Colorful Mini Bell Pepper Japchae
Colorful Mini Bell Pepper Japchae
Quick & Easy ‘Mini Bell Pepper Japchae’ Using Fridge Staples & a Master Recipe
Make a vibrant and delicious Japchae at home that everyone, from kids to adults, will love! This recipe uses up leftover ingredients in your fridge, substituting meat with fish cakes, spinach with perilla leaves, and carrots with colorful mini bell peppers for a rich flavor and stunning visual appeal. It’s based on a ‘master recipe’ from ‘Saengsaengjeongbotong’ (a Korean TV show), detailed step-by-step to ensure anyone can make it successfully without failure. Try this special Japchae that even picky eaters will enjoy!
Japchae Ingredients- 150g Glass noodles (Dangmyeon)
- 4 Mini bell peppers (choose a variety of colors like red, yellow, orange, green)
- 2 Fish cakes (square type)
- 1/2 Onion
- 5 Perilla leaves
- Pinch of salt (for stir-frying vegetables)
- Pinch of black pepper (optional)
Fish Cake Stir-fry Seasoning- 0.5 Tbsp Soy sauce
- 1 Tsp Brown sugar
Noodle Boiling Seasoning- 1/3 cup Brown sugar (approx. 60g)
- 3 cups Water (approx. 600ml)
- 1/3 cup Soy sauce (approx. 60ml)
- 3 Tbsp Cooking oil
Overall Seasoning for Mixing- 2 Tsp Brown sugar
- 2 Tsp Soy sauce
- 0.5 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 0.5 Tbsp Soy sauce
- 1 Tsp Brown sugar
Noodle Boiling Seasoning- 1/3 cup Brown sugar (approx. 60g)
- 3 cups Water (approx. 600ml)
- 1/3 cup Soy sauce (approx. 60ml)
- 3 Tbsp Cooking oil
Overall Seasoning for Mixing- 2 Tsp Brown sugar
- 2 Tsp Soy sauce
- 0.5 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2 Tsp Brown sugar
- 2 Tsp Soy sauce
- 0.5 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Prepare all the ingredients for your Japchae. Using fresh vegetables and good quality fish cakes will make it even more delicious.
Step 2
Wash the mini bell peppers, fish cakes, and onion thoroughly, then pat them dry. Slice them all into thin julienne strips. Wash the perilla leaves, pat them dry, and finely julienne them to be used as a garnish at the end. And with that, your ingredient prep is complete!
Step 3
In a large pot, combine 3 cups (600ml) of water and 150g of glass noodles. Add the seasoning for boiling the noodles: 1/3 cup (60g) brown sugar, 1/3 cup (60ml) soy sauce, and 3 tablespoons of cooking oil. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 7 minutes. Stir occasionally to prevent the noodles from sticking together.
Step 4
Check if the glass noodles are translucent and cooked through. Once done, turn off the heat and drain them thoroughly in a colander. Do not rinse the noodles with cold water, as this can make them mushy; letting them drain is the key.
Step 5
Heat a little cooking oil in a large pan. Add the julienned onion and a pinch of salt, and stir-fry until translucent. Push the cooked onion to one side of the pan. Next, add the julienned fish cakes to the empty space. Add 0.5 tablespoon of soy sauce and 1 teaspoon of brown sugar, and stir-fry until the fish cakes are lightly browned. Push them to the side as well. Finally, add the julienned mini bell peppers with a pinch of salt and stir-fry briefly, just to keep them crisp. Bell peppers cook quickly and can become watery if overcooked, so stir-fry them over high heat for a short time. Combine all the stir-fried ingredients in the pan, mix briefly, and let them cool slightly.
Step 6
Transfer the drained glass noodles and the stir-fried vegetables and fish cakes into a large mixing bowl. Add all the seasonings for the overall mix: 2 teaspoons brown sugar, 2 teaspoons soy sauce, 0.5 tablespoon minced garlic, 2 tablespoons sesame oil, and 1 tablespoon toasted sesame seeds.
Step 7
Gently toss and mix everything together with your hands or a spatula until all the ingredients are evenly coated with the seasoning. Be careful not to break the noodles as you mix. Your delicious Japchae is now ready!
Step 8
This is the mini bell pepper Japchae, made with vibrant, four-colored bell peppers. Finally, artfully arrange the finely julienned perilla leaves on top. For the best flavor, mix the perilla leaves with the Japchae just before serving to enjoy their aromatic essence. You’ve completed a healthy and delicious Mini Bell Pepper Japchae that the whole family can enjoy together!
