Fragrant Leek and Glass Noodle Stir-fry (Buchu Japchae)
Fragrant Leek and Glass Noodle Stir-fry (Buchu Japchae)
Make Fragrant Buchu Japchae in Just 30 Minutes!
Enjoy a clean and refreshing leek and glass noodle stir-fry without meat. Here’s an incredibly simple recipe for you.
Main Ingredients- 100g Glass noodles
- 1 bunch Chives (approx. 100g)
- 1 sheet Fish cake (eomuk)
- 1/4 Onion
- 50g King oyster mushrooms (or similar, like enoki)
Seasoning- Pinch of salt
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1/2 cup Water (100ml)
- 1 Tbsp Sesame oil
- Pinch of sesame seeds
- Pinch of salt
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1/2 cup Water (100ml)
- 1 Tbsp Sesame oil
- Pinch of sesame seeds
Cooking Instructions
Step 1
Start by preparing 100g of glass noodles. Soak them in lukewarm water for about 30 minutes before cooking; this will ensure they become tender and chewy. While the noodles are soaking, let’s get the other ingredients ready.
Step 2
Wash the fresh chives thoroughly under running water, making sure to remove any dirt or debris. Once clean, cut them into manageable pieces about 4-5cm long.
Step 3
Trim the tough ends off the king oyster mushrooms. Then, tear them apart by hand into bite-sized strips. This method helps to enhance their flavor and texture.
Step 4
Peel the onion, wash it, and thinly slice it into crescent shapes, about 0.5cm thick.
Step 5
Take the sheet of fish cake and, without folding or cutting it in half, slice it thinly lengthwise into strips, about 0.5cm thick. This shape will mix well with the noodles later.
Step 6
Heat a lightly oiled pan over medium heat. Add the sliced onion and fish cake. Sprinkle a pinch of salt and stir-fry until the onions become translucent and the fish cake is lightly golden.
Step 7
Now, let’s stir-fry the mushrooms. You can use a separate pan or wipe clean the one used for the onions and fish cake. Add a pinch of salt to the mushrooms and stir-fry. Mushrooms release quite a bit of water when cooked, so it’s best to cook them separately to prevent the dish from becoming watery and to maintain a clean flavor.
Step 8
It’s time to cook the soaked glass noodles. Boil them in water, but be careful not to overcook them. Aim for about 80-90% cooked. Slightly undercooked noodles will retain their chewy texture better when stir-fried later.
Step 9
Once the noodles are cooked, drain them in a colander and immediately rinse them under cold running water. This step cools them down quickly and makes them wonderfully firm and springy.
Step 10
Add 2 Tbsp of soy sauce, 1 Tbsp of sugar, and 1/2 cup (100ml) of water to the well-drained noodles. While exact measurements are helpful, the best way to season is to taste a strand of noodle – it should be slightly savory. Feel free to adjust the soy sauce and sugar to your preference.
Step 11
Place the noodle mixture back into a pan over medium heat. Let it simmer and bubble, allowing the sauce to thicken and coat the noodles. Cook until the noodles are moist and the sauce has reduced.
Step 12
Once the sauce has mostly reduced, add the stir-fried chives, onion, fish cake, and mushrooms to the pan with the noodles. Now it’s time to combine everything.
Step 13
Finish by drizzling 1 Tbsp of sesame oil over the ingredients and sprinkling a generous pinch of toasted sesame seeds. Gently toss everything together until well combined. Your delicious Buchu Japchae is ready!
Step 14
Transfer the finished Buchu Japchae to a serving dish. This meatless dish offers a delightful combination of chewy noodles, crisp vegetables, and a savory-sweet sauce. Enjoy this incredibly simple yet flavorful meal that can be prepared in just 30 minutes, bringing a wonderful addition to your table!
