Crispy Garlic Scape Japchae
Spring Seasonal Delicacy: Easy and Flavorful Garlic Scape Japchae, Sumi’s Kitchen Style
Introducing Sumi’s Kitchen recipe for Garlic Scape Japchae, a dish that uses aromatic spring garlic scapes to cut through richness and add a delightful crunch. Perfect for special occasions or when entertaining guests.
Main Ingredients- Glass noodles 3 handfuls (approx. 300g)
- Beef for japchae 300g
- Garlic scapes 1 bunch
- Bell pepper 1 (using a variety of colors will make it more visually appealing)
Beef Marinating Seasoning- 1 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 tsp sugar
- Pinch of black pepper
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 tsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the glass noodles, which are the base of japchae. Soaking the glass noodles in warm water for at least 30 minutes will result in a chewy yet tender texture. If you’re short on time, you can boil them in water for about 5-7 minutes.
Step 2
For the beef, press it gently with paper towels to absorb any excess blood. Removing the blood helps to achieve a clean flavor in the japchae.
Step 3
Place the marinated beef in a bowl and mix well with your hands. For 300g of beef, use 1 tablespoon of minced garlic, 3 tablespoons of soy sauce, 1 teaspoon of sugar, and a generous amount of black pepper. (Tip: If you’re using 100g of beef, adjust the seasoning to about 1 tablespoon soy sauce, 1/3 tablespoon minced garlic, 1 teaspoon sugar, and a pinch of black pepper.) Let it marinate for a while to allow the flavors to penetrate the meat.
Step 4
Wash the garlic scapes thoroughly under running water. Trim off the ends, and for the thicker parts of the scape, use a vegetable peeler to shave them thinly. This will make them much more tender when eaten. You only need to shave the thicker sections.
Step 5
While you can use the garlic scapes as they are, briefly blanching them in boiling water will make them tender without being tough. Blanch them for about 10 seconds, then immediately rinse in cold water to retain their crispness.
Step 6
Prepare the bell pepper by removing the seeds and slicing it into thin strips. To slice safely, place the pepper with the inner side facing up to prevent the knife from slipping. (Tip: The original recipe called for red bell pepper, but I used yellow bell pepper I had at home. If you want to add more color, finely julienned carrots can also be added.)
Step 7
Heat a pan over medium heat. Add the marinated beef without any oil and stir-fry until it’s about halfway cooked. It’s important to cook over medium heat to prevent the meat from burning.
Step 8
Once the beef is no longer pink on the outside, push it to one side of the pan. Add the soaked glass noodles to the empty space and stir-fry them as well.
Step 9
At this point, drizzle a little sesame oil over the glass noodles. This prevents them from sticking together and gives them a nice sheen. Once the noodles have absorbed some of the seasoning, mix them with the stir-fried beef and continue to cook.
Step 10
Add all the prepared vegetables, including the garlic scapes and bell pepper, to the pan. Stir-fry everything together with the noodles and beef until well combined. Avoid overcooking the vegetables, as they can release water; just cook until they are slightly wilted.
Step 11
Finally, adjust the seasoning to your taste. I used about 6 tablespoons of soy sauce and 3 tablespoons of sugar. Feel free to add more or less according to your preference. (Tip: For a deeper umami flavor, you can add a little oyster sauce.)
Step 12
Once all the ingredients are well mixed and seasoned, your delicious Garlic Scape Japchae is ready! It’s much simpler and quicker to make than traditional japchae, so you’ll be pleased with the result. Enjoy the distinct flavor of the crunchy garlic scapes.
