Hearty Japchae with Bok Choy and Mixed Vegetables
Hearty Japchae with Bok Choy and Mixed Vegetables
A Special Japchae Recipe Using Bok Choy Instead of Spinach
Create a unique and delicious Japchae using unusually large bok choy! This recipe is perfect for using up leftover vegetables in your fridge, turning them into a crowd-pleasing dish. Discover the vibrant flavors and textures of Japchae, even without spinach.
Main Ingredients (Feel free to use any vegetables you have!)- 250g Glass noodles (Dangmyeon)
- 4 Bok choy (large ones)
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Onion
- 1/2 Carrot
- 15g Dried wood ear mushrooms
- 15g Dried shiitake mushrooms
Japchae Seasoning- 1/2 cup Soy sauce (approx. 100ml)
- 2 Tbsp Minced garlic
- 3 Tbsp Sesame oil
- 2 Tbsp Sugar
- Pinch of toasted sesame seeds
- 1/2 cup Soy sauce (approx. 100ml)
- 2 Tbsp Minced garlic
- 3 Tbsp Sesame oil
- 2 Tbsp Sugar
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the dried wood ear mushrooms and dried shiitake mushrooms that will add a rich flavor to your Japchae. Soak the dried mushrooms in cold water for about 1 hour until fully rehydrated. (It’s always handy to keep dried shiitake and wood ear mushrooms at home for quick and delicious dishes. Using fresh shiitake or wood ear mushrooms will offer an even fresher texture and taste.) Once rehydrated, the mushrooms will increase significantly in volume.
Step 2
Trim any dirt or debris from the base of the rehydrated wood ear mushrooms with a knife.
Step 3
Gently separate the caps and stems of the wood ear mushrooms, tearing them into bite-sized pieces.
Step 4
For the shiitake mushrooms, trim off any tough or dirty ends from the stems.
Step 5
Gently squeeze out excess water from the prepared mushrooms by hand.
Step 6
Slice the mushrooms into bite-sized pieces that are suitable for Japchae. Cutting them slightly larger will provide a more satisfying chew.
Step 7
Peel and wash the onion, then slice it into long, thin strips about 0.5 cm thick. Avoid slicing them too thinly, as they might become mushy when stir-fried.
Step 8
Remove the seeds from the red and yellow bell peppers, wash them, and slice them into strips similar in length to the onion. (Tip: The uneven ends of the bell peppers can be saved and used in fried rice or other dishes.)
Step 9
Peel and wash the carrot, then slice it into thin strips about 0.3 cm thick. Cutting all vegetables to a similar length will make the finished Japchae look more appealing.
Step 10
Trim the base of the bok choy, wash it thoroughly under running water, and slice it vertically into strips about 1 cm thick. You can leave the leaves and stems attached.
Step 11
All your ingredients are now prepped! While you could stir-fry all the vegetables together, they cook at different rates. Stir-frying them separately helps preserve their individual textures and flavors. I personally prefer stir-frying each vegetable individually.
Step 12
Heat a generous amount of cooking oil in a frying pan and stir-fry the sliced bok choy. (Tip: You can also blanch the bok choy in boiling water.) Stir-fry just until the bok choy is slightly wilted. If your bok choy is particularly large and thick, you can cook it a bit longer until tender. If using store-bought bok choy, which is often more tender, you can cook it briefly or even use it raw.
Step 13
In another pan, or the same one cleaned, add a little cooking oil and stir-fry the sliced onion. Cook just until the onion begins to turn translucent. Be careful not to overcook, as it can become too sweet.
Step 14
Add the sliced bell peppers (red and yellow) and stir-fry quickly over high heat. Cook for about 1 minute to keep them crisp and vibrant.
Step 15
Wood ear mushrooms are fine to use as is, but I like to give them a quick stir-fry. (Caution: Overcooking wood ear mushrooms can make them tough or cause them to splatter, so stir-fry for a very short time, about 30 seconds.)
Step 16
Stir-fry the shiitake mushrooms in the pan as well. This helps release their fragrant aroma.
Step 17
Finally, stir-fry the carrots. I always prefer to stir-fry carrots last. This is because if you stir-fry carrots earlier, their color can transfer to other vegetables, and the sugar in carrots can cause the pan to stick. Stir-frying them last allows them to blend well with other ingredients while maintaining their bright color.
Step 18
While stir-frying the vegetables, bring a large pot of water to a rolling boil over high heat. By the time the vegetables are done, the water should be boiling vigorously. Once boiling, add the glass noodles and cook for about 5 minutes. (Tip: Many people prefer to soak the glass noodles beforehand, but I like to cook them directly from dry. Also, while some add soy sauce to the boiling water, I prefer to cook them in plain water.)
Step 19
Immediately drain the cooked glass noodles in a colander. Do not rinse them with cold water, as this will diminish their chewy texture.
Step 20
The cooked glass noodles will be very hot. Let them cool slightly in the colander for 1-2 minutes. (Be careful of steam!) Add the slightly cooled noodles to the prepared stir-fried vegetables.
Step 21
Now it’s time to season. Pour 1/2 cup of soy sauce (about 100ml) over the noodles and vegetables. (Don’t worry! This amount of soy sauce is not too salty; it’s the perfect ratio to enhance the umami flavor of the Japchae.) (While many recipes mix soy sauce and salt for seasoning, I season solely with soy sauce.)
Step 22
Next, add 3 tablespoons of sesame oil, 2 tablespoons of minced garlic, and 2 tablespoons of sugar. (Tip: If you forgot the sugar, now is the time to add it! Sweetness significantly improves the overall flavor of Japchae.) Finally, sprinkle with toasted sesame seeds for added aroma.
Step 23
Carefully mix everything together to ensure the ingredients and seasoning are evenly distributed. Since the noodles are hot, use a spatula or tongs to gently toss and coat everything well.
Step 24
Voila! Your special Japchae featuring bok choy and various vegetables is ready. Making Japchae isn’t difficult, is it? Any vegetable you have at home can be sliced and turned into delicious Japchae. And Japchae doesn’t strictly require glass noodles! With different ingredient combinations, you can enjoy endless variations of Japchae. Remember to get creative like using up leftover bok choy!
