Spicy and Sweet Red Japchae (Korean Glass Noodles)
How to Make Lee Chan-won’s Red Japchae from ‘PyunStaurant’
I’ve always wanted to try this specific japchae! I was curious about the taste of Lee Chan-won’s red japchae from ‘PyunStaurant,’ and since I haven’t had spicy japchae before, I decided to make it this time.
Main Ingredients- 250g glass noodles (dangmyeon)
- 3 sheets of square fish cakes
- 2 shiitake mushrooms
- 1 stalk of green onion
- 2 Tbsp minced garlic
- 1 onion
- 1 small carrot
- 200g bean sprouts
Seasoning Ingredients- 5 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp gochujang (Korean chili paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 2.5 Tbsp sugar
- 2 Tbsp perilla oil (deul-gireum)
- 2.5 Tbsp oyster sauce
- A dash of black pepper
- 5 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp gochujang (Korean chili paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 2.5 Tbsp sugar
- 2 Tbsp perilla oil (deul-gireum)
- 2.5 Tbsp oyster sauce
- A dash of black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the japchae. Finely chop the green onion. Peel and thinly julienne the onion and carrot. Slice the square fish cakes into thin strips as well.
Step 2
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the minced garlic and chopped green onion, and stir-fry until fragrant to create ‘green onion oil.’ Then, add the remaining vegetables (onion, carrot, fish cake) and stir-fry until they are slightly softened.
Step 3
To the sautéed vegetables, add all the seasoning ingredients: 5 Tbsp soy sauce for soup, 2 Tbsp gochujang, 5 Tbsp gochugaru, 2.5 Tbsp sugar, 2 Tbsp perilla oil, 2.5 Tbsp oyster sauce, and a dash of black pepper. Stir well and cook over medium-low heat, ensuring the seasonings don’t burn.
Step 4
As the flavors meld and a delicious aroma fills the air, add enough water to generously cover the vegetables. This ensures the glass noodles cook evenly and don’t clump together. This step is key for a moist and flavorful result.
Step 5
Now, let’s add the main ingredients in order. 1. After adding the water, introduce the shiitake mushrooms. 2. Add the chewy fish cakes. 3. Add the pre-soaked glass noodles and stir to ensure they absorb the sauce. 4. Finally, toss in the bean sprouts for a fresh crunch and mix everything together.
Step 6
Stir-fry briefly until the bean sprouts are just tender-crisp – this is when your ‘Red Japchae’ is perfectly done! Be careful not to overcook, as this can make the bean sprouts mushy. Enjoy this uniquely spicy and sweet take on japchae.
