Gunsan’s Specialty! Spicy & Sweet ‘Mul-Japchae’ for a Special Meal
Gunsan’s Specialty! Spicy & Sweet ‘Mul-Japchae’ for a Special Meal
Featured on KBS ‘2TV Live Information’! A Unique Delicacy, Spicy and Addictive Gunsan Mul-Japchae Recipe
Spotted on TV as a special delicacy from Gunsan, ‘Mul-Japchae’! This dish is a delightful blend of spicy and savory flavors. I decided to recreate it using ingredients I had at home. Experience the charming and unique taste that’s a world away from regular japchae.
Spicy Red Mul-Japchae- 200g glass noodles
- 1/2 onion
- 1/3 carrot
- 2 Cheongyang peppers (adjust for spiciness)
- 1/2 green onion
- 3 shiitake mushrooms
- 600ml broth (such as anchovy-kelp or vegetable broth)
- Cooking oil (soybean oil recommended)
- Sesame oil
- Toasted sesame seeds
- A little bit of chives (for a fresh finish)
Spicy Seasoning Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce (for umami!)
- 2 Tbsp Oligodang (corn syrup or rice syrup, for shine and sweetness)
- 1 Tbsp Mirin (rice wine, to remove gamey smells)
- A little bit of sesame oil (for nuttiness)
- A little bit of toasted sesame seeds (for garnish and nuttiness)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce (for umami!)
- 2 Tbsp Oligodang (corn syrup or rice syrup, for shine and sweetness)
- 1 Tbsp Mirin (rice wine, to remove gamey smells)
- A little bit of sesame oil (for nuttiness)
- A little bit of toasted sesame seeds (for garnish and nuttiness)
Cooking Instructions
Step 1
First, prepare the broth, which is the base for delicious Mul-Japchae. You can use a broth made with anchovies, kelp, radish, and green onions, or a store-bought broth, or even a vegetable broth. You’ll need about 600ml.
Step 2
Let’s make the flavorful seasoning sauce. In a bowl, combine 1 tablespoon of gochujang, 2 tablespoons of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of oligodang, and 1 tablespoon of mirin. Mix well. Finally, add a little sesame oil and toasted sesame seeds for a nutty aroma. Your seasoning sauce is ready!
Step 3
Soak the glass noodles in cold water for at least 30 minutes until fully softened. Soaking them beforehand is crucial for a chewy texture. Thinly slice the onion, and julienne or thinly slice the carrot. Finely chop the Cheongyang peppers for spiciness, and slice the green onion diagonally. Remove the stems from the shiitake mushrooms and slice the caps thinly.
Step 4
Heat a generous amount of cooking oil in a pan. Add the sliced onion, carrot, shiitake mushrooms, and green onion. Stir-fry over medium heat until the vegetables soften slightly and become fragrant. Season lightly with salt and pepper to enhance the natural sweetness of the vegetables.
Step 5
Add the prepared seasoning sauce to the stir-fried vegetables and cook together. Mix well to ensure the sauce coats the vegetables evenly.
Step 6
Pour in the prepared broth (600ml) and bring it to a boil. Once the broth is simmering, move on to the next step.
Step 7
Add the soaked glass noodles to the pot and cook until the broth is absorbed into the noodles. The noodles will thicken the broth as they cook. Stir occasionally to prevent the noodles from sticking together.
Step 8
Finally, add the washed and chopped chives and stir-fry briefly. The crisp texture and fresh aroma of the chives will elevate the flavor of the Mul-Japchae.
Step 9
Turn off the heat, drizzle with a little sesame oil if desired, and sprinkle generously with toasted sesame seeds to finish. Your Gunsan specialty, ‘Mul-Japchae,’ is ready! Make your mealtime special with this visually appealing and delicious dish.
