Elegant Ginseng Japchae
Elegant Ginseng Japchae
Enjoy ‘Ginseng Japchae’ at Home – a Dish Rarer Than in High-End Korean Restaurants
Ginseng Japchae^^ This isn’t a dish you’ll easily find even in upscale Korean restaurants! Curious about its taste? The ginseng is delightfully chewy, and the overall dish offers a sophisticated flavor with a subtle, fragrant ginseng aroma. It’s a truly luxurious take on traditional Japchae.
Main Ingredients- 1 Ginseng root
- 300g Rehydrated glass noodles
- 1/5 Carrot
- 1/2 Onion
- 1/3 Bunch of chives
- 1 Red chili pepper
- 1 Green chili pepper (cheongyang pepper recommended)
- Cooking oil, as needed
Seasoning for Japchae- Pinch of fine salt
- 2 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Sugar
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2 Cups Water
- Pinch of fine salt
- 2 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Sugar
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2 Cups Water
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the Japchae. Fresh ingredients are key to a delicious Japchae.
Step 2
Gently peel the ginseng root and julienne it finely. Julienne the carrot and onion to similar lengths. Remove the seeds from the red and green chili peppers and julienne them for a touch of spice and color. Cut the chives into approximately 5-6cm lengths.
Step 3
In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp mirin, and 1/2 Tbsp sugar. Whisk together to create the delicious Japchae sauce.
Step 4
Heat a little cooking oil in a pan over medium heat. Add the julienned ginseng and onion. Sprinkle with a pinch of fine salt and sauté for 1-2 minutes until the ginseng’s aroma is released and the onion becomes translucent. Be careful not to overcook, as they can become mushy.
Step 5
Add a little more cooking oil to the same pan and add the julienned carrots. Sauté them briefly, ensuring they retain a slight crispness.
Step 6
Now, add the julienned red chili pepper, green chili pepper, and chives to the pan. Add another pinch of salt. Stir-fry until the chives are about 80% cooked – they should be wilted but still slightly crisp. Maintaining this crispness is important.
Step 7
Transfer all the sautéed vegetables to a wide plate or bowl and let them cool slightly. This step helps to reduce excess moisture from the vegetables, making the final Japchae cleaner.
Step 8
In a deep pan or wok, bring 2 cups of water and the prepared sauce to a boil. Once boiling, add the rehydrated glass noodles. Stir continuously to prevent the noodles from sticking together as they cook.
Step 9
Continue to cook the noodles, stirring frequently to prevent sticking, until they have absorbed most of the sauce and the liquid has significantly reduced. This simmering process allows the flavors to deeply infuse the noodles. Cook over low heat to avoid burning.
Step 10
Transfer the cooked noodles to a large bowl. Drizzle with 2 Tbsp of sesame oil and mix thoroughly to coat, adding a glossy finish and nutty aroma.
Step 11
Sprinkle with 1 Tbsp of toasted sesame seeds. Add all the sautéed vegetables back into the bowl. Gently toss everything together to combine all the ingredients harmoniously.
Step 12
Here is the beautifully completed Ginseng Japchae. Enjoy this elegant dish, boasting a rich ginseng aroma, vibrant colorful vegetables, and wonderfully chewy noodles. It’s a visually stunning and exceptionally delicious culinary creation.
