Perfect Japchae Recipe: Never Fail, Chewy Noodles for Holidays!
Tired of Mushy or Clumpy Japchae During Holidays? Learn the Secrets to Perfect Noodles Every Time! 🍜
Does making Japchae for the holidays feel like a recurring challenge? Have you experienced noodles turning into a sticky mess or mushy disappointment? After countless attempts, I’ve finally cracked the code to perfectly chewy and flavorful Japchae! This recipe, refined through over 10 failures, guarantees a successful outcome for everyone. Achieve that signature springy texture and delicious taste that will make your holiday table shine. Follow these simple steps, and say goodbye to Japchae mishaps forever!
Main Ingredients- 300g Glass noodles (Dangmyeon)
- 300g Beef or Pork for Japchae (thinly sliced)
- 1/3 Carrot
- 40g Chives
- 1 Onion
- 1 cluster of Oyster mushrooms
Marinade for Meat- 2 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin or similar)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- Pinch of Black pepper
Japchae Seasoning- 4 Tbsp Soy sauce (60ml)
- 2 Tbsp Sugar
- 2 Tbsp Cooking oil
- 1 Tbsp Sesame oil
- 1.5 Tbsp Corn syrup or Oligosaccharide
- 1 tsp Anchovy sauce (for enhanced umami!)
- Pinch of Black pepper
- 2 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin or similar)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- Pinch of Black pepper
Japchae Seasoning- 4 Tbsp Soy sauce (60ml)
- 2 Tbsp Sugar
- 2 Tbsp Cooking oil
- 1 Tbsp Sesame oil
- 1.5 Tbsp Corn syrup or Oligosaccharide
- 1 tsp Anchovy sauce (for enhanced umami!)
- Pinch of Black pepper
Cooking Instructions
Step 1
Prepare 300g of glass noodles. Soak them in a mixture of half hot water and half cold water for 20 minutes until softened. This method ensures the noodles become tender without being overly sticky.
Step 2
Marinate 300g of beef or pork for Japchae with the meat marinade ingredients: 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp sesame oil, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well and let it sit for about 10 minutes. This step tenderizes the meat and adds depth of flavor.
Step 3
Prepare the vegetables and mushrooms. Thinly slice 1 onion and 1/3 carrot. Tear the oyster mushroom cluster into bite-sized pieces. Cut 40g of chives into 4-5cm lengths. Slicing all ingredients to a similar size ensures they cook evenly.
Step 4
Lightly oil a heated pan and stir-fry the onion, carrot, and chives in that order over high heat. Add 3-4 pinches of salt while stir-frying to bring out the vegetables’ natural sweetness and keep them crisp. Transfer the stir-fried vegetables to a separate bowl and set aside.
Step 5
Using the same pan, add the marinated meat and oyster mushrooms. Stir-fry over high heat until the meat is fully cooked and no longer pink. Break up any clumps of meat as you cook. Set the cooked meat aside with the vegetables.
Step 6
Now, let’s make the Japchae seasoning. In the pan, combine 4 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp cooking oil, 1 Tbsp sesame oil, 1.5 Tbsp corn syrup, 1 tsp anchovy sauce, and a pinch of black pepper. Bring to a boil over high heat. Once boiling, add 1 cup (200ml) of water and simmer briefly. Pre-boiling the sauce helps the flavors meld beautifully with the ingredients.
Step 7
Rinse the soaked glass noodles under cold water and drain them thoroughly. Removing excess water is crucial to prevent the noodles from becoming gummy. Add the drained noodles to the simmering sauce and stir-fry until they are coated and the sauce has thickened slightly. Cook, stirring continuously, until the noodles absorb the seasoning.
Step 8
In a large bowl, combine the seasoned noodles, stir-fried vegetables, and cooked meat. Toss everything together gently until well mixed. Your delicious Japchae is ready! For an extra festive touch, you can garnish with stir-fried mushrooms, egg crepes, or pine nuts.
