Japchae with Fish Cakes and Chives (Never Soggy!)
How to Make Japchae That Never Gets Soggy (feat. Fish Cake and Chive Japchae)
Have you ever finished making Japchae only to find it becomes soggy and unappetizing just a few hours later? This recipe uses a special secret to ensure your Japchae stays perfectly chewy and delicious, even if you make it 3 hours in advance or enjoy the leftovers the next day. This version is enhanced with fish cakes and chives for a richer flavor and delightful texture. Let’s make some delicious Japchae!
Fish Cake and Chive Japchae Ingredients
- 200g glass noodles
- 1/2 carrot
- 1 bunch chives
- 1/2 onion
- 1/2 pack oyster mushrooms
- 3-4 shiitake mushrooms
- 4 wood ear mushrooms
- 4 sheets fish cakes
- Salt to taste
- Cooking oil as needed
Perfectly Balanced Sauce
- 7 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp corn syrup or oligosaccharide
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2 Tbsp mirin (cooking wine)
- 1 Tbsp water
- 7 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp corn syrup or oligosaccharide
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2 Tbsp mirin (cooking wine)
- 1 Tbsp water
Cooking Instructions
Step 1
First, let’s estimate the amount of glass noodles for the Japchae. 200g of glass noodles typically yields about 2 servings as a side dish, or 2-3 servings if served over rice (Japchae-bap). The final amount can vary greatly depending on how many additional vegetables you add, so adjust the quantity according to the number of people you’re serving and your preference.
Step 2
The key to great Japchae is perfectly prepared noodles. Soak the glass noodles in cold water for at least 1 hour and 30 minutes. This soaking time is crucial for achieving a chewy texture that won’t become mushy when cooked.
Step 3
The wood ear mushrooms, which add a delightful chewy texture, should also be soaked in cold water for the same duration as the noodles, about 1 hour and 30 minutes.
Step 4
Slice the fish cakes thinly into strips. This ensures they integrate well with the glass noodles and vegetables, providing a pleasant bite in every mouthful.
Step 5
In a pan, lightly coat with cooking oil and stir-fry the sliced fish cakes with a splash of soy sauce and a pinch of pepper until they are lightly browned and fragrant. Be careful not to over-season; aim for a subtle savory note.
Step 6
Finely julienne the carrot. Carrots tend to absorb oil, so don’t be shy with the cooking oil when stir-frying them. Heat a generous amount of oil in a pan, add the julienned carrots, and stir-fry with 1 tablespoon of salt until they are tender-crisp.
Step 7
Slice the shiitake mushrooms thinly. In a pan with a little cooking oil, stir-fry the sliced shiitake mushrooms with 1 tablespoon of soy sauce until they soften and release their aroma.
Step 8
Gently rinse the oyster mushrooms and tear them into bite-sized pieces by hand. In a pan with cooking oil, stir-fry the torn oyster mushrooms with 0.5 tablespoon of salt and a pinch of pepper until they wilt.
Step 9
Drain the soaked wood ear mushrooms and stir-fry them in a pan with a little cooking oil and a pinch of salt. Sauté them over medium-high heat for a short time to retain their chewy texture.
Step 10
Wash the chives and cut them into 4-5cm lengths. Heat a little cooking oil in a pan, add the chives, sprinkle with a pinch of salt, and stir-fry just until they begin to wilt. Be careful not to overcook, as they can become mushy.
Step 11
Julienne the onion. Heat a little cooking oil in a pan, add the julienned onion, season lightly with salt, and stir-fry until translucent. Stir-frying each ingredient separately helps to preserve its unique flavor and texture, contributing to a more complex and delicious Japchae. Set aside the cooked vegetables.
Step 12
Now for the crucial step that ensures perfectly seasoned noodles! Place the well-soaked glass noodles in a wok or large pan. Add a little cooking oil, then pour in the entire amount of the prepared sauce. Stir-fry the noodles over medium-low heat, allowing the sauce to simmer and coat the noodles evenly. The key is to stir constantly as the sauce reduces, creating a glossy finish. Watch the heat to prevent the noodles from burning.
Step 13
Finally, add all the stir-fried vegetables and fish cakes to the seasoned and simmered noodles. Gently toss everything together until well combined. Your delicious Japchae is ready! This method not only results in a beautiful, dark color but, most importantly, keeps the noodles perfectly chewy for hours, so you can enjoy it just like it was freshly made. Enjoy this delightful Japchae with your loved ones!
