Seafood Japchae: A Golden Recipe with a Taste of the Sea
Seafood Japchae: A Golden Recipe with a Taste of the Sea
Make your Lunar New Year Japchae special with this easy and quick seafood version that stays perfectly chewy.
After enjoying rich, meaty dishes during holidays, why not try a refreshing twist with Seafood Japchae? Adding an assortment of fresh seafood elevates this classic dish with a unique flavor profile and delightful texture. It’s a fantastic option for entertaining guests.
Main Ingredients- Japchae noodles (dangmyeon) 200g
- 1 Squid (freshly prepared)
- 100g Cocktail shrimp (peeled and deveined for convenience)
- 1/2 Green bell pepper (for vibrant color)
- 1/2 Bell pepper (red or yellow recommended)
- 1/3 Carrot (adds sweetness and crunch)
Seasoning & Others- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 0.5 Tbsp Oyster sauce (enhances umami)
- 1 Tbsp Mirin (or cooking wine, essential for removing seafood odor)
- Sesame seeds, a pinch (for nutty aroma)
- Sesame oil, a drizzle (for gloss and fragrance)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 0.5 Tbsp Oyster sauce (enhances umami)
- 1 Tbsp Mirin (or cooking wine, essential for removing seafood odor)
- Sesame seeds, a pinch (for nutty aroma)
- Sesame oil, a drizzle (for gloss and fragrance)
Cooking Instructions
Step 1
First, prepare the japchae noodles. Soak 200g of dried dangmyeon in cold water for about 30 minutes until softened. Then, boil them in water for 7 minutes. (Soaking the noodles beforehand allows them to cook faster and achieve a chewier texture.) Once cooked, quickly rinse the noodles under cold water to stop the cooking process and drain them thoroughly.
Step 2
To prevent the drained noodles from sticking, toss them with about 1/2 tablespoon of sesame oil. Then, add 1 tablespoon of soy sauce, 0.5 tablespoon of sugar, and 0.5 tablespoon of oyster sauce. Mix gently with your hands until well combined and let them marinate for a few minutes to absorb the flavors. Pre-seasoning the noodles ensures they are flavorful throughout and prevents them from clumping when stir-fried.
Step 3
Now, it’s time to prepare the vegetables and seafood. Wash and peel 1/3 of a carrot, then julienne it into thin strips about 3-4 cm long. Sautéing the carrots first brings out their natural sweetness, enhancing the overall flavor of the japchae.
Step 4
Remove the seeds from the green bell pepper and bell pepper, wash them, and julienne them to a similar length and thickness as the carrots. Their vibrant colors add visual appeal and a refreshing crispness to the dish.
Step 5
Clean the squid, remove the internal organs, and peel off the skin. Pat it dry thoroughly with paper towels. Slit it open lengthwise and slice it into bite-sized pieces, about 0.5 cm thick.
Step 6
Now for the stir-frying. Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the julienned carrots and stir-fry for about 1 minute until slightly tender. Next, add the prepared cocktail shrimp and squid. Add 1 tablespoon of mirin (or cooking wine) to eliminate any fishy odors, along with 1 tablespoon of minced garlic. Stir-fry over high heat quickly. Cooking the seafood rapidly helps to evaporate excess moisture, ensuring a clean taste.
Step 7
Once the ingredients are partially cooked and the seafood has changed color, add the pre-seasoned japchae noodles to the pan. Stir-fry for about 2-3 minutes, ensuring all ingredients are well combined and the noodles have absorbed the sauce. Cook until there’s just a little moisture left. Be careful not to overcook, as the noodles can become mushy.
Step 8
Finally, turn off the heat. Sprinkle a pinch of sesame seeds for a nutty aroma and drizzle with about 1 teaspoon of sesame oil for gloss and fragrance. Gently toss everything together to combine. Your delicious Seafood Japchae is ready to be served immediately while warm.
