Chewy & Tender Squid Japchae: Delicious Without Meat!
Chewy & Tender Squid Japchae: Delicious Without Meat!
Mouthwatering Squid Japchae Recipe, Even Without Meat
Japchae, a dish often reserved for holidays, can now be enjoyed easily at home! Packed with fresh squid, it offers a delightful texture and a surprisingly rich and attractive flavor, even without meat. The combination of vegetables and squid makes for a satisfying yet light meal, perfect for any occasion.
Main Japchae Ingredients- Glass noodles (dangmyeon) 70g
- 1 Squid (fresh)
- 2 Fish cakes (square type)
- 1/2 Onion
- 1/2 Green onion
- 60g Carrot (approx. 1/4 carrot)
- 3 Dried shiitake mushrooms
Ingredients for Stir-frying- Cooking oil, as needed
- Salt, a pinch
- Cooking oil, as needed
- Salt, a pinch
Cooking Instructions
Step 1
Prepare all the necessary ingredients for a delicious squid japchae beforehand. Wash and clean the squid, and wash and prepare all the vegetables.
Step 2
Julienne the carrot, onion, and fish cakes thinly. Slice the green onion diagonally into similar lengths. Rehydrate the dried shiitake mushrooms in lukewarm water until soft, then squeeze out excess water. Marinate them in the shiitake mushroom seasoning (0.5 Tbsp soy sauce, a drizzle of sesame oil, a pinch of pepper) by gently massaging and let them absorb the flavors.
Step 3
Bring a generous amount of water to a boil in a large pot. Once boiling, add the glass noodles and cook for about 7-9 minutes until they turn transparent and become tender. Drain the cooked noodles in a colander, but do not rinse with cold water to preserve their texture. Cut the drained noodles with scissors a few times into manageable lengths; this helps them absorb the sauce better.
Step 4
Clean the prepared squid, removing the skin and rinsing thoroughly. Pat dry. Using the back or tip of a knife, score the squid body diagonally in a cross-hatch pattern. This scoring helps the squid cook evenly and gives it a more appealing appearance and texture.
Step 5
Slice the scored squid into strips about 0.5cm wide. This cutting method ensures that the squid cooks uniformly with the other ingredients during stir-frying.
Step 6
Heat a skillet with a little cooking oil. Add the julienned carrots, onions, and green onions in that order. Stir-fry them just until they begin to soften, then add a tiny pinch of salt to bring out their natural sweetness. This step enhances the vegetables’ flavors.
Step 7
Add a bit more cooking oil to the same pan and sauté the minced garlic over medium-low heat until fragrant. Once the garlic aroma intensifies, add 2 Tbsp soy sauce and 0.5 Tbsp brown sugar, stirring quickly. As the sauce begins to bubble, add the squid and fish cakes, and stir-fry for 1-2 minutes to allow the marinade to coat them evenly. Be careful not to overcook the squid, as it can become tough.
Step 8
You can use a separate pan or the same one. Add a little cooking oil and sauté the remaining 0.5 Tbsp minced garlic until fragrant. Once the aroma is released, add 2 Tbsp soy sauce and the remaining 1.5 Tbsp brown sugar and bring to a simmer. When the sauce starts boiling, add the cooked glass noodles and stir-fry until they are well coated with the sauce. Once the noodles have absorbed the sauce, add all the previously stir-fried vegetables, shiitake mushrooms, squid, and fish cakes to the pan. Continue to stir-fry everything together until well combined. Taste the dish and adjust the seasoning with salt if needed.
Step 9
Just before turning off the heat, drizzle generously with sesame oil and sprinkle with pepper. Give everything a final gentle toss to ensure all ingredients are evenly mixed. Your delicious squid japchae is now ready! Sprinkle with toasted sesame seeds for an extra touch of flavor and presentation.
Step 10
Even though I made this using leftover ingredients from my fridge, it turned out to be incredibly nutritious and truly special with the chewy squid and fish cakes. It’s a fantastic dish that you can enjoy any time, not just on special occasions. Give it a try!
