Simple Egg Japchae: A Quick Fusion Dish with Pantry Staples
Effortless Egg Japchae: Ready in Minutes with Ingredients You Already Have!
Craving Japchae but don’t have all the traditional ingredients or time? This ‘Egg Japchae’ recipe is your perfect solution! Made with simple ingredients readily available in your kitchen, it offers a delightful twist on the classic. Enjoy the chewy glass noodles, tender egg crepes, and crisp vegetables, all coated in a savory sauce made with oyster sauce and dark soy sauce. It’s a crowd-pleaser that comes together in about 10 minutes, making it ideal for busy weeknights or a quick, satisfying meal.
Main Ingredients- 3 large eggs
- 160g glass noodles (dangmyeon)
- 60g onion (about 1/4 medium)
- 1/2 red bell pepper (about 50g)
Seasoning- 2 Tbsp oyster sauce
- 1 Tbsp dark soy sauce (or regular soy sauce)
- 1 Tbsp corn syrup (or rice syrup/oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Pinch of salt (for sautéing onions)
- 2 Tbsp oyster sauce
- 1 Tbsp dark soy sauce (or regular soy sauce)
- 1 Tbsp corn syrup (or rice syrup/oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Pinch of salt (for sautéing onions)
Cooking Instructions
Step 1
First, crack the 3 eggs into a bowl. Use a fork or whisk to thoroughly break and remove the egg whites (the stringy bits) for a smoother texture. Straining the eggs through a sieve will yield an even finer and more delicate egg crepe.
Step 2
Soak the 160g of glass noodles in lukewarm water for about 30 minutes until they are fully pliable. Soaking them this way ensures they become chewy and cook quickly, saving you time and improving their texture.
Step 3
Wash the red bell pepper and onion, remove the seeds from the pepper, and then julienne both into thin, uniform strips.
Step 4
Heat a lightly oiled pan over medium heat. Add the julienned onions and a tiny pinch of salt, and sauté until they become translucent. This brings out their natural sweetness. For the egg crepes, lightly grease another pan and use a paper towel to spread a very thin layer of oil evenly across the surface. Pour in the egg mixture over low heat and cook until set, then carefully flip and cook the other side. (Tip: If your egg crepes tend to break, try mixing about 1 teaspoon of flour into the egg mixture. This will make them more sturdy and easier to handle!)
Step 5
Drain the soaked glass noodles thoroughly in a colander. Transfer them to a microwave-safe container and microwave for about 1.5 to 2 minutes. This step helps the noodles become chewier and more receptive to the sauce. While still warm, toss them with 1 tablespoon of sesame oil to prevent them from sticking together.
Step 6
Prepare the sauce by combining 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce (or regular soy sauce), and 1 tablespoon of corn syrup (or equivalent sweetener) in a small bowl. Mix well. Once the egg crepes have cooled slightly, slice them into thin strips, matching the thickness of your julienned vegetables.
Step 7
In a large bowl, combine the prepared glass noodles, sliced egg crepes, julienned bell pepper, and sautéed onions. Pour the prepared sauce over the ingredients. Gently toss everything together with your hands or a spatula until all components are evenly coated. Finally, sprinkle in 1 tablespoon of toasted sesame seeds for added nutty flavor and aroma. Your delicious Egg Japchae is ready to be served! It’s best enjoyed warm.
