Non-Soggy Japchae
Essential for Holidays! The Golden Recipe for Japchae That Stays Delicious Over Time
Do you find that homemade japchae, while delicious initially, tends to get soggy and less appealing as time passes? Worry no more! With a special technique for making japchae, I’m sharing the golden recipe that prevents it from getting soggy. Easily make delicious japchae at home that’s perfect for holiday feasts or any special occasion.
Japchae Ingredients- Glass noodles 500g
- Pork belly for stir-fry 260g
- Korean chives 200g
- Bell pepper 1 (use various colors for a vibrant dish)
- Onion 1
- Carrot 130g
- Dried wood ear mushrooms 15g
- Black pepper, a pinch
- Soy sauce 400g + 2 Tbsp
- Sesame oil, a drizzle
- Dark brown sugar 6 Tbsp
- Brown sugar 2 Tbsp
- Toasted sesame seeds 2 Tbsp
- Minced garlic 2 Tbsp
Cooking Instructions
Step 1
First, let’s introduce all the ingredients needed for delicious japchae. Prepare 500g of chewy glass noodles, 260g of tender pork belly for stir-frying, 200g of fresh Korean chives, 1 bell pepper (using various colors makes the dish more visually appealing), 1 onion for sweetness, 130g of crisp carrot, and 15g of chewy wood ear mushrooms. Don’t forget pepper for a hint of spice, soy sauce (400g + 2 Tbsp) for savory depth, sesame oil for aroma, dark brown sugar (6 Tbsp) and brown sugar (2 Tbsp) for sweetness, 2 Tbsp of toasted sesame seeds for nutty flavor, and 2 Tbsp of minced garlic to enhance the overall taste. (Note: Toasted sesame seeds and minced garlic were omitted from the photo.)
Step 2
The secret to japchae that doesn’t get soggy starts with cooking the glass noodles. Begin by filling a large pot with plenty of water and bringing it to a rolling boil.
Step 3
Once the water is boiling, add 400g of soy sauce. Cooking the noodles in soy sauce infuses them with flavor from the start, making them even more delicious.
Step 4
Add 5 Tbsp of dark brown sugar to the soy sauce mixture to enhance sweetness. This is in addition to the brown sugar that will be added later, bringing the total to 6 Tbsp.
Step 5
Once the soy sauce and sugar are well combined and dissolved, carefully add the 500g of prepared glass noodles.
Step 6
Let the glass noodles simmer in this mixture for about 20 minutes. It’s good practice to stir occasionally to prevent the noodles from clumping together.
Step 7
After 20 minutes, rinse the cooked glass noodles under cold running water to completely cool them down. This step is crucial for making the noodles chewy and preventing them from becoming soggy.
Step 8
Now, let’s prepare the wood ear mushrooms, which add a wonderful texture and flavor to the japchae. If using dried wood ear mushrooms, soak them in lukewarm water until fully rehydrated. About 20 minutes of soaking should make them soft and ready to use.
Step 9
While the noodles are cooking, let’s prepare the vegetables for the japchae. Slice the onion into thin strips, about 0.5cm thick. Cutting the vegetables to a consistent thickness ensures a pleasant texture when cooked.
Step 10
Julienne the carrot to a similar thickness as the onion. The bright orange color of the carrot will make the japchae look more appetizing.
Step 11
Cut the Korean chives into larger pieces, about 4-5cm long. Cutting them too finely might reduce their textural impact.
Step 12
Julienne the bell pepper to match the size of the carrot. Using bell peppers of different colors, like red and yellow, will create a more vibrant and visually appealing japchae.
Step 13
Once the wood ear mushrooms are fully rehydrated, trim off any tough parts at the base and slice them into bite-sized pieces, about 1-2cm.
Step 14
With all the vegetables sliced, the preparation is almost complete! Make sure to have the toasted sesame seeds and minced garlic ready as well.
Step 15
Now, it’s time to stir-fry each ingredient separately. First, lightly oil a pan and add the julienned carrots. Stir-fry them briefly until they are still slightly crisp.
Step 16
Next, add the bell peppers to the pan and stir-fry just until they soften slightly. It’s important to preserve the distinct texture of each vegetable.
Step 17
Stir-fry the wood ear mushrooms in the pan with a little oil until they become fragrant. Sauté them to bring out their earthy flavor.
Step 18
Now, let’s cook the pork belly, the star ingredient of japchae. Add the pork to the pan, along with 2 Tbsp of minced garlic and a pinch of pepper. Stir-fry until the pork is cooked through. As the pork cooks, the aromas of garlic and pepper will blend, enhancing the flavor.
Step 19
The reason for stir-frying each ingredient separately is that they have different cooking times and textures. Additionally, cooking them separately prevents excess moisture from the vegetables from mixing into the noodles and making them soggy.
Step 20
All the ingredients have been individually stir-fried and are now ready. We’ll combine them all together to mix.
Step 21
In a large bowl, combine the cooled, cooked glass noodles with all the stir-fried ingredients. Add the Korean chives and a drizzle of sesame oil.
Step 22
Add a few grinds of black pepper to further enhance the flavor of the japchae.
Step 23
Now it’s time to season. Once the noodles and ingredients are somewhat mixed, add 2 Tbsp of brown sugar for sweetness.
Step 24
Generously add 2 Tbsp of toasted sesame seeds for that nutty aroma and taste. The nutty flavor of sesame seeds significantly elevates the taste of japchae.
Step 25
Finally, add 2 Tbsp of soy sauce to adjust the seasoning. Taste as you go and adjust the seasoning according to your preference.
Step 26
After tasting, if you feel it needs a little more sweetness, add an extra 1 Tbsp of dark brown sugar. Gently mix all the ingredients together with your hands until well combined. This will result in delicious japchae that doesn’t get soggy. (Tip: Be careful not to mix too vigorously, as this can cause the noodles to clump.)
Step 27
Voila! You have successfully made delicious japchae that remains perfectly textured and glossy, even after some time! This japchae is perfect as a centerpiece for holiday meals or as a special treat. Enjoy your homemade japchae!
