Chewy Seaweed Japchae
Chewy Seaweed Japchae
How to Make Delicious Chewy Seaweed Japchae
Introducing a special japchae recipe featuring seaweed, a treasure from the sea. Seaweed is rich in alginic acid, which helps inhibit fat absorption and aids in relieving constipation, while also being beneficial for thyroid health. Try making this chewy and nutritious seaweed japchae! It’s perfect as a satisfying meal or an impressive dish for special occasions and guests.
Main Ingredients- 3 sheets of dried seaweed (medium size)
- 300g rehydrated glass noodles
- 1 red bell pepper
- 1 yellow bell pepper
Seasoning Ingredients- 3 Tbsp soy sauce (using a standard Korean rice spoon)
- 5 Tbsp water used to boil seaweed
- 2 Tbsp brown sugar
- 2 Tbsp sesame oil
- 1 Tbsp corn syrup (or oligodang)
- A pinch of sesame seeds (for garnish)
- 3 Tbsp soy sauce (using a standard Korean rice spoon)
- 5 Tbsp water used to boil seaweed
- 2 Tbsp brown sugar
- 2 Tbsp sesame oil
- 1 Tbsp corn syrup (or oligodang)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the seaweed. Seaweed, packed with the sea’s abundant nutrients, has a wonderfully chewy texture that makes it perfect for japchae.
Step 2
Rinse the dried seaweed under clean water, then soak it for about 20 minutes until fully rehydrated. This step is crucial for achieving a tender texture.
Step 3
Briefly blanch the rehydrated seaweed in boiling water for about 1-2 minutes. Be careful not to overcook, as it can become mushy. Do not discard the water used for boiling; reserve it separately. This water will serve as a secret broth, adding deep flavor to the japchae seasoning.
Step 4
Drain the blanched seaweed thoroughly using a sieve. Any remaining water could make the japchae watery.
Step 5
Cut the drained seaweed into fine strips about 5-6 cm long. Blanched seaweed can be slippery, so exercise caution and cut slowly to avoid cutting yourself.
Step 6
Prepare the glass noodles, the star of the japchae. To prevent them from clumping during cooking, cut the pre-soaked noodles once in the middle with scissors. This makes them easier to handle and eat.
Step 7
In a pan, add 5 Tbsp of the reserved seaweed boiling water. Then, add the rehydrated glass noodles and the julienned seaweed. Simmer over medium-low heat for about 5-7 minutes, allowing the seasoning to be absorbed by the noodles. Keep an eye on the noodles to ensure they don’t become too soft.
Step 8
Wash the bell peppers thoroughly under running water. Remove the stems and seeds, then julienne them into pieces about 5-6 cm long. To make slicing easier and safer, place the bell pepper with the skin side down on the cutting board.
Step 9
Once the noodles and seaweed have absorbed most of the liquid, add the julienned bell peppers and stir-fry together. Add the sesame oil and continue to stir-fry over medium-low heat, ensuring nothing sticks to the pan. The key is to stir-fry briefly to maintain the bell peppers’ crisp texture.
Step 10
Finally, taste and adjust the sweetness by adding more corn syrup if needed. Your delicious seaweed japchae, with its delightful combination of chewy seaweed, crisp bell peppers, and tender noodles, is ready! Sprinkle with sesame seeds for a final touch. This unique dish is truly special – be sure to give it a try!
