Fragrant Scallion Japchae: A Rich Flavor with Simple Ingredients!
A simple yet delicious Japchae recipe using scallions from your fridge, perfect for holidays or special occasions!
I made a hearty Japchae using fresh scallions I had in the fridge, wanting to make sure they wouldn’t spoil. Even without many special ingredients, the crisp texture and aroma of the scallions, combined with fish cakes and carrots, and most importantly, well-seasoned glass noodles, create a superb Japchae. Enjoy delicious Japchae at home that rivals restaurant quality!
Japchae Ingredients
- 200g Glass noodles (Dangmyeon)
- 5 Tbsp Soy sauce
- 2 Tbsp Sesame oil
- 1 Tbsp Cooking oil
- 2 Tbsp Sugar
- 1 Tbsp Plum extract (Maesil Cheong)
- A little Carrot (julienned)
- 1 Tbsp Minced garlic
- 1 bunch Scallions (separate white and green parts)
- 2 sheets Fish cake (Sakwa Eomuk, julienned)
- 1 Tbsp Cooking oil (for stir-frying)
- A pinch of Black pepper
Cooking Instructions
Step 1
Prepare your fresh scallions by trimming and washing them. Gather about a handful, enough to hold comfortably between your thumb and index finger. This amount is perfect for the Japchae.
Step 2
Separate the white parts from the green leafy parts of the scallions and cut them accordingly. The white parts will be sautéed first to release their aroma, while the green parts will be added later to maintain their fresh crunch.
Step 3
Take the two sheets of fish cake and thinly julienne them along their shorter side. Cutting them this way helps them integrate well with the other vegetables in terms of texture.
Step 4
Wash the carrot, peel it, and julienne it into thin strips, similar in size to the fish cake. Carrots add both color and a delightful crunch to the Japchae.
Step 5
Bring a generous amount of water to a rolling boil in a deep pot. Once boiling, add 200g of glass noodles and cook for about 6 minutes without a lid. Stir the noodles once or twice during cooking to prevent them from sticking together.
Step 6
Drain the cooked glass noodles in a colander and rinse them thoroughly under cold running water. This step cools them down, preventing them from becoming mushy or clumping, and helps maintain their chewy texture. Ensure as much water as possible is removed.
Step 7
Transfer the drained glass noodles to a large bowl. Add 5 Tbsp soy sauce, 2 Tbsp sesame oil, 1 Tbsp cooking oil, 2 Tbsp sugar, and 1 Tbsp plum extract. Gently mix everything with your hands until the noodles are evenly coated and the seasoning is well incorporated. This marinating step is crucial for the Japchae’s flavor!
Step 8
Now it’s time to stir-fry the ingredients. Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, being careful not to burn the garlic.
Step 9
Once the garlic is fragrant, add the white parts of the prepared scallions and stir-fry briefly. Since the white parts take a little longer to cook, it’s good to sauté them first.
Step 10
Add the julienned fish cake and carrots to the pan and stir-fry together with the scallions. Cook until the vegetables are slightly softened. The carrots should become translucent when they are almost cooked.
Step 11
Add the pre-marinated glass noodles to the pan and stir-fry everything together until well combined. Stir occasionally to prevent the noodles from sticking to the bottom of the pan.
Step 12
Now, add the green leafy parts of the scallions and stir-fry quickly. These leaves cook very fast, so avoid overcooking to preserve their crispness.
Step 13
Finally, once the green scallion parts have wilted slightly, sprinkle in a pinch of black pepper. Give it a final quick mix, and your delicious Scallion Japchae is ready!
