Mushroom Japchae (Korean Stir-Fried Noodles)
Delicious Mushroom Japchae Recipe Without Meat
Japchae is a dish that feels incomplete on any special occasion, isn’t it? Especially popular for birthdays or when hosting guests, Japchae holds a special place. Today, I’ve made Mushroom Japchae, not for a special day, but because I suddenly craved it. While delicious with beef, this version is packed with mushrooms that are just as satisfying, offering a wonderful texture and plenty of nutrients. It’s a truly flavorful dish. This recipe is a delightful alternative that’s just as tasty as the traditional meat version.
Main Ingredients- Spinach, 1/2 bunch (about 100g)
- Glass noodles (dangmyeon), 150g
- Shiitake mushrooms, 3-4 pieces (or 3-4 dried shiitake mushrooms)
- Enoki mushrooms, 2 bags (100g each)
- Wood ear mushrooms, a small amount (dried)
- Carrot, 1/2 (medium size)
- Onion, 1/2 (medium size)
Seasoning and Stir-fry Ingredients- Cooking oil, a little
- Sesame oil, 1.5 Tbsp
- Soy sauce, 3 Tbsp
- Plum extract (maesilcheong), 1.5 Tbsp (or corn syrup)
- Sugar, 1 Tbsp
- Minced garlic, 1/2 Tbsp (optional)
- Salt, to taste
- Pepper, to taste
- Toasted sesame seeds, for garnish
- Cooking oil, a little
- Sesame oil, 1.5 Tbsp
- Soy sauce, 3 Tbsp
- Plum extract (maesilcheong), 1.5 Tbsp (or corn syrup)
- Sugar, 1 Tbsp
- Minced garlic, 1/2 Tbsp (optional)
- Salt, to taste
- Pepper, to taste
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
First, wash the spinach thoroughly. Bring a pot of water to a boil with a pinch of salt. Blanch the spinach for just about 30 seconds to 1 minute. Be careful not to overcook, as it will become mushy. Drain the blanched spinach and rinse it under cold water. Squeeze out all excess water. Place the spinach in a bowl, add 1/2 Tbsp of sesame oil and a pinch of salt, and gently mix. Set aside.
Step 2
Remove the stems from the shiitake mushrooms and slice them into bite-sized pieces. If using dried shiitake mushrooms, soak them in lukewarm water for about 30 minutes, then squeeze out excess water, remove the stems, and slice. Heat a little cooking oil in a pan over medium heat. Add the sliced shiitake mushrooms and stir-fry until lightly browned. Season with a pinch of salt. Avoid high heat to prevent burning.
Step 3
Trim the root end of the enoki mushrooms and carefully separate them into thin strands. Heat a little cooking oil in a pan and stir-fry the enoki mushrooms until slightly wilted. Season with a pinch of salt. Enoki mushrooms cook very quickly, so stir-fry them just until they soften a bit.
Step 4
Peel the carrot and cut it into thin julienne strips. Heat a little cooking oil in a pan over medium-low heat. Add the julienned carrots and stir-fry until tender-crisp. Season with a pinch of salt. Carrots take a bit longer to cook, so cook them gently over low heat to maintain their texture.
Step 5
Peel and slice the onion into strips. Heat a little cooking oil in a pan and stir-fry the onion slices until translucent. Lightly season with a pinch of salt. Be careful not to overcook the onions to the point they become mushy.
Step 6
Soak the dried wood ear mushrooms in water until fully rehydrated. Rinse them clean, trim off any tough parts, and cut them into bite-sized pieces. Heat a little cooking oil in a pan and stir-fry the prepared wood ear mushrooms until they have a slightly chewy texture. Season with a pinch of salt.
Step 7
In a large bowl, combine all the stir-fried ingredients: shiitake mushrooms, enoki mushrooms, carrots, onions, and wood ear mushrooms. (Keep the seasoned spinach separate for now, as its color might change. Add it just before mixing everything together.)
Step 8
In a large pot, bring plenty of water to a boil. Add the glass noodles and cook for about 7-8 minutes, or until they become transparent and tender. (Refer to the package instructions for exact cooking time.) Drain the cooked noodles and rinse them under cold water to remove excess starch. Drain well. Toss the noodles with 1 Tbsp of sesame oil to prevent them from sticking together.
Step 9
Add the stir-fried mushrooms, carrots, and onions to the bowl with the sesame-oiled glass noodles. (Do not add the spinach yet.)
Step 10
Pour 3 Tbsp of soy sauce evenly over the noodles and vegetables. You can adjust the amount of soy sauce according to your preference.
Step 11
Add 1.5 Tbsp of plum extract (maesilcheong). Plum extract adds sweetness and a savory depth, enhancing the shine of the japchae.
Step 12
Add 1 Tbsp of sugar. You can add a little more if you prefer a sweeter taste. Now, using your hands (wearing disposable gloves is recommended), gently toss everything together to combine. Be careful not to break the noodles while mixing.
Step 13
Finally, add the remaining 0.5 Tbsp of sesame oil and a pinch of pepper. Add the prepared spinach and gently toss to combine. Mixing the spinach too much can release a grassy flavor, so add it at the very end and mix lightly.
Step 14
Garnish with toasted sesame seeds. Your delicious Mushroom Japchae is ready! Enjoy this glossy and flavorful dish while it’s warm.
