Japchae Stir-fry (Korean Noodle Dish)
Vegetable-Packed Japchae Stir-fry: A Delicious Alternative to Tteokbokki
Hello everyone, this is ‘Yeosajang’! Today, I’ll show you how to make a fantastic Japchae stir-fry using glass noodles and plenty of fresh vegetables, especially since I didn’t have any rice cakes for tteokbokki. It’s a healthy and flavorful dish that’s perfect for a quick meal. Enjoy this recipe, and I hope it’s very helpful to you! hehe
Sauce Ingredients- 3 Tbsp Soy Sauce
- 3 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Sesame Oil
- 2 Tbsp Gochujang (Korean chili paste)
- Gochugaru (Korean chili flakes) to taste (optional)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Mascobado Sugar (or brown sugar)
Main Ingredients- Fish Cakes (Eomuk), 2 sheets (cut into bite-sized pieces)
- Enoki Mushrooms, 1 pack (trim the base)
- Shiitake Mushrooms, 2 (sliced)
- Dried Glass Noodles (Dangmyeon), 100g (pre-soaked in water)
- Bean Sprouts, 1 handful
- Bell Peppers (various colors like red, yellow), 1/4 each (julienned)
- Perilla Leaves (Kkaennip), 5-10 leaves (julienned)
- Fish Cakes (Eomuk), 2 sheets (cut into bite-sized pieces)
- Enoki Mushrooms, 1 pack (trim the base)
- Shiitake Mushrooms, 2 (sliced)
- Dried Glass Noodles (Dangmyeon), 100g (pre-soaked in water)
- Bean Sprouts, 1 handful
- Bell Peppers (various colors like red, yellow), 1/4 each (julienned)
- Perilla Leaves (Kkaennip), 5-10 leaves (julienned)
Cooking Instructions
Step 1
Let’s start by making the sweet and spicy sauce. In a bowl, combine 3 Tbsp soy sauce, 3 Tbsp oligosaccharide, 2 Tbsp sesame oil, and 2 Tbsp gochujang. Mix them well. For a bit of heat, finely mince 1-2 Cheongyang peppers (or adjust to your spice preference) and add them. Stir in 1/2 Tbsp minced garlic and 2 Tbsp Mascobado sugar (or brown sugar). Whisk everything together until the sauce is well combined and smooth.
Step 2
Now, heat a little oil in a pan over medium heat. Add the cut fish cakes, enoki mushrooms (with the base trimmed), and sliced shiitake mushrooms. Stir-fry them until they become slightly tender and fragrant, releasing their delicious aroma.
Step 3
Add the pre-soaked glass noodles to the pan with the stir-fried ingredients. Pour the prepared sauce over the noodles. Using chopsticks or a spatula, toss everything together gently to ensure the noodles are evenly coated with the sauce. Continue to stir-fry until the noodles turn translucent and absorb the sauce beautifully.
Step 4
Once the noodles are almost cooked and have absorbed the sauce, add a generous handful of bean sprouts. Stir-fry briefly for just a minute or two until the sprouts are slightly tender but still retain a nice crunch. If you didn’t add enoki mushrooms earlier, add them now and stir-fry together.
Step 5
Transfer the delicious stir-fried japchae to a serving plate or bowl. Garnish with the julienned bell peppers and perilla leaves for a vibrant presentation and an extra layer of freshness. For an added touch, you can sprinkle some toasted sesame seeds on top before serving. Enjoy your homemade Japchae stir-fry!
