Chewy Glass Noodle Japchae: A Recipe That Stays Fresh in the Fridge
Chewy Glass Noodle Japchae: A Recipe That Stays Fresh in the Fridge
Chuseok Holiday Dish: Delicious Glass Noodle Japchae That Won’t Harden in the Refrigerator
Preparing multiple dishes for the Chuseok holiday can be quite a task. With the weather still warm, it’s often necessary to cool down and refrigerate dishes. Japchae is best enjoyed warm, but traditional glass noodles tend to harden significantly when refrigerated. However, by substituting glass noodles with konjac noodles, your japchae will remain wonderfully soft and pliable even when chilled. This Konjac Noodle Japchae is delicious served cold!
Main Ingredients- 1 bunch chives, trimmed, washed, and cut in half
- 300g konjac noodles (shirataki noodles)
- 2 sheets square fish cake
- 1/4 onion
- 1/8 carrot
- 1 king oyster mushroom
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1/2 cup kelp and anchovy broth
- 2 pinches salt
- Pinch of black pepper
- 1 Tbsp toasted sesame seeds
Seasoning Ingredients- 3 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1/2 Tbsp plum extract
- 3 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1/2 Tbsp plum extract
Cooking Instructions
Step 1
First, prepare one bunch of chives by trimming, washing, and then cutting them in half into manageable pieces.
Step 2
Prepare the other ingredients: slice 2 sheets of square fish cake, 1/8 carrot, 1 king oyster mushroom, and 1/4 onion into thin strips. Thinly sliced vegetables will have a better texture when cooked.
Step 3
Bring a pot of water to a boil. Once boiling, add 1/2 Tbsp of vinegar and blanch 300g of konjac noodles for about 1-2 minutes. Adding vinegar helps to neutralize any potential odor from the konjac noodles.
Step 4
Drain the blanched konjac noodles and immediately rinse them under cold running water to cool them down. Shake them well while in the colander to remove as much excess water as possible. Excess water can make the dish mushy when stir-fried.
Step 5
In a bowl, combine the prepared konjac noodles with 3 Tbsp soy sauce, 1 Tbsp oligosaccharide, and 1/2 Tbsp plum extract. Gently mix by hand (or with chopsticks) to marinate the noodles. This pre-marinating step ensures the flavors are well-absorbed.
Step 6
Heat a wide pan over medium heat. Add 2 Tbsp cooking oil and 1 Tbsp sesame oil. Add 1 Tbsp of minced garlic and stir-fry until fragrant. Sautéing the garlic first will enhance the overall flavor profile of the japchae.
Step 7
Add 1 Tbsp of fine gochugaru to the pan and stir-fry quickly over low heat to prevent burning. Lightly toasting the chili powder will add a pleasant spicy depth.
Step 8
Add the thinly sliced onion and carrot to the pan. Stir-fry over medium heat until the vegetables become slightly translucent and tender. This process brings out their natural sweetness.
Step 9
Now, add the sliced fish cake and king oyster mushrooms. Continue to stir-fry with the other vegetables. Season with 2 pinches of salt and a pinch of black pepper, adjusting to your taste. Remember the noodles are already seasoned, so taste as you go.
Step 10
Add the pre-marinated konjac noodles to the pan. Stir-fry everything together to combine well. Be careful not to overcook, as konjac noodles can become soft if cooked for too long.
Step 11
Finally, add the prepared chives and stir-fry briefly until they are just wilted. Chives cook very quickly, so adding them at the end preserves their vibrant color and crisp texture.
Step 12
If the japchae seems too dry, pour 1/2 cup of kelp and anchovy broth along the edge of the pan and continue stir-frying. This will add moisture and a glossy finish to the dish.
Step 13
Finish by sprinkling 1 Tbsp of toasted sesame seeds over the japchae. Your delicious Konjac Noodle Japchae is now ready to be enjoyed!
