloved Korean Dish Using the Youn’s Kitchen Mother Sauce
I decided to try the Japchae recipe featured on the popular Korean show ‘Youn’s Kitchen,’ known for its unique concept. While it differs slightly from how I usually make it at home, I was thoroughly impressed with its special flavor. It requires some time and effort, but it results in a fantastic meal that the whole family will adore. Plus, the vibrant colors and glossy finish are a wonderful bonus!
Main Ingredients
- 200g Beef (for bulgogi or thinly sliced for shabu-shabu)
- 200g Dangmyeon (Korean glass noodles)
- 1 Onion (thinly sliced)
- A handful of Carrots (thinly julienned)
- 1 bunch of King Oyster Mushrooms (trim ends, separate into strands)
- 1 Bell Pepper (any color, seeded and thinly sliced)
- A handful of Spinach (blanched, squeezed dry, and chopped)
Youn’s Kitchen Mother Sauce
- 2 cups Soy Sauce
- 2 cups Water
- 1/4 cup Minced Garlic (approx. 4 Tbsp)
- 1 cup Sugar
- 1 tsp Black Pepper
- 1 Onion (for blending)
- 2/3 Apple (cored, for blending)
- 2 cups Soy Sauce
- 2 cups Water
- 1/4 cup Minced Garlic (approx. 4 Tbsp)
- 1 cup Sugar
- 1 tsp Black Pepper
- 1 Onion (for blending)
- 2/3 Apple (cored, for blending)
Cooking Instructions
Step 1
First, let’s prepare the special ‘Youn’s Kitchen Mother Sauce’ that will elevate your Japchae. This sauce is versatile and can be used in various other dishes too. The key ingredients are apple, onion, and garlic. Roughly chop these ingredients to make blending easier. You can also use pre-minced garlic for convenience.
Step 2
In a blender, add 2 cups of soy sauce and 2 cups of water.
Step 3
Add the chopped onion, apple, minced garlic, and 1 cup of sugar.
Step 4
Blend all the ingredients until smooth. The apple and onion will break down easily, but for a sauce, it’s important to achieve a very fine consistency without any chunks. Be aware that blending might create a lot of foam.
Step 5
Once made, store the mother sauce in an airtight container in the refrigerator. It will keep well and can be used for many dishes!
Step 6
Now, let’s prepare the glass noodles. Instead of boiling, soaking the dangmyeon will result in a chewier and more delicious texture. Soak them in cold or lukewarm water for at least 1 hour, or until fully hydrated.
Step 7
Prepare the colorful vegetables and mushrooms that will make your Japchae visually appealing. Thinly julienne the carrots and slice the onion. Trim the ends of the king oyster mushrooms and separate them into strands. Seed the bell pepper and slice it thinly. Briefly blanch the spinach, squeeze out excess water, and chop it. This vibrant combination will make your Japchae look as good as it tastes.
Step 8
In a large skillet or wok, add the soaked dangmyeon. Pour in a small amount of the mother sauce and stir-fry until the noodles are seasoned and begin to look glossy.
Step 9
Prepare the beef, which has been pre-marinated with the mother sauce. I used thinly sliced beef that was frozen (originally for shabu-shabu), but regular bulgogi-style beef works perfectly too. Stir-fry the beef separately in a pan until cooked through.
Step 10
We’re almost there! Lightly stir-fry each of the prepared vegetables and mushrooms separately to maintain their textures. Add the stir-fried ingredients and the cooked beef to the noodles. For the final touch, drizzle generously with sesame oil and sprinkle with sesame seeds. Gently toss everything together by hand to ensure the flavors are well combined and the dish becomes wonderfully fragrant.
Step 11
All the ingredients are now mixed! The kitchen is filled with the rich aroma of sesame oil. Because the noodles were soaked rather than boiled, each strand has a delightful, springy chewiness.
Step 12
Transfer the Japchae to a beautiful, deep serving dish. It makes for a satisfying meal on its own, though it also complements rice beautifully. If you happen to have any leftovers, they make an incredible topping for rice the next day, creating a delicious ‘Japchae-bap’!
