Festive Japchae: The Ultimate Recipe for Lasting Flavor
Chuseok Delight: Japchae That Stays Delicious to the Last Bite!
Chuseok is just around the corner, and it’s time to prepare for family gatherings! Japchae is an indispensable dish for any Korean holiday celebration. This recipe shares the secret to making a large batch that won’t become soggy or mushy, ensuring it tastes as delicious as when first made, even after sitting out. Let’s master the art of creating the perfect Japchae!
Main Ingredients
- Glass noodles (Dangmyeon) 1 handful (approx. 100g)
- Beef (for stir-frying) 100g
- Carrot 1/3
- Onion 1/2
- Red cabbage 2 leaves
- Chives 50g (1 handful)
Seasoning & Others
- Soy sauce (for stir-frying) 5 Tbsp (1 Tbsp for boiling noodles, 4 Tbsp for stir-frying)
- Oligosaccharide syrup 2 Tbsp (adds gloss and sweetness)
- Cooking wine (Mirin) 2 Tbsp (helps remove any gamey smell from beef)
- Anchovy broth or kelp broth 3 Tbsp (enhances savory depth)
- Minced garlic 1 Tbsp
- Black pepper, a pinch
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking oil (vegetable or canola) a little
- Soy sauce (for stir-frying) 5 Tbsp (1 Tbsp for boiling noodles, 4 Tbsp for stir-frying)
- Oligosaccharide syrup 2 Tbsp (adds gloss and sweetness)
- Cooking wine (Mirin) 2 Tbsp (helps remove any gamey smell from beef)
- Anchovy broth or kelp broth 3 Tbsp (enhances savory depth)
- Minced garlic 1 Tbsp
- Black pepper, a pinch
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking oil (vegetable or canola) a little
Cooking Instructions
Step 1
Prepare all vegetables and beef by slicing them into bite-sized, thin, and long strips. Slice the carrots, onions, and red cabbage into julienne. Pat the beef dry with paper towels, then slice it thinly. Cut the chives into 5cm lengths.
Step 2
In a large pot, bring 500ml of water and 1 Tbsp of soy sauce to a boil over high heat. Once boiling, add one handful of glass noodles and cook for 7-8 minutes until softened. Immediately rinse the noodles under cold water to remove excess starch and drain well. This step is crucial to prevent the noodles from becoming mushy and maintain their chewy texture.
Step 3
In a bowl, combine the sliced beef with 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp cooking wine, and a pinch of black pepper. Mix well and let it marinate for about 5 minutes. Heat a lightly oiled pan over high heat and quickly stir-fry the marinated beef until cooked through. Once the beef is cooked, set it aside.
Step 4
In the same pan, add a little cooking oil and stir-fry the julienned carrots, onions, and red cabbage separately over high heat. Stir-frying each vegetable individually prevents them from releasing too much water and helps preserve their crispness. Once slightly tender, season lightly with salt. Set the cooked vegetables aside as well. Now, it’s time to stir-fry the noodles. Lightly oil the pan, add the boiled glass noodles, then pour in the remaining soy sauce (3 Tbsp), oligosaccharide syrup (2 Tbsp), cooking wine (1 Tbsp), and broth (3 Tbsp). Stir-fry over medium-low heat until the noodles absorb the sauce and become glossy. Add the cooked beef and vegetables back into the pan and gently toss to combine.
Step 5
Finally, add the chives cut into 5cm lengths and stir-fry just until they wilt slightly. Be careful not to overcook them, as they can lose their vibrant color and crisp texture. Turn off the heat, then stir in 1 Tbsp of toasted sesame seeds and 1 Tbsp of sesame oil. Mix everything thoroughly for a delicious Japchae! It’s best enjoyed warm, but it’s also a tasty cold dish.
