Simple Mushroom Japchae (No Glass Noodles)
Easy Mushroom Japchae Recipe # NO Glass Noodles
Make delicious mushroom japchae in a super simple way! This recipe is a fantastic way to use up leftover vegetables and mushrooms. It’s flavorful and satisfying, even without the traditional glass noodles.
Main Ingredients- 1/4 carrot, julienned
- 1/2 onion, julienned
- 3 shiitake mushrooms, stems removed and julienned
- 2 sheets of fish cake (eomuk), thinly sliced
- 1 egg
Seasoning- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Wash the carrot and onion thoroughly. Julienne them into thin strips. Try to cut them to a similar thickness for even cooking and a consistent texture.
Step 2
Heat about 1/2 Tbsp of cooking oil in a pan over medium-high heat. Sauté the julienned carrots and onions separately until the onions are translucent and the carrots are slightly tender. Transfer the sautéed vegetables to a separate bowl and let them cool slightly.
Step 3
Crack the egg into a bowl and beat it until smooth. This will be used to make a thin egg crepe.
Step 4
Wipe the pan clean and add a little cooking oil. Pour the beaten egg thinly into the pan. Cook over low heat until one side is set, then carefully flip it to cook the other side briefly. Turn off the heat just before it’s fully cooked and fold it over. This creates a soft egg crepe.
Step 5
Once the egg crepe has cooled slightly, roll it up tightly and slice it into thin strips, similar to the julienned vegetables. Prepare the shiitake mushrooms by removing the stems and slicing them thinly. Slice the fish cakes into bite-sized pieces.
Step 6
Add a little cooking oil to a clean pan over medium heat. Add the julienned shiitake mushrooms and stir-fry until they soften and release their aroma.
Step 7
Once the mushrooms are partly cooked, add the sliced fish cakes to the pan and continue to stir-fry together until the fish cakes become slightly translucent.
Step 8
Add all the cooked mushrooms and fish cakes to the bowl containing the julienned carrots, onions, and egg strips. Sprinkle in the minced garlic (1/2 Tbsp), plum extract (1 Tbsp), oligosaccharide (1 Tbsp), soy sauce (1 Tbsp), sesame oil (1 Tbsp), and sesame seeds (1 Tbsp). Gently toss everything together, being careful not to mash the ingredients, until all the flavors are well combined. Taste and adjust with a little more soy sauce if needed.
Step 9
Transfer the well-mixed mushroom japchae to a serving plate. Enjoy this simple yet flavorful dish that’s perfect for any meal!
