Delicious Japchae for the Whole Family
A Japchae Recipe Perfect for Special Occasions and Everyday Meals
Japchae, a dish often reserved for holidays or special celebrations, is now easy to make right at home! The chewy glass noodles paired with an assortment of fresh vegetables create a truly enticing dish that stimulates the appetite. My daughter, upon returning from school, couldn’t stop exclaiming how delicious it was, constantly reaching for more! It brings a smile to my face seeing how much everyone, from children to adults, enjoys this tasty Japchae. Let’s get cooking!
Main Ingredients- Glass noodles (Dangmyeon) 2 bundles (approx. 200g)
- King oyster mushrooms 1/2
- Carrot 1/4
- Onion 1/3
- Fish cake (square type) 1 sheet
- Spinach namul (pre-prepared) a handful
Seasoning & Condiments- Soy sauce 3-4 Tbsp (adjust to taste)
- Sugar 1-2 Tbsp (adjust to taste)
- Salt to taste
- Sesame oil 1 Tbsp
- Sesame seeds to garnish
- Soy sauce 3-4 Tbsp (adjust to taste)
- Sugar 1-2 Tbsp (adjust to taste)
- Salt to taste
- Sesame oil 1 Tbsp
- Sesame seeds to garnish
Cooking Instructions
Step 1
Bring a generous amount of water to a boil in a deep pot. Once boiling, add 1 Tbsp of soy sauce and 1 Tbsp of sugar. Add the glass noodles and cook for about 7 minutes. The noodles will absorb the flavors of the soy sauce and sugar as they cook, making them even more delicious.
Step 2
Drain the cooked glass noodles in a colander. Rinse them under cold water to remove excess starch and then squeeze out any remaining water. Transfer the noodles to a large bowl. Add 1 Tbsp of sesame oil, 1-2 Tbsp of soy sauce, and 1/2 Tbsp of sugar. Gently mix and toss the noodles to season them. This pre-seasoning step helps prevent the noodles from becoming soggy and ensures the flavors are evenly distributed for a tastier result.
Step 3
Slice the king oyster mushrooms into bite-sized pieces, about 0.5cm thick. Lightly grease a pan with oil and sauté the mushrooms over medium heat. Once the mushrooms have softened slightly, add a pinch of salt to season. These mushrooms add a wonderful chewy texture to the Japchae.
Step 4
Finely julienne the carrot. Lightly grease a pan with oil and stir-fry the carrots over medium heat until tender. Add a tiny pinch of salt for seasoning. The carrot’s natural sweetness and slight crunch will enhance the overall flavor of the Japchae.
Step 5
Cut the square fish cake into thin strips. Heat a little oil in a pan and stir-fry the fish cake. Add 1/2 Tbsp of soy sauce and 1/2 tsp of sugar, stir-frying quickly to coat the fish cake. This adds a savory depth to the dish.
Step 6
Julienne the onion. In a large bowl, combine the pre-seasoned glass noodles with the sautéed mushrooms, carrots, and fish cake. Add the julienned onion and the pre-prepared spinach namul. Gently mix all the ingredients together. Taste and adjust seasoning with additional soy sauce or salt if needed. Finally, sprinkle with sesame seeds for a beautiful garnish and delicious Japchae! Gently toss everything to combine. (If you don’t have pre-made spinach namul, you can quickly blanch spinach, then season it with salt, sesame oil, and a little minced garlic.)
