Chewy and Delicious Oyster Mushroom Japchae (Great Without Meat!)
Chewy and Delicious Oyster Mushroom Japchae (Great Without Meat!)
A Chewy Delight! Kid-Friendly Oyster Mushroom Japchae Recipe (No Meat Needed)
I’ve made a special japchae using my child’s favorite ingredient: mushrooms! Since my child doesn’t enjoy japchae with meat, I’ve incorporated plenty of flavorful and chewy oyster mushrooms instead. While I’ve shared recipes with various mushrooms before, this time I’m using only oyster mushrooms to highlight their distinct taste. Lightly blanching the oyster mushrooms before adding them makes them wonderfully chewy, resulting in a delicious japchae even without meat. I’ve made a generous portion, perfect for the whole family to enjoy.
Ingredients- 1 pack Oyster mushrooms
- 1 medium Onion
- 1/4 medium Carrot
- 4 servings Glass noodles
- 0.5 Tbsp Minced garlic
- 3 Tbsp Rice bran oil or cooking oil
- 6 Tbsp Soy sauce
- 4 Tbsp Oligosaccharide or corn syrup (adjust sweetness as needed)
- 3 Tbsp Sesame oil
- Sesame seeds for garnish
- Pinch of salt (for seasoning and blanching mushrooms)
Cooking Instructions
Step 1
Thinly slice the onion and the carrot into matchsticks of similar thickness. Prepare the oyster mushrooms by removing the tough ends and tearing them into bite-sized pieces by hand. Avoid tearing them too finely, as this can reduce the chewy texture.
Step 2
Bring a pot of water to a boil with about 1/2 teaspoon of salt. Add the torn oyster mushrooms and blanch for about 1 minute. Be careful not to overcook them, as they can become mushy. Immediately drain the blanched mushrooms and rinse them under cold water to stop the cooking. Squeeze out any excess water by hand. This step ensures a wonderfully chewy texture.
Step 3
Heat 2 tablespoons of rice bran oil in a pan over medium heat. Add the sliced onions and carrots and stir-fry until the onions become translucent and tender. A pinch of salt can be added at this stage to enhance the natural sweetness of the vegetables. Keep an eye on the heat to prevent the vegetables from burning.
Step 4
Once the vegetables are partially cooked, add the squeezed oyster mushrooms and stir-fry together for another 1-2 minutes until they are well combined with the other ingredients. Transfer the stir-fried vegetables and mushrooms to a separate bowl. Wipe the pan clean to prepare for the next step.
Step 5
Refer to the package instructions for the most accurate cooking time for your glass noodles. Typically, boil them in water for about 6 minutes until they are transparent and chewy. Drain the cooked noodles and rinse them thoroughly under cold running water, rubbing them gently with your hands. This prevents them from sticking together and keeps them delightfully springy.
Step 6
Clean the japchae pan with a paper towel to remove any residual oil or food particles. This is important to prevent the sauce from burning. Now, let’s make the sauce. Add the minced garlic, the remaining 1 tablespoon of rice bran oil, 6 tablespoons of soy sauce, and 4 tablespoons of oligosaccharide to the pan. Simmer over medium-low heat. Using oligosaccharide instead of sugar adds a nice glossiness.
Step 7
Once the sauce begins to bubble, add the boiled and rinsed glass noodles. Stir well with a spatula or chopsticks to ensure the noodles are evenly coated with the sauce. Continue to stir-fry until the noodles absorb the sauce and become glossy and moist.
Step 8
When the noodles are well-seasoned, add the pre-stir-fried vegetables and mushrooms back into the pan. Stir-fry over medium heat, rather than high heat, for just a short while to gently combine everything without making the vegetables soggy. Gently toss the ingredients together rather than vigorously stirring.
Step 9
Finally, turn off the heat and add the finishing touches for aroma and flavor. Drizzle in 3 tablespoons of sesame oil and sprinkle generously with sesame seeds. Gently mix everything together with a spatula until well combined. Your delicious Oyster Mushroom Japchae is now ready to be served warm!
