Colorful Bacon Fish Cake Japchae: The Ultimate Fridge Clean-Out Recipe!
Colorful Bacon Fish Cake Japchae: The Ultimate Fridge Clean-Out Recipe!
Bacon and Fish Cake Japchae
Try making a delicious Japchae using leftover ingredients from your refrigerator. The vibrant colors and rich textures make it a perfect side dish for any meal. You can enjoy a simple yet impressive dish!
Main Ingredients- 70g Carrot, thinly julienned
- 50g Green Onion, coarsely julienned
- 20g Cheongyang Pepper (Korean chili pepper), deseeded and finely chopped
- 2 sheets Square Fish Cakes, thinly julienned
- 4 slices Bacon, cut into 2-3 cm pieces
- 100g Onion, thinly julienned
- 70g Yellow Bell Pepper, deseeded and thinly julienned
- 70g Red Bell Pepper, deseeded and thinly julienned
- 60g King Oyster Mushrooms (or similar), separated into strands
- 2 Tbsp Cooking Oil
- 2 Tbsp Cornstarch Slurry (1 Tbsp cornstarch + 2 Tbsp water)
Seasoning- 1 Tbsp Soy Sauce
- 1 Tbsp Tuna Extract (or soy sauce for soup if unavailable)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- Pinch of Roasted Salt (or regular salt, with a tiny bit of roasted salt added at the end for flavor)
- Pinch of Sesame Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Tuna Extract (or soy sauce for soup if unavailable)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- Pinch of Roasted Salt (or regular salt, with a tiny bit of roasted salt added at the end for flavor)
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
Wash all the vegetables and ingredients that will define the flavor of your Japchae. Julienne all ingredients to a similar length for a visually appealing and easy-to-eat dish.
Step 2
Thinly julienne the carrots, green onions, Cheongyang peppers, fish cakes, bacon, onion, and bell peppers. Removing the seeds from the Cheongyang peppers will reduce their heat. For the king oyster mushrooms, trim off the tough stem ends and separate them into strands.
Step 3
Heat 2 Tbsp of cooking oil in a pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma is released, add the coarsely julienned green onions and stir-fry until slightly softened.
Step 4
Now, add the julienned fish cakes and bacon to the pan and stir-fry together. The bacon will render its fat, adding richness, and the fish cakes will provide a chewy texture. Fry until the bacon is golden brown for extra flavor.
Step 5
Add the julienned onions and carrots to the pan and continue to stir-fry. Onions add sweetness, and carrots contribute color. Stir-fry over medium heat, ensuring the ingredients are well combined.
Step 6
Finally, add the bell peppers, mushrooms, and chopped Cheongyang peppers. Stir-fry quickly until all ingredients are well incorporated. Avoid overcooking the bell peppers to maintain their crispness.
Step 7
Pour 1 Tbsp of soy sauce and 1 Tbsp of tuna extract along the edges of the pan. Once it simmers slightly, stir-fry with the ingredients, allowing the seasoning to coat everything evenly. Season with roasted salt to taste and add a pinch of black pepper for extra aroma.
Step 8
Gradually add the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) while stir-frying rapidly. The slurry will coat the ingredients, giving them a glossy finish and thickening the sauce. Adjust the consistency as needed, avoiding making it too thick.
Step 9
Transfer the finished Bacon Fish Cake Japchae to a serving dish. Sprinkle generously with sesame seeds to garnish. This dish is best enjoyed immediately while warm. It’s a fantastic side dish for rice or a great accompaniment to drinks!
