Non-Soggy Golden Recipe Japchae
The Ultimate Golden Recipe for Japchae That Stays Delicious and Never Gets Soggy
Today, I’m sharing a secret to making #Japchae, a beloved dish by everyone, easily, quickly, and deliciously without it getting soggy! Learn this #GoldenRecipeForJapchae that results in perfectly chewy noodles!
Main Ingredients
- 300g Dangmyeon (Korean glass noodles)
Noodle Simmering Sauce
- 3 cups Water
- 7 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Sesame Oil
Vegetables and Other Ingredients
- 100g Carrot
- 1 medium Onion
- 100g Spinach (blanched)
- 50g Dried Wood Ear Mushrooms (rehydrated)
- 5 Shiitake Mushrooms
- 150g Pork Neck (optional)
- 3 cups Water
- 7 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Sesame Oil
Vegetables and Other Ingredients
- 100g Carrot
- 1 medium Onion
- 100g Spinach (blanched)
- 50g Dried Wood Ear Mushrooms (rehydrated)
- 5 Shiitake Mushrooms
- 150g Pork Neck (optional)
Cooking Instructions
Step 1
Tip: You can use only shiitake mushrooms instead of wood ear mushrooms if you prefer. For added texture and flavor, using both is recommended.
Step 2
Soak the dangmyeon noodles in lukewarm water for 20-30 minutes until softened. While the noodles are soaking, wash and prepare all the vegetables. Thinly slice the onion and carrot. Make sure to rehydrate and clean the wood ear mushrooms.
Step 3
If using pork, thinly slice the pork neck. (Beef brisket is also a great alternative.)
Step 4
Marinate the sliced pork with 0.5 Tbsp soy sauce and 0.2 Tbsp minced garlic. Gently mix to ensure the seasoning coats the meat. Marinating the meat beforehand adds a deeper flavor.
Step 5
After rehydrating the wood ear mushrooms, thoroughly wash them by rubbing with 0.5 Tbsp of salt. Rinse under cold running water a couple of times, then squeeze out excess water and cut into bite-sized pieces.
Step 6
Wash the spinach thoroughly. (Tip: Instead of blanching the spinach, pour boiling water over the root ends, then rinse under cold water and squeeze out excess moisture. This helps retain its vibrant green color and crisp texture.)
Step 7
Prepare the sauce for simmering the noodles. In a pot, combine 3 cups of water with 7 Tbsp soy sauce and 3 Tbsp sugar. Stir well until the sugar is completely dissolved.
Step 8
Add 3 Tbsp of cooking wine (mirin) and 2 Tbsp of sesame oil to the dissolved sugar and soy sauce mixture, in that order, to create the noodle simmering sauce. Cooking wine helps to remove any gamey odors and adds a nice sheen.
Step 9
Once the simmering sauce comes to a boil, add all the soaked dangmyeon noodles. Reduce the heat to medium-low and simmer until the noodles are tender and have absorbed the sauce evenly.
Step 10
While the noodles are simmering, heat 2 Tbsp of cooking oil in a wide pan over medium heat. Add the sliced onions and carrots and stir-fry until they become slightly translucent.
Step 11
Once the onions and carrots are somewhat cooked, add the rehydrated wood ear mushrooms and the marinated pork to the pan. Stir-fry everything together. At this stage, do not add any extra seasoning; the goal is to let the flavors of the vegetables, mushrooms, and meat meld together. (If using shiitake mushrooms, add them now as well.)
Step 12
When the pork is cooked and the vegetables are tender, add 1 Tbsp of minced garlic and 3 Tbsp of soy sauce to the pan for added flavor. Then, add the prepared spinach and stir-fry briefly.
Step 13
Finally, add 1.5 Tbsp of oligodang (corn syrup) for a glossy finish and stir to ensure the sauce coats all the ingredients. (Tip: Oligodang not only gives the japchae a beautiful sheen but also helps bind the ingredients together.) At this point, when about two tablespoons of liquid remain from the simmering noodles, pour the simmered noodles over the stir-fried vegetable mixture. Combine the noodles with the rest of the ingredients in the pan. Finish by adding 2 Tbsp of toasted sesame seeds and 1 Tbsp of sesame oil and mixing well. This completes your delicious, non-soggy japchae!
Step 14
As you can see, by stir-frying the vegetables together in sequence rather than separately, and by simmering the noodles in sauce instead of boiling them, you can make delicious japchae much more easily than you might think. Finish with sesame seeds and sesame oil for a perfect japchae!
Step 15
Arrange the finished japchae attractively on a serving plate and sprinkle with extra toasted sesame seeds for a beautiful presentation. Enjoy it warm for the best flavor!
Step 16
The noodles, simmered in the sauce, have absorbed all the flavors perfectly, resulting in a wonderfully seasoned and satisfyingly chewy dish.
