Amazing No-Water Japchae
Amazing No-Water Japchae
A Revolutionary No-Water Japchae: Preserving All the Flavor and Nutrients Without Soaking or Boiling
Low-water and no-water cooking refers to preparing food using only the moisture present in the ingredients or with minimal added water. This cooking method minimizes the loss of natural flavors and nutrients from the food. For low-water or no-water cooking, a pot with even and fast heat conduction, such as a cast iron pot, a cast iron cauldron, or a pot with 3 or more layers, is required. Additionally, the lid should not have steam holes, as steam can escape through them. This recipe shows you how to make delicious japchae without soaking or boiling the noodles, using only the ingredients’ natural moisture.
Main Ingredients- 100g glass noodles (dangmyeon)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (use various colors for presentation)
- 100g carrot, julienned
- 100g pork, thinly sliced (for japchae)
Cooking Instructions
Step 1
Prepare the glass noodles. You can either boil them in hot water for about 6-7 minutes until pliable or soak them in cold water for about 30 minutes until softened. For no-water cooking, it’s best to soak or lightly boil them beforehand.
Step 2
Peel the onion and thinly slice it into about 0.5cm thick strips. The natural sweetness of the onion will enhance the japchae’s flavor.
Step 3
Remove the seeds from the bell pepper and slice it into approximately 0.5cm thick strips. This adds vibrant color and makes the dish more appealing.
Step 4
Wash and peel the carrot, then julienne it into thin strips, about 0.3cm thick. Carrots release their sweetness as they cook, contributing to the overall taste.
Step 5
Pat the pork dry with paper towels to remove excess moisture. Slice it thinly into strips, about 0.3cm thick. (Using pre-sliced japchae meat will be more convenient.)
Step 6
In a bowl, combine the sliced pork with 2 Tbsp soy sauce, 1 Tbsp rice wine, 0.5 Tbsp sugar, a pinch of black pepper, and 1 Tbsp sesame oil. Mix well by hand, allowing the meat to marinate and become tender and flavorful.
Step 7
In a pot, spread out all the vegetables (onion, bell pepper, carrot) on the bottom. The moisture released from the vegetables will help steam the japchae.
Step 8
Arrange the prepared glass noodles evenly over the vegetables. The noodles will absorb the vegetable moisture as they cook, becoming tender and moist.
Step 9
Evenly distribute the marinated pork strips over the glass noodles. Cover the pot tightly with a lid. Cook over very low heat (simmer) for about 20 minutes. Ensure no steam escapes from the pot during this time.
Step 10
After 20 minutes, carefully lift the lid. The noodles, vegetables, and pork should be cooked and moist. Now, add the remaining 3.5 Tbsp soy sauce, 1 Tbsp rice wine, 1 Tbsp sugar, and 1 Tbsp sesame oil. Gently toss everything together to combine.
Step 11
Cover the pot again and continue to cook over low heat for another 10 minutes. This allows the ingredients to meld together and deepen their flavors.
Step 12
Finally, remove the lid and increase the heat to medium-high. Stir-fry for 1-2 minutes to evaporate any excess moisture. This step prevents the japchae from becoming soggy and enhances its texture. Garnish with toasted sesame seeds, if desired.
