Authentic Japchae Recipe: Harmonious Blend of Vegetables and Mushrooms
Authentic Japchae Recipe: Harmonious Blend of Vegetables and Mushrooms
Festive Japchae Made Easy: Don’t Forget the Wood Ear Mushrooms!
As the festive season approaches, I find myself craving traditional holiday dishes. Among them, Japchae, a Korean glass noodle stir-fry, is a universally loved dish that always hits the spot. While it requires a bit of preparation, the effort is rewarded with incredible flavor, making it a perfect dish to share when the family gathers. I’m excited to share my secret tips for making Japchae easier and tastier! Instead of the traditional method of stir-frying each vegetable separately, I’ll show you how to quickly cook everything in one pan, saving time while maximizing flavor. Let’s make ‘May’s Japchae’ together!
Ingredients- 200g Dangmyeon (Korean glass noodles)
- 100g Beef (bulgogi cut)
- 10g Dried Wood Ear Mushrooms
- 3 Dried Shiitake Mushrooms
- 1/2 Onion
- 1/4 Orange Bell Pepper
- 1/4 Green Bell Pepper
- 1 handful Baby Spinach (approx. 50g)
- 1 Tbsp Minced Garlic
- 1/2 tsp Grated Ginger
- 4 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Mirin (Rice Wine)
- Pinch of Black Pepper
- Pinch of Salt
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
Mushrooms are key to delicious Japchae! First, soak the dried wood ear mushrooms in lukewarm water the day before. Use an amount according to your preference. Next, prepare to cook the dangmyeon. In a pot, add enough water to cover the noodles, along with half a tablespoon of salt and one tablespoon of vegetable oil. Once the water boils, add the dangmyeon and cook for about 10 minutes. To check for doneness, carefully take out a strand of noodle and taste it. When the noodles turn translucent and are tender (no firm core left), drain them immediately and rinse under cold water to remove excess starch and achieve a chewy texture.
Step 2
Now, let’s prepare the vegetables and mushrooms that will add vibrant color and texture, along with the beef. Proper vegetable preparation is crucial for a beautiful Japchae. In this recipe, I’ve used orange bell pepper and omitted carrots. Using fresh vegetables will result in a crispier and more flavorful dish.
Step 3
Squeeze out excess water from the rehydrated wood ear and shiitake mushrooms, then slice them into bite-sized pieces. Place them in a bowl and season with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1/2 Tbsp sesame oil, and a pinch of black pepper. Gently mix to infuse the mushrooms with flavor. (Mushroom Seasoning: 1 Tbsp Soy Sauce, 1/2 Tbsp Minced Garlic, 1/2 Tbsp Sesame Oil, Pinch of Black Pepper)
Step 4
Marinate the beef for a bulgogi-like flavor. Combine 1 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp oyster sauce, 1 Tbsp mirin, 1/2 Tbsp minced garlic, a little grated ginger, and a pinch of black pepper. Mix well until the beef is evenly coated, and let it marinate for a while. (Beef Marinade: 1 Tbsp Soy Sauce, 1/2 Tbsp Sugar, 1 Tbsp Oyster Sauce, 1 Tbsp Mirin, 1/2 Tbsp Minced Garlic, Little Grated Ginger, Pinch of Black Pepper)
Step 5
It’s time to quickly stir-fry all the ingredients. Heat a wok or large skillet over medium-high heat and add a little vegetable oil. Add the prepared onion, orange bell pepper, and green bell pepper. Stir-fry quickly over high heat, adding a pinch of salt for seasoning. Cook just until the vegetables are slightly softened but still retain a crisp texture – overcooking will make them soggy. A quick stir-fry is key to maintaining their fresh crunch.
Step 6
Once the vegetables are lightly cooked, turn off the heat. Add the washed baby spinach and toss it with the residual heat. Baby spinach wilts very quickly and adds a fresh, green element without needing separate cooking. Transfer the stir-fried vegetables to a large bowl and set aside.
Step 7
Using the same wok or skillet, heat a little more vegetable oil over high heat. Add the marinated beef and stir-fry quickly until it’s almost cooked through. Break up any clumps of beef as you stir-fry to ensure even cooking.
Step 8
When the beef is nearly done, add the seasoned mushrooms to the wok and continue to stir-fry them together. The mushrooms will absorb the beef juices, enhancing their savory flavor. Wood ear and shiitake mushrooms are essential for that signature chewy texture and rich taste of Japchae!
Step 9
Your vibrant vegetables and flavorful beef and mushrooms are now ready! Doesn’t it look appetizing?
Step 10
Finally, let’s stir-fry the star of the dish: the dangmyeon noodles. Add the drained dangmyeon to the wok. Incorporate 1 Tbsp vegetable oil, 1 Tbsp sesame oil, 2 Tbsp soy sauce, 1 Tbsp cooking syrup (or honey/sugar), and a pinch of salt. Stir-fry until the noodles are glossy and well-coated with the sauce. (Noodle Seasoning: 1 Tbsp Vegetable Oil, 1 Tbsp Sesame Oil, 2 Tbsp Soy Sauce, 1 Tbsp Cooking Syrup, Pinch of Salt)
Step 11
Stir-frying the noodles with the sauce beforehand ensures that the Japchae won’t become mushy even when cooled, and the flavors are deeply infused. Enjoy the delightful coating on every strand!
Step 12
Turn off the heat. Combine the stir-fried noodles with all the prepared vegetables, mushrooms, and beef in a large bowl. Gently mix everything together by hand, as if you’re tossing a salad, to avoid breaking the noodles or ingredients. Drizzle with a little extra sesame oil and sprinkle with toasted sesame seeds for added aroma and flavor. Transfer to a serving platter, and your delicious Japchae is complete!
