Savory Mushroom Japchae Recipe
How to Make Delicious Mushroom Japchae Packed with Seasonal Mushrooms
Japchae is a beloved Korean dish, enjoyed not only during holidays but also as an everyday favorite! Today, we’re making a rich and flavorful mushroom japchae, loaded with a variety of seasonal mushrooms that are at their peak in taste and nutrition. The chewy texture and aromatic notes of the mushrooms create a truly special japchae. It’s perfect for entertaining guests or as a special treat.
Main Ingredients- 100g soaked glass noodles
- 1/2 onion
- 5 dried shiitake mushrooms, rehydrated
- 20g wood ear mushrooms
- 30g oyster mushrooms
- 1/3 carrot
- 1/2 green bell pepper
- 1/2 paprika
Japchae Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 Tbsp plum extract (or corn syrup)
- Pinch of black pepper
- A little sesame oil
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 Tbsp plum extract (or corn syrup)
- Pinch of black pepper
- A little sesame oil
Cooking Instructions
Step 1
First, heat 1-2 tablespoons of cooking oil in a wide pan over medium heat. Add the thinly sliced onion and stir-fry for about 1-2 minutes until translucent, releasing its aroma. Sautéing the onion first brings out its sweetness, enhancing the overall flavor of the japchae.
Step 2
Once the onion is lightly sautéed, add the prepared shiitake mushrooms, wood ear mushrooms, and oyster mushrooms. Stir-fry together for about 2-3 minutes until they soften slightly. While mushrooms can be pre-seasoned with soy sauce or salt, for this recipe with a smaller quantity, they can be stir-fried directly without pre-seasoning for delicious results. It’s important to preserve the fragrant flavor of the mushrooms.
Step 3
Next, add the julienned carrot, green bell pepper, and paprika, and stir-fry quickly for about 1 minute until their vibrant colors appear. The colorful vegetables make the japchae look much more appetizing. Finally, add the glass noodles that have been soaked in cold water. Stir-fry briskly over high heat after adding the noodles to prevent them from becoming mushy and to maintain their chewy texture.
Step 4
Now it’s time to season the japchae. Add soy sauce, sugar, plum extract, and black pepper (excluding the sesame oil) to the pan. Stir-fry rapidly over high heat for about 2-3 minutes, ensuring the seasoning coats the noodles and vegetables evenly. Allow the noodles to absorb the sauce. Taste and add a little more soy sauce if needed.
Step 5
Finally, just before turning off the heat, drizzle in the fragrant sesame oil and give it one last light toss to finish the delicious mushroom japchae! Serving it hot allows you to enjoy the aromatic mushrooms, chewy noodles, and crisp vegetables in a delightful combination of textures. Enjoy your meal!
