Luxurious and Flavorful Yangjangpi Japchae Recipe
Fridge-Clearance Special: Yangjangpi Japchae
Here’s a recipe for a gorgeous Yangjangpi Japchae, perfect for using up those leftover vegetables in your fridge! While there’s no strict formula, with fresh vegetables and a delicious sauce, anyone can create a spectacular dish. Boasting a visually stunning presentation and a medley of textures, Yangjangpi Japchae is an impressive dish suitable for entertaining guests. Give it a try now!
Main Ingredients
- 100g Yangjangpi (Korean glass noodles)
- 200g Pork (for stir-frying/japchae)
- 1 Squid
- 2 Eggs
- A portion of rehydrated Wood Ear Mushrooms
- 1/2 Carrot
- 1/2 Cucumber
- 1/2 Onion
- 1 handful of Chives, trimmed
Sauce Ingredients
- 1 Tbsp Fermented Mustard
- 4 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 tsp Salt
- 1 tsp Sesame Oil
- 1 Tbsp Fermented Mustard
- 4 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 tsp Salt
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
1. Prepare the Yangjangpi: Soak the Yangjangpi in lukewarm water until softened and pliable. It’s important to achieve a chewy texture.
Step 2
2. Prepare the Wood Ear Mushrooms: Rehydrate dried wood ear mushrooms by soaking them in water. Once softened, trim off the hard stems and rinse them thoroughly under running water.
Step 3
3. Julienne the Cucumber: Wash the cucumber, remove the seedy core, and julienne it thinly. This will add a refreshing crunch.
Step 4
4. Julienne the Carrot: Peel the carrot and julienne it thinly. This ingredient will add vibrant color and make the dish more appealing.
Step 5
5. Julienne the Onion: Peel the onion and julienne it thinly. It will contribute sweetness and depth of flavor.
Step 6
6. Trim the Chives: Wash the chives, trim off the root ends, and cut them into 3-4 cm lengths. They will be added towards the end for a fragrant aroma.
Step 7
7. Make Egg Crepes: Separate the egg yolks and whites. Lightly season each with salt, then pan-fry thinly to make crepes. Let them cool completely before slicing them into thin strips.
Step 8
8. Prepare the Pork: Slice the pork thinly into strips suitable for japchae. You can lightly marinate it beforehand if desired.
Step 9
9. Prepare the Squid: Clean the squid, remove the innards, and score the inside in a diagonal pattern before slicing it into bite-sized pieces. Using coarse sea salt can make peeling the squid easier.
Step 10
10. Ferment the Mustard Sauce: If using mustard powder, mix it with lukewarm water and let it sit for about 10 minutes to develop its pungent flavor and aroma. You can also use prepared mild mustard.
Step 11
11. Blanch Vegetables and Squid: Bring a pot of water to a boil. Blanch the julienned carrots and prepared squid separately for a short time. Be careful not to overcook them, as they can become mushy.
Step 12
12. Cook and Dress the Yangjangpi: Boil the prepared Yangjangpi in water until al dente. Rinse under cold water and drain well. Toss the drained Yangjangpi with a little sesame oil to prevent sticking.
Step 13
13. Stir-fry the Pork: Heat some oil in a pan and stir-fry the sliced pork. Add 1 Tbsp of soy sauce and continue to stir-fry until the pork is cooked and flavored.
Step 14
14. Stir-fry Vegetables and Season: In the same pan, add the julienned onion and rehydrated wood ear mushrooms and stir-fry. Finally, add the chives and cook briefly until just wilted. Season the mixture with salt.
Step 15
15. Make the Special Sauce: In a bowl, combine 1 Tbsp fermented mustard, 4 Tbsp vinegar, 2 Tbsp sugar, 1 tsp salt, and 1 tsp sesame oil. Whisk well to create the delicious Yangjangpi Japchae sauce.
Step 16
16. Combine and Serve: In a large bowl, combine the prepared Yangjangpi, blanched carrots and squid, stir-fried pork, stir-fried vegetables, egg crepes, and squid. Pour the prepared sauce over everything. Gently toss until all ingredients are evenly coated with the sauce. Your flavorful Yangjangpi Japchae is ready to serve! You can garnish with toasted sesame seeds if desired.
