Colorful One-Pan Paprika Japchae
Rich Flavor Without Meat! Easy One-Pan Recipe for Vibrant Paprika Japchae
This recipe makes a gorgeous dish with just the vegetables and glass noodles you have at home! By getting the ‘Japchae sauce ratio’ just right, anyone can make delicious Japchae without fail. Introducing ‘One-Pan Paprika Japchae,’ which is as beautiful to look at as it is delicious, thanks to the addition of colorful bell peppers. It’s simple yet makes for a stunning meal or a perfect dish for entertaining guests!
Main Ingredients- 200g glass noodles
- 4 mini bell peppers (use a variety of colors if possible)
- 1 sheet of square fish cake
- 1 onion
- 60g carrot
- 1 green onion
- 2 shiitake mushrooms (use rehydrated dried shiitake if available)
- 10 wood ear mushrooms (use rehydrated dried wood ear mushrooms if available)
- 1 Tbsp minced garlic
- 2 Tbsp cooking oil
Japchae Sauce- 4 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp corn syrup (or other liquid sweetener)
- 250ml water
Finishing Touches- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
- 4 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp corn syrup (or other liquid sweetener)
- 250ml water
Finishing Touches- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for the Japchae. Having everything ready beforehand makes the cooking process much smoother.
Step 2
Soak the glass noodles in cold water for about 30 minutes until fully softened. Once soaked, drain them and cut them 2-3 times with scissors. This helps the noodles absorb the sauce better and makes them easier to eat.
Step 3
Thinly julienne the mini bell peppers, onion, carrot, and fish cake. Rehydrate the dried shiitake and wood ear mushrooms by soaking them in lukewarm water for at least 20 minutes. Once softened, tear or slice the mushrooms into bite-sized pieces. With these steps, your ingredient preparation is complete!
Step 4
Now, let’s make the delicious Japchae sauce. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp brown sugar, 1 Tbsp corn syrup, and 250ml water. Stir until the sugar is completely dissolved. A perfectly balanced sauce is key to great Japchae and can be used in other dishes too.
Step 5
Heat about 2 Tbsp of cooking oil in a wide pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, being careful not to burn the garlic.
Step 6
Once the garlic is fragrant, add the prepared Japchae sauce, soaked glass noodles, shiitake mushrooms, wood ear mushrooms, and fish cake all into the pan. The beauty of a one-pan meal is adding everything together!
Step 7
Increase the heat to high and cook for about 3 minutes, stirring constantly, until the sauce reduces and coats the noodles. Continuous stirring prevents the noodles from clumping and ensures even sauce distribution.
Step 8
When the noodles are partially cooked and the sauce has slightly thickened, add the carrots and onions. Adding these vegetables at this stage ensures they cook through without becoming mushy.
Step 9
Stir-fry for about 2 more minutes until the vegetables are slightly tender but still have a slight crispness. Avoid overcooking to maintain their texture.
Step 10
Once the sauce has mostly reduced and is coating the ingredients, add the green onions. Adding them at the end preserves their fresh color and aromatic flavor.
Step 11
Now, add the colorful mini bell peppers. Briefly stir-fry them over high heat to keep them crisp and vibrant.
Step 12
Gently toss everything together a few times to combine all the ingredients. You want them to mingle and meld, not to be heavily stirred.
Step 13
Finally, turn off the heat. Drizzle in 1 Tbsp of sesame oil, a pinch of black pepper, and a pinch of crushed toasted sesame seeds. Give it one last gentle stir to combine the flavors and aromas. Your delicious ‘One-Pan Paprika Japchae’ is ready! It looks as good as it tastes and is sure to be a crowd-pleaser.
