Japchae Without Boiling: A Special Recipe for Tender Noodles
The Secret to Chewy Noodles: A Unique Japchae Recipe That Achieves Deep Flavor Without Boiling
My ambitious first attempt at Japchae, specially prepared to impress my in-laws! This recipe for ‘boil-free’ Japchae, featuring a wonderfully tender texture and profound flavor, is perfect for any special occasion and is guaranteed to captivate everyone. Make this attractive dish, ideal for entertaining guests, right away.
Main Ingredients
- 300g Japchae-cut Pork
- 2 Onions
- 2/3 Carrot
- 1/2 bunch Garlic Chives (Buchu)
- 1 bag Enoki Mushrooms
- 300g Glass Noodles (Dangmyeon)
Seasoning Ingredients
- 10 Tbsp Soy Sauce or Brewed Soy Sauce
- 2 Tbsp Sugar
- 2 Tbsp Minced Garlic
- Salt to taste
- 4 Tbsp Sesame Seeds (ground)
- 1.5 Tbsp Allulose or Corn Syrup
- 1.5 Tbsp Oyster Sauce
- 4 Tbsp Sesame Oil
- 2.5 Tbsp Mirin or Rice Wine
- Pepper to taste
- 2 Tbsp Olive Oil
- 100ml Water
- 10 Tbsp Soy Sauce or Brewed Soy Sauce
- 2 Tbsp Sugar
- 2 Tbsp Minced Garlic
- Salt to taste
- 4 Tbsp Sesame Seeds (ground)
- 1.5 Tbsp Allulose or Corn Syrup
- 1.5 Tbsp Oyster Sauce
- 4 Tbsp Sesame Oil
- 2.5 Tbsp Mirin or Rice Wine
- Pepper to taste
- 2 Tbsp Olive Oil
- 100ml Water
Cooking Instructions
Step 1
The key to perfect Japchae lies in the noodles! For a tender yet chewy texture, soak the glass noodles in cold water for at least 2 hours before you begin cooking. This method allows the noodles to soften beautifully without the need for boiling.
Step 2
Prepare the japchae-cut pork by lightly patting it dry with paper towels to remove excess moisture. Cut it into bite-sized pieces. Stir-frying it separately will enhance its flavor.
Step 3
Now, let’s marinate the pork. Combine 3 Tbsp of soy sauce, half a tablespoon of sugar, half a tablespoon of minced garlic, and a pinch of pepper. Mix well. While the pork marinates, you can prepare the other ingredients.
Step 4
Slice the onions thinly. Peel the carrots and cut them into thin matchsticks. Wash the garlic chives and cut them into 5cm lengths. Trim the base of the enoki mushrooms and separate them into strands. Cutting all vegetables to a similar length ensures even cooking and a pleasing presentation.
Step 5
Lightly oil a pan and stir-fry the marinated pork until the surfaces are cooked. Once cooked, transfer the pork to a separate plate and let it cool. This prevents the pork from becoming tough and keeps it tender.
Step 6
Wipe the pan clean and add 2 Tbsp of olive oil over medium heat. Sauté the sliced onions and carrots until they become translucent and slightly tender. It’s important not to overcook them at this stage.
Step 7
Once the onions and carrots are partially cooked, add the prepared enoki mushrooms and stir-fry them together. Enoki mushrooms cook very quickly, so avoid stir-frying them for too long.
Step 8
Season the sautéed vegetables with a pinch of salt. This will enhance their natural sweetness. Like the pork, remove the cooked vegetables from the pan and let them cool slightly.
Step 9
Set aside the stir-fried vegetables and pork, allowing them to cool down a bit. Letting the ingredients cool before combining them prevents them from clumping together when you mix them with the noodles later.
Step 10
Now, let’s prepare the seasoning sauce that will give the Japchae its signature flavor. In a large pan or pot, pour in 7 Tbsp of soy sauce.
Step 11
Add 1.5 Tbsp of sugar. You can adjust the sweetness according to your preference.
Step 12
Add 1.5 Tbsp of allulose or corn syrup for a glossy finish and added sweetness.
Step 13
Incorporate 2 Tbsp of oyster sauce for a boost of umami.
Step 14
Add 2.5 Tbsp of mirin or rice wine to remove any porky smell and enhance the overall aroma.
Step 15
Add 1 Tbsp of minced garlic and about half a tablespoon of pepper for extra flavor.
Step 16
Pour in 2 Tbsp of olive oil to add a smooth richness.
Step 17
Finally, add 100ml of water, stir to combine all the seasoning ingredients well, and bring it to a boil over high heat.
Step 18
Once the sauce starts boiling, immediately reduce the heat to medium. Continue to simmer, being careful to prevent the sauce from burning.
Step 19
Drain the water from the soaked glass noodles using a colander. It’s important to drain them well, as too much water can dilute the seasoning. A light draining is sufficient.
Step 20
Add the drained glass noodles to the sauce simmering over medium heat and stir-fry until the noodles are evenly coated and have absorbed the flavor. Cook until the noodles are tender to your liking. Once done, turn off the heat and drizzle in 4 Tbsp of sesame oil, mixing well for a nutty aroma. Now, add the pre-sautéed vegetables and pork, and finally, toss in the fresh garlic chives, gently combining all the ingredients.
Step 21
Finish by sprinkling generously with 4 Tbsp of ground sesame seeds and giving it a final gentle toss. Your delicious ‘boil-free’ Japchae, bursting with flavor and aroma, is now ready! Enjoy it while it’s warm.
