Chewy & Delicious! 10-Minute Japchae (Non-Soggy)
Chewy & Delicious! 10-Minute Japchae (Non-Soggy)
Quick & Easy Noodle Dish: Perfect for Busy Days
Hello! This is Jina, your cooking enthusiast. Today, I’m sharing a simple Japchae recipe that my child absolutely loved on their birthday! It’s so easy that I often make it even when it’s not a special occasion. Get ready for a super simple recipe that comes together in a flash. We’ll show you how to make Japchae that stays chewy and doesn’t get soggy, all in about 10 minutes!
Main Ingredients- 1 handful Glass noodles
- 3 bunches Spinach
- 1/2 Carrot
- 1/2 Onion
- 2 King oyster mushrooms
- 1/2 Bell pepper
Seasoning Ingredients (Measurements are based on adult tablespoons)- 2 Tbsp Black sugar
- 1 Tbsp Cooking oil
- Pinch of Salt
- 2 Tbsp Soy sauce
- Pinch of Toasted sesame seeds
- 2 Tbsp Black sugar
- 1 Tbsp Cooking oil
- Pinch of Salt
- 2 Tbsp Soy sauce
- Pinch of Toasted sesame seeds
Cooking Instructions
Step 1
1. Soak the Glass Noodles: First, soak about a handful of glass noodles in cold water. Soaking them while you prepare the vegetables is sufficient to make them pliable. We’ll cook these noodles later.
Step 2
2. Prepare the Ingredients: Thinly slice all the vegetables for the Japchae. Slicing them thinly makes them easier to eat and significantly improves the texture compared to thicker cuts. This is especially helpful if you’re serving children.
Step 3
★TIP★: Thinly sliced vegetables absorb the seasoning better, resulting in a more flavorful dish.
Step 4
3. Sauté the Ingredients (One-Pan Method): Now, we’ll sauté all the ingredients in order. I prefer a one-pan method to minimize cleanup, so everything will be cooked in a single pan. Start by sautéing the onion until it becomes fragrant and slightly sweet.
Step 5
4. Sauté the Carrot: Add the carrots to the same pan after sautéing the onions. Sauté them first as they are denser and take longer to cook. This helps ensure even cooking with the other vegetables.
Step 6
5. Sauté the Mushrooms: Next, add the king oyster mushrooms and sauté them. This adds a wonderful aroma and flavor as the mushrooms cook in the oil.
Step 7
6. Sauté Spinach and Bell Pepper: Finally, add the spinach and bell pepper. Sauté them very briefly, just until the spinach wilts slightly. This preserves their crisp texture.
Step 8
7. Cook Noodles & Season (The Non-Soggy Secret!): It’s time to cook the soaked glass noodles. Here’s the secret to perfectly chewy, non-soggy Japchae! Add a small amount of water to the pan where you sautéed the vegetables, enough to cover the noodles. Then, add 2 tablespoons of soy sauce.
Step 9
8. Add Black Sugar: Next, add 2 tablespoons of black sugar. This adds sweetness and gives the noodles a beautiful, appetizing color.
Step 10
9. Add Cooking Oil: Finally, add 1 tablespoon of cooking oil. This prevents the noodles from sticking together and gives them a glossy finish.
Step 11
10. Simmer the Noodle Seasoning: Bring the mixture in the pan to a gentle boil. See how the black sugar beautifully colors the noodles? This step allows the noodles to absorb the delicious seasoning, making them even tastier.
Step 12
11. Combine All Ingredients: Gently mix the seasoned noodles with the sautéed vegetables over low heat. Adjust the seasoning with salt to your preference if needed.
Step 13
12. Enjoy! 10-Minute Chewy Japchae: By soaking the noodles quickly and stir-frying the vegetables rapidly, you’ll achieve this surprisingly delicious 10-minute chewy Japchae! Enjoy its perfectly chewy texture without any sogginess.
