Fish Cake Japchae: Delicious Without Glass Noodles!
How to Make Japchae Without Glass Noodles – It’s So Tasty!
My two boys aren’t big fans of glass noodles, so I make japchae with fish cakes instead. The vegetables and meat come together beautifully to create a wonderfully delicious dish. Let’s make some delicious fish cake japchae, even without the glass noodles!
Main Ingredients- 10 sheets of flat fish cake (about 300-400g)
- 300g rehydrated wood ear mushrooms
- 300g thinly sliced beef or pork for japchae
- A little bit of bell pepper (red, yellow)
- 150g fresh spinach
- 1/2 onion
- A little bit of carrot
Meat Marinade- 5 Tbsp soy sauce
- 1 Tbsp stevia or sugar
Stir-frying Seasoning (Sauce)- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp stevia or sugar
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
- 5 Tbsp soy sauce
- 1 Tbsp stevia or sugar
Stir-frying Seasoning (Sauce)- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp stevia or sugar
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
First, prepare the fish cakes and vegetables that will give this japchae its wonderful texture. Slice the fish cakes lengthwise into strips about 0.5cm thick. Thinly slice the bell peppers, carrot, and onion. Trim the root ends of the spinach and cut them in half. If using dried wood ear mushrooms, rehydrate them and then roughly chop them into bite-sized pieces.
Step 2
To enhance the chewy texture, blanch the sliced fish cakes in boiling water for about 1 minute. This helps to remove excess oil and makes them more springy. Rinse the blanched fish cakes under cold water, squeeze out as much water as possible, and set them aside in a colander to drain.
Step 3
Pat dry the japchae meat with paper towels and mix it with the prepared ‘Meat Marinade’ (5 Tbsp soy sauce, 1 Tbsp stevia or sugar). Let it marinate for about 10 minutes. Prepare the rehydrated wood ear mushrooms by washing them and chopping them into manageable pieces.
Step 4
Wash the spinach thoroughly, trim the roots, and blanch it in boiling water with a pinch of salt for just 30 seconds. Be careful not to overcook it, as it will become too soft. Rinse the blanched spinach under cold water, squeeze out the excess moisture, and cut it into suitable lengths.
Step 5
Peel and wash the onion, then slice it into thin strips. Wash and peel the carrot, then slice it into similarly thin strips. Prepare the bell peppers by removing the seeds and slicing them into strips as well. Now all your ingredients are ready!
Step 6
Now it’s time to stir-fry the meat. Lightly oil a pan and add the marinated japchae meat. Stir-fry over high heat until the meat is almost cooked through, breaking it up with chopsticks or a spatula to prevent clumping. Once the meat is nearly done, add the sliced onions and continue to stir-fry.
Step 7
When the meat and onions become translucent, add the rehydrated wood ear mushrooms. Reduce the heat to medium and stir-fry until the mushrooms have absorbed some of the seasoning and the vegetables are slightly softened. Be mindful not to burn the seasonings as you stir-fry.
Step 8
Once the wood ear mushrooms and onions are well-seasoned, add the colorful bell peppers and carrots. Stir-fry for another 1-2 minutes, just until the carrots are slightly tender-crisp. The key is to cook the vegetables so their vibrant colors remain intact while becoming tender.
Step 9
Let’s prepare the ‘Stir-frying Seasoning’ that will enhance the flavor of the japchae. In a small bowl, combine 4 Tbsp soy sauce, 4 Tbsp water, 1 Tbsp stevia or sugar, 1 Tbsp minced garlic, and 1 Tbsp oyster sauce. Mix well. This sauce will elevate the overall taste of your japchae.
Step 10
Add the blanched spinach and prepared fish cakes to the pan with the almost-cooked ingredients. Pour the prepared ‘Stir-frying Seasoning’ evenly over everything. Stir-fry quickly over high heat, ensuring all ingredients and the sauce are well combined. It’s important to toss everything so the fish cakes and spinach absorb the flavors.
Step 11
When all the ingredients are well mixed and a delicious aroma fills the air, it’s almost ready! It looks so appetizing with its glossy sheen and the perfectly seasoned vegetables and fish cakes.
Step 12
Finally, sprinkle with toasted sesame seeds and a touch of black pepper, if desired, to further enhance the flavor. Your wonderful fish cake japchae is now complete.
Step 13
Enjoy your delicious, homemade fish cake japchae while it’s warm!
