Authentic Japchae: A Special Occasion Delight for the Whole Family
Mastering Kim Soo-mi’s Recipe! A Simple and Delicious Japchae Recipe Inspired by ‘Soominee Banchun’
Japchae is a must-have dish for special occasions like children’s birthday parties, Lunar New Year, and Chuseok! Although it requires a bit of effort, it’s incredibly rewarding to see the whole family enjoy it. This time, I’ve referenced the popular ‘Soominee Banchun’ Japchae recipe to create a dish that’s both impressive and delicious right in your own home. The generous combination of ingredients and savory seasoning will surely capture everyone’s taste buds. ^^
Main Ingredients
- 200g Glass noodles (Dangmyeon)
- 1 handful Dried shiitake mushrooms (soaked)
- 1/2 Onion
- 1 Bell pepper (e.g., red, orange)
- 1/3 bunch Fresh spinach
- 200g Beef (thinly sliced for stir-fry)
- 2 Tbsp Perilla oil (Deulgireum)
- 1 Large green onion (Daepa)
- A pinch of sesame seeds
- A pinch of salt
Beef Marinating Sauce
- 1 Tbsp Soy sauce
- 1/3 Tbsp Minced garlic
- 2 tsp Sugar
- A pinch of black pepper
Spinach Seasoning
- 1 pinch Salt
- 1 tsp Minced garlic
- 1 tsp Sesame oil
Japchae Seasoning Sauce
- 2.5 Tbsp Soy sauce
- 2 tsp Sugar
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
- 1 Tbsp Soy sauce
- 1/3 Tbsp Minced garlic
- 2 tsp Sugar
- A pinch of black pepper
Spinach Seasoning
- 1 pinch Salt
- 1 tsp Minced garlic
- 1 tsp Sesame oil
Japchae Seasoning Sauce
- 2.5 Tbsp Soy sauce
- 2 tsp Sugar
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
- 2.5 Tbsp Soy sauce
- 2 tsp Sugar
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare the glass noodles. Instead of cold water, soak the dangmyeon in lukewarm water for at least 30 minutes. This ensures they become soft and chewy when cooked. It’s best to allow ample soaking time.
Step 2
Now, let’s soak the dried shiitake mushrooms. While the original recipe might call for wood ear mushrooms, you can substitute them with shiitake if your family prefers them. Soak the dried shiitake mushrooms in lukewarm water until softened, then squeeze out the excess water. You can save the soaking liquid to add depth to broths.
Step 3
Prepare the vegetables. Thinly slice the onion and bell pepper into strips. You can also add shredded carrots for extra color and a pleasant crunch. Ensure all vegetables are cut to a similar thickness for even cooking.
Step 4
Let’s make the seasoned spinach. You can use about 1/3 bunch of spinach, but I used a whole bunch to utilize the remaining greens. Trim the roots of the spinach and wash it thoroughly. Bring a pot of water to a boil with 1/2 tsp of salt, then quickly blanch the spinach for about 10 seconds. Be careful not to overcook it. Immediately plunge the blanched spinach into cold water to stop the cooking, and then gently squeeze out as much water as possible.
Step 5
In a bowl, season the spinach with a pinch of salt, 1 tsp of minced garlic, and 1 tsp of sesame oil. Gently mix and massage the ingredients into the spinach. Adjust the seasoning as needed.
Step 6
Marinate the beef. In a separate bowl, combine the beef with 1 Tbsp soy sauce, 1/3 Tbsp minced garlic, 2 tsp sugar, and a pinch of black pepper. Mix well and let it marinate. Pre-marinating the beef will infuse it with more flavor.
Step 7
Now, let’s prepare the Japchae seasoning sauce that will bring all the flavors together. Mix 2.5 Tbsp soy sauce, 2 tsp sugar, 1/2 Tbsp minced garlic, and 1/2 Tbsp sesame oil. Cut the green onion into 6cm lengths.
Step 8
Boil the soaked glass noodles in water until they become transparent and tender, but be careful not to overcook them until they’re mushy. Once cooked, immediately rinse the noodles under cold water to remove excess starch. Drain them thoroughly in a colander. This step is crucial to prevent the noodles from sticking together.
Step 9
In a pan, stir-fry the marinated beef over low heat. Cook until done, ensuring it doesn’t burn. Remove the cooked beef and set it aside. We will use the rendered juices in the pan.
Step 10
Add the sliced onion, bell pepper, and soaked shiitake mushrooms to the same pan with the beef juices. Add 1 Tbsp of perilla oil for a nutty aroma. Stir-fry the vegetables until they are slightly softened but still retain a bit of crispness.
Step 11
Add the boiled glass noodles to the pan with the vegetables. Add another 1 Tbsp of perilla oil and the prepared Japchae seasoning sauce. Stir-fry everything together until the noodles and vegetables are well coated with the sauce and evenly seasoned. Ensure the noodles absorb the flavors.
Step 12
Finally, add the chopped green onion and seasoned spinach to the pan. Gently toss everything together until combined. Taste the Japchae and add a little more soy sauce if needed to adjust the seasoning. Sprinkle with toasted sesame seeds for a final flourish. Your delicious Japchae is ready!
