Delicious Fish Cake Japchae Recipe
Easy Fish Cake Japchae Using Fridge Staples
A delightful Japchae made with love for my dear friends who visit often! This recipe is inspired by the ‘Golden Recipe’ featured on Saengsaengjeongbotong and by Elin84, promising a richer flavor. Make a wonderful meal using up those leftover vegetables in your fridge.
Main Ingredients- Glass noodles (dangmyeon) 1.5 handfuls (approx. 150g)
- Frozen minced onion 2 Tbsp
- Square fish cakes (eomuk) 2-3 sheets (adjust to taste)
- Spinach 1 handful (approx. 50g)
- Carrot 1/5 (approx. 30g)
Seasoning- Soy sauce 10 Tbsp
- Corn syrup 20 Tbsp (sweetness adjustable)
- Soy sauce 10 Tbsp
- Corn syrup 20 Tbsp (sweetness adjustable)
Cooking Instructions
Step 1
First, prepare about 1.5 handfuls (approx. 150g) of glass noodles (dangmyeon). Bring a generous amount of water to a boil and add the noodles, cooking for about 11 minutes. Be careful not to overcook them, as they can become mushy. Once cooked, drain the noodles in a colander and set aside. While the noodles are cooking, slice the fish cakes into bite-sized pieces, about 1cm wide. Thinly julienne the carrot and wash the spinach. Lightly oil a frying pan and stir-fry the prepared carrots and fish cakes. Add the frozen minced onion and stir-fry together until fragrant.
Step 2
Now, let’s make the delicious sauce. In a large bowl or pot, combine 10 Tbsp of soy sauce and 20 Tbsp of corn syrup, mixing well. (You can adjust the amount of corn syrup here to suit your preference for sweetness.) Once the sauce is ready, add the cooked glass noodles and stir-fry over medium heat, allowing the noodles to absorb the sauce. Keep stirring to ensure the sauce is evenly distributed.
Step 3
After the noodles have simmered and absorbed some of the sauce, turn off the heat and let them cool slightly for a few minutes. Cooling them slightly helps prevent them from becoming sticky or clumping together when mixed with the vegetables, ensuring a better texture.
Step 4
To the slightly cooled noodles, add the stir-fried vegetables (carrots, fish cakes, onion) and the spinach. Gently toss everything together. It’s best to add the spinach last and mix it lightly, as overcooking can cause it to lose its vibrant color.
Step 5
Personally, I prefer to wear disposable gloves when mixing ingredients to avoid getting my hands or the kitchen messy. This makes the process cleaner and more hygienic.
Step 6
Enjoy the process of mixing and combining the ingredients in your own unique way, perhaps even faster than others! It’s important to focus and have fun while cooking, ensuring all the ingredients come together harmoniously.
Step 7
(Tip: Initially, I used 15 Tbsp of corn syrup, but the soy sauce flavor felt too strong, so I added another 5 Tbsp, making a total of 20 Tbsp, and stir-fried again. The recipe calls for 20 Tbsp of corn syrup, but adjusting the amount to your taste will help you achieve a perfectly balanced Japchae.)
Step 8
And there you have it – delicious Fish Cake Japchae that will make you exclaim, ‘This is truly authentic Japchae flavor!’ It’s wonderful to enjoy immediately while warm, or after it has cooled slightly. Savor the delightful combination of chewy noodles, crisp vegetables, and savory fish cakes!
