Japchae: The Golden Recipe for Non-Soggy Glass Noodles
Mastering Japchae: A Step-by-Step Guide to Perfectly Cooked, Non-Soggy Korean Glass Noodles
A quintessential dish for holidays and celebrations, Japchae is a beloved Korean noodle stir-fry. This recipe focuses on achieving that perfect texture where the glass noodles remain delightfully chewy and never soggy. We’ll guide you through each step to ensure a harmonious blend of flavors and textures, making your Japchae a showstopper for any special occasion.
Main Ingredients- Glass noodles (dangmyeon) 350g
Japchae Seasoning- Sugar 1 Tbsp
- Soy sauce 7 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 2 Tbsp
- Toasted sesame seeds (for garnish)
Japchae Fillings- Spinach 1 bunch
- Pork (for bulgogi or stir-fry) 150g
- Red bell pepper 1/2
- Yellow bell pepper 1/2
- Dried shiitake mushrooms 2
- Dried wood ear mushrooms 10g
- Onion 1
- Carrot 1
Pork Marinade- Mirin (or cooking wine) 1 Tbsp
- Black pepper (a pinch)
- Salt (a pinch)
- Minced garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Soy sauce 7 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 2 Tbsp
- Toasted sesame seeds (for garnish)
Japchae Fillings- Spinach 1 bunch
- Pork (for bulgogi or stir-fry) 150g
- Red bell pepper 1/2
- Yellow bell pepper 1/2
- Dried shiitake mushrooms 2
- Dried wood ear mushrooms 10g
- Onion 1
- Carrot 1
Pork Marinade- Mirin (or cooking wine) 1 Tbsp
- Black pepper (a pinch)
- Salt (a pinch)
- Minced garlic 1/2 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Black pepper (a pinch)
- Salt (a pinch)
- Minced garlic 1/2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the spinach. Bring a pot of water to a boil and add 1 Tbsp of salt. Blanch the spinach for about 1 minute – avoid overcooking, as it can become mushy. Immediately transfer the blanched spinach to cold water to stop the cooking process. Squeeze out as much water as possible using your hands. In a bowl, combine the squeezed spinach with 1 Tbsp of sesame oil and a pinch of salt, then gently mix to season. Set aside.
Step 2
Next, prepare the vegetables. Wash and peel the onion and carrot. Slice them thinly into long julienne strips, suitable for stir-frying. The carrots add a lovely color, and the onions will lend a subtle sweetness to the dish.
Step 3
Rehydrate the dried wood ear mushrooms by soaking them in lukewarm water for about 20-30 minutes until soft. Once rehydrated, rinse them thoroughly under clean water to remove any grit. If the mushrooms are too large, tear them into smaller pieces or snip them with scissors. They provide a wonderful chewy texture.
Step 4
Prepare the shiitake mushrooms by trimming off the tough stems and wiping them clean. Slice them into thin julienne strips, similar to the onions and carrots. If using fresh shiitake mushrooms, simply slice them thinly. These mushrooms will add a wonderful earthy aroma and flavor to your Japchae.
Step 5
For vibrant color, julienne the red and yellow bell peppers after washing and removing the seeds. Aim for strips of similar length to the other vegetables. Bell peppers contribute both texture and visual appeal, making the Japchae more appetizing.
Step 6
Heat 1 Tbsp of cooking oil in a wide pan over medium-high heat. Add all the prepared vegetables (except spinach) – onion, carrot, shiitake mushrooms, bell peppers, and wood ear mushrooms. Add 1 Tbsp of sesame oil and a pinch of salt. Stir-fry quickly until the vegetables are slightly tender but still retain some crispness. This high-heat, quick stir-frying helps maintain their texture.
Step 7
Pat the pork dry with paper towels to remove excess moisture. In a bowl, combine the pork with 1 Tbsp mirin, a pinch of salt, a pinch of pepper, and 1/2 Tbsp minced garlic. Mix well and let it marinate for about 10 minutes to allow the flavors to meld. Heat a little cooking oil in a separate pan and stir-fry the marinated pork until it’s fully cooked through. Ensure it’s browned nicely.
Step 8
Now, let’s cook the glass noodles. In a large pot, add enough water to generously cover the noodles. Add 2 Tbsp of cooking oil to the water. This is a key tip to prevent the noodles from sticking together as they cook and ensures they stay perfectly chewy. Bring the water to a rolling boil.
Step 9
Once the water is boiling vigorously, add the 350g of glass noodles. To prevent them from clumping, stir the noodles gently with chopsticks or tongs a couple of times while they are cooking. This ensures they cook evenly and remain separate.
Step 10
Glass noodles typically cook in about 4-5 minutes. Keep an eye on them – after about 3 minutes, carefully take out one strand and test it for doneness. It should be tender but still have a slight bite. Avoid overcooking, as they will become mushy. As soon as they are cooked, drain them immediately in a colander to remove all excess water.
Step 11
If the cooked glass noodles are too long and difficult to eat, you can use kitchen scissors to cut them into shorter, more manageable lengths, about 2-3 cuts per noodle. This makes them easier for everyone, especially children and the elderly, to enjoy.
Step 12
It’s time to bring everything together! In a large mixing bowl, combine the drained glass noodles, stir-fried vegetables, cooked pork, and the seasoned spinach. Add the seasoning ingredients: 2 Tbsp sesame oil, 7 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, and a sprinkle of toasted sesame seeds. Gently toss and mix everything together until well combined. It’s recommended to taste as you go and adjust the soy sauce for saltiness and sugar for sweetness according to your preference. Start with the given amounts and add more if needed.
Step 13
Finally, arrange the beautifully mixed Japchae on a serving platter. The chewy noodles, colorful vegetables, and savory pork create a delightful harmony of flavors and textures. Any leftovers can be enjoyed the next day as Japchae-bap (Japchae over rice) for a satisfying meal. Enjoy your delicious homemade Japchae!
