Authentic Korean Japchae: A Golden Recipe to Elevate Your Holiday Feast
Authentic Korean Japchae: A Golden Recipe to Elevate Your Holiday Feast
Holiday Essential: The Ultimate Japchae Recipe Everyone Will Love
What dish could possibly make a Korean holiday table more abundant and festive than Japchae? A single bowl of this visually appealing noodle dish can transform an ordinary day into a celebratory feast. This Chuseok, even if you’re busy with other preparations, a carefully crafted bowl of Japchae will surely enrich your family’s dining table. We’re sharing Romantic Woman’s recipe for Japchae, known for its satisfying chewy texture and vibrant colors.
Japchae Ingredients (Generous Potful)- Glass noodles (Dangmyeon) 150-200g
- Pork (for stir-fry) 100-150g
- Fresh spinach 1 handful (approx. 100g)
- Red bell pepper 1/3
- Yellow bell pepper 1/3
- Onion 1/2 (medium-sized)
- Oyster mushrooms 1 handful (approx. 50g)
- Carrot 1/4 (medium-sized)
- Dried shiitake mushrooms 1-2 pieces (or 1 fresh shiitake)
- Ginger piece (approx. 5g) for deodorizing pork
- Pinch of salt for pork marinade
- Pinch of black pepper for pork marinade
- 1 Tbsp soy sauce for noodle seasoning
- 1/2 Tbsp sesame oil (or perilla oil) for noodle seasoning
- 1 tsp soy sauce to add while boiling noodles
Special Japchae Sauce- Soy sauce 3-3.5 Tbsp (adjust to taste)
- Plum extract 1/3 Tbsp (for sweetness and flavor)
- Perilla oil 1 Tbsp (can substitute with sesame oil)
- Pinch of salt (for final seasoning)
- 1 tsp oyster sauce or chili oil (for umami or a touch of spice)
- Soy sauce 3-3.5 Tbsp (adjust to taste)
- Plum extract 1/3 Tbsp (for sweetness and flavor)
- Perilla oil 1 Tbsp (can substitute with sesame oil)
- Pinch of salt (for final seasoning)
- 1 tsp oyster sauce or chili oil (for umami or a touch of spice)
Cooking Instructions
Step 1
To ensure the best texture for the glass noodles (dangmyeon), soak them in cold water for at least 30 minutes before you begin cooking. This crucial step prevents the noodles from becoming mushy and helps them maintain a delightful chewiness when cooked.
Step 2
Blanch the fresh spinach in boiling water with a pinch of salt for just 30 seconds. Be careful not to overcook it, as it can become too soft. Immediately rinse the blanched spinach under cold water and gently squeeze out any excess moisture before setting it aside.
Step 3
If using dried shiitake mushrooms, rehydrate them in lukewarm water, remove the tough stems, and slice them thinly. If using fresh shiitake, simply slice them. Julienne the red and yellow bell peppers, carrot, and onion into thin strips. Prepare the oyster mushrooms by separating them into bite-sized pieces.
Step 4
Marinate the pork strips with a pinch of salt, pepper, and finely sliced ginger (or a dash of ginger juice) to remove any gamey odor. Heat some oil in a pan and stir-fry the marinated pork until it’s browned on all sides.
Step 5
Once the pork is cooked, add the firmer vegetables such as carrots, onions, and mushrooms to the pan. Season lightly with a pinch of salt and stir-fry until they are slightly tender. At this stage, do not add the bell peppers or spinach yet; keep them separate. Cook these vegetables just until they are partially tender.
Step 6
Drain the soaked glass noodles thoroughly after boiling them. Here’s **Romantic Woman’s Tip 1!** Adding about 1 teaspoon of soy sauce while boiling the noodles imparts a subtle savory flavor directly into them, making them even tastier. **Romantic Woman’s Tip 2!** It’s vital not to rinse the cooked noodles under cold water. Instead, drain them in a colander. This prevents them from becoming sticky or mushy when stir-fried. After draining, toss the noodles with 1 tablespoon of soy sauce and 1/2 tablespoon of perilla oil (or sesame oil). This step is the secret to keeping the noodles chewy and preventing them from sticking together, even when served later.
Step 7
Now, it’s time to bring everything together. Add the drained and seasoned noodles to the pan containing the cooked pork and firmer vegetables (carrots, onions, mushrooms). Introduce the quickly cooking ingredients: the bell peppers and the blanched spinach. Pour in the prepared Japchae sauce (soy sauce, plum extract, perilla oil, oyster sauce/chili oil). Gently toss and stir-fry everything together using a spatula, ensuring the sauce evenly coats all the ingredients. Taste the Japchae and add more soy sauce if needed to reach your desired saltiness. Finish with a sprinkle of toasted sesame seeds for a wonderfully aromatic and delicious Japchae!
