Japchae: A Beloved Korean Celebration Dish
The Irresistible Charm of Japchae: A Symphony of Flavors and Textures
Japchae is an indispensable dish at Korean feasts and holidays! Its magic lies in how perfectly the chewy glass noodles harmonize with any ingredient. Let’s easily recreate this internationally adored Korean classic at home. Perfect for sharing with friends from abroad!
Japchae Ingredients- Glass noodles (Dangmyeon) 250g
- 1/4 Onion
- Pork belly or shoulder, thinly sliced for Japchae 150g
- 50g Carrot
- Bell peppers (2 colors, e.g., red and yellow), 50g each
- 5 Shiitake mushrooms
Pork Marinade- 2 Tbsp Soy sauce
- 1/2 tsp Minced garlic
- Pinch of ginger (optional)
Japchae Seasoning and Finishing- 2 Pinches Black pepper
- 4 Tbsp Soy sauce (for seasoning)
- 1/2 tsp Sugar
- 1 Tbsp Sesame oil
- Sesame seeds for garnish
- 2 Tbsp Soy sauce
- 1/2 tsp Minced garlic
- Pinch of ginger (optional)
Japchae Seasoning and Finishing- 2 Pinches Black pepper
- 4 Tbsp Soy sauce (for seasoning)
- 1/2 tsp Sugar
- 1 Tbsp Sesame oil
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare all your vegetables. Thinly julienne the onion, carrot, bell peppers, and shiitake mushrooms. The colorful bell peppers, in particular, will make your Japchae visually appealing and appetizing.
Step 2
Lightly oil a heated pan and stir-fry the julienned bell peppers just until they slightly soften. Stir-frying quickly over high heat helps maintain their crisp texture.
Step 3
Add a little more oil to the same pan and sauté the sliced shiitake mushrooms until they are lightly browned. Cook them enough to bring out their earthy flavor.
Step 4
Next, add the julienned carrots and stir-fry quickly over high heat as well. Carrots take a little longer to cook, so it’s good to sauté them early. Sautéing each vegetable separately helps preserve its unique flavor and texture.
Step 5
Finally, add the sliced onions and sauté until they become translucent. The natural sweetness of the onions will enhance the overall flavor of the Japchae.
Step 6
For the pork, use thinly sliced meat suitable for Japchae. Marinate it by mixing 2 tablespoons of soy sauce, 1/2 teaspoon of minced garlic, and a pinch of grated ginger (if using). This step is crucial for removing any porky smell and adding depth of flavor.
Step 7
Now it’s time to cook the marinated pork. Heat a pan with a little oil over high heat and stir-fry the pork, breaking it apart with chopsticks as it cooks to ensure even cooking and tenderness.
Step 8
Place each of the stir-fried ingredients (bell peppers, mushrooms, carrots, onions, and pork) onto separate plates. Having them ready individually makes it easier to mix everything evenly later for a harmonious blend of flavors and textures.
Step 9
It’s time to cook the glass noodles. In a large pot, bring about 3 liters of water to a boil with 50ml of soy sauce. Boiling the noodles in soy-infused water not only seasons them subtly but also raises the boiling point, resulting in chewier, more resilient noodles. (Tip: You can also use a bit of salt instead of soy sauce.)
Step 10
Once the water is at a rolling boil, add the glass noodles and cook for about 8 minutes. Cooking times may vary by brand, so check the package instructions. Drain the cooked noodles thoroughly in a colander.
Step 11
Drizzle 1 tablespoon of sesame oil over the drained noodles and toss to coat. This sesame oil coating prevents the noodles from sticking together and adds a lovely sheen. Let them cool slightly; they’ll be easier to mix with other ingredients.
Step 12
We’re almost at the finish line! Combine the cooled noodles and all the stir-fried ingredients in a large mixing bowl. Add 4 tablespoons of soy sauce, 1/2 teaspoon of sugar, and 2 pinches of black pepper. Gently toss everything together with your hands until well combined. Taste and adjust seasoning if needed. Finally, sprinkle with sesame seeds for an extra nutty aroma and deliciousness.
