Savory Seafood Japchae with a Satisfying Chew
A Flavorful Seafood Dish with a Delightful Bite from Sea Squirt
While contemplating what delicious meal to prepare, I decided to make seafood japchae using oyster sauce. When I went to the supermarket, fresh cuttlefish and sea squirts caught my eye. I bought these two ingredients and made seafood japchae. It’s a visually appealing and delicious dish perfect for entertaining guests!
Main Ingredients
- Clams (like cockles or manila clams) 30 pcs
- Cuttlefish 2 pcs
- Sea Squirt (or Odeng-i) 100g
- Bell Peppers (red, yellow) 1/2 each
- Onion 1/2 pc
- Carrot 1/4 pc
- Glass Noodles (Japchae Noodles) 1 handful (approx. 80-100g)
- Whole Garlic Cloves 5 pcs
Seafood & Vegetable Seasoning
- Oyster Sauce 2 Tbsp
- Sugar 1 Tbsp
- Black Pepper to taste
Noodle Seasoning
- Soy Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Oil 1 Tbsp
- Cooking Oil (Canola or Sunflower oil) 1 Tbsp
- Black Pepper to taste
- Oyster Sauce 2 Tbsp
- Sugar 1 Tbsp
- Black Pepper to taste
Noodle Seasoning
- Soy Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Oil 1 Tbsp
- Cooking Oil (Canola or Sunflower oil) 1 Tbsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, let’s prepare the clams (cockles or manila clams) that were in the freezer. Clams that lack sufficient purging can surprisingly deepen their flavor when soaked in fresh water; they’ll open their shells, releasing impurities. It’s helpful to do this in the morning before you start cooking. If any clams remain closed, discard them.
Step 2
We’ll be using fresh sea squirts (or Odeng-i) for this dish. They are quite affordable and add a wonderful texture and oceanic flavor, making the japchae much more substantial. Rinse them lightly under running water to remove any grit.
Step 3
Prepare the colorful bell peppers (red and yellow), onion, and carrot. Make sure to wash all vegetables thoroughly before cutting.
Step 4
Remove the quill (bone) from the cuttlefish and slice it into long, bite-sized strips. The chewy texture of the cuttlefish will significantly enhance the overall flavor profile of your japchae.
Step 5
Cut the bell peppers, onion, and carrot into long, julienne strips, similar in size to the cuttlefish. Cutting vegetables to a uniform size ensures even cooking and a more visually appealing presentation. With that, your ingredient preparation is complete!
Step 6
Now, let’s stir-fry the seafood and vegetables. Heat a generous amount of cooking oil (such as canola or sunflower oil, which have a neutral flavor) in a wok or large pan over medium-low heat. Add the thinly sliced whole garlic cloves and sauté until fragrant. Be careful not to burn the garlic.
Step 7
Once the garlic has infused the oil with its aroma, add the prepared clams (or cockles/manila clams) and stir-fry. Cook until the clams open their shells.
Step 8
If you have other frozen seafood like shrimp or squid, now is a great time to add them to the pan for an even richer seafood medley. Don’t forget to add the sea squirts as well.
Step 9
As the seafood cooks, it will release its natural juices, creating a moist base. Don’t worry; this is normal! Now, add 2 tablespoons of oyster sauce to enhance the savory, umami flavors. Oyster sauce beautifully complements the taste of seafood.
Step 10
Add 1 tablespoon of sugar to balance the saltiness of the oyster sauce and add a touch of sweetness. This combination creates a more complex and delicious flavor.
Step 11
Finally, sprinkle in some black pepper to eliminate any potential gamey odors and further enhance the aroma and taste.
Step 12
Now, add all the prepared vegetables (bell peppers, onion, carrot) to the wok. Stir-fry them with the seafood. As the vegetables begin to release their moisture, continue to cook for a short while.
Step 13
Once the vegetables are slightly tender and most of the excess liquid has evaporated, your delicious seafood and vegetable stir-fry is complete! Temporarily set it aside in a separate bowl. Cooking the seafood and vegetables separately helps maintain their individual textures.
Step 14
Prepare one handful of glass noodles (japchae noodles are ideal).
Step 15
Fill a pot with plenty of water and bring it to a rolling boil.
Step 16
Once the water is boiling, add the glass noodles. Cook according to the package instructions, typically around 6 minutes. Be careful not to overcook them, as they can become mushy. Drain the cooked noodles in a colander and do NOT rinse them with cold water. This step is crucial for maintaining their chewy texture.
Step 17
Place the drained glass noodles in a large wok or pan. Now, let’s season them: add 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, 1 tablespoon of cooking oil, and a pinch of black pepper. Gently mix them with your hands to coat the noodles evenly.
Step 18
Toss and stir-fry the noodles to ensure the seasoning is well distributed. This process helps the noodles absorb the flavors and prevents them from becoming sticky or mushy.
Step 19
Taste a strand of the seasoned noodles. They might still taste a little bland on their own. Don’t worry! The seafood and vegetable stir-fry is seasoned, so once combined, the overall flavor will be perfect. If you feel it needs a bit more saltiness, you can add a touch more soy sauce.
Step 20
Finally, add the prepared seafood and vegetable stir-fry to the seasoned glass noodles. Gently mix everything together until well combined. Taste the entire dish and adjust the seasoning with salt if necessary. For my palate, it was perfectly balanced – not too salty and not too bland! Your delicious seafood japchae is ready to be enjoyed!
