Stir-fried Japchae with Leftover Ingredients: A Crispy Noodle Recipe
How to Make Delicious Japchae Using Leftover Vegetables and Fish Cakes
I find that stir-frying the ingredients for Japchae, rather than just mixing them, results in noodles that are less likely to become mushy and have a chewier texture. The seasoning also seeps in beautifully, creating a savory and delicious dish. You can achieve a satisfying chewiness with fish cakes even without meat, and be sure to load up on plenty of vegetables!
Main Ingredients- 200g Glass noodles (Dangmyeon)
- 1/2 Onion
- 3 Shiitake mushrooms
- 1/2 Carrot
- 3 sheets Fish cakes (Eomuk)
- 1/2 bunch Spinach
Japchae Seasoning Sauce- 7-8 Tbsp Soy sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Toasted sesame seeds
- 1.5 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- Pinch of Black pepper
- 7-8 Tbsp Soy sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Toasted sesame seeds
- 1.5 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- Pinch of Black pepper
Cooking Instructions
Step 1
Soak the glass noodles in plenty of water until fully rehydrated (about 30 minutes or more). In a bowl, combine the soy sauce, sugar, toasted sesame seeds, minced garlic, sesame oil, and black pepper, mixing well to create the Japchae seasoning sauce. Cook the rehydrated glass noodles in boiling water. Be careful not to overcook them, as they will be stir-fried later. Aim for a slightly undercooked state. (Adjust cooking time based on the type of glass noodles.)
Step 2
Peel and thinly slice the onion and carrot into julienne strips. Lightly grease a pan with oil and stir-fry the sliced onion and carrot, seasoning them lightly with salt and pepper until they become slightly translucent. Avoid overcooking; you want them to be just tender.
Step 3
Cut the fish cakes into bite-sized pieces and thinly slice the shiitake mushrooms after removing the stems. Lightly oil a heated pan and stir-fry the fish cakes and mushrooms separately. Adding about 1 tablespoon of the prepared Japchae seasoning sauce to each while stir-frying will add extra depth of flavor.
Step 4
Drain the cooked glass noodles thoroughly in a colander. Cut them into manageable lengths with scissors or a knife for easier eating. Heat a little oil in a wide pan, add the drained glass noodles, and pour in about half of the prepared Japchae seasoning sauce. Stir-fry the noodles until they are coated evenly with the sauce. It’s important to stir frequently to prevent the noodles from sticking together.
Step 5
Once the seasoning sauce is well combined with the noodles, add the pre-stir-fried onion, carrot, fish cakes, and mushrooms to the pan. Stir-fry everything together quickly over high heat. Use chopsticks or a spatula to toss the ingredients rapidly until well combined, ensuring no ingredient is left behind. Finish by drizzling in sesame oil and tossing everything together one last time for a fragrant and delicious Japchae. You can sprinkle additional toasted sesame seeds on top if desired.
