Hearty Japchae with Fridge Vegetables
Hearty Japchae with Fridge Vegetables
A Light and Delicious Japchae Made with Vegetables from Your Fridge~♡
Japchae might seem simple but requires quite a bit of preparation. Today, we’ll make it a bit easier by using only your favorite vegetables available in the fridge for a quick and delicious meal.
Main Ingredients- 400g Glass Noodles
- 1/2 Carrot
- 1 Onion
- 1/2 bunch Korean Spinach (Seomcho)
- 1 pack Oyster Mushrooms
Seasoning and Cooking- 3 Tbsp Savory Soy Sauce (Mat-ganjang)
- 5 Tbsp Soy Sauce (Ganjang)
- 4 Tbsp Sugar
- 2 Tbsp Corn Syrup (Oligodang)
- 3 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- Pinch of Cooking Oil
- Pinch of Bamboo Salt (or regular salt)
- 3 Tbsp Savory Soy Sauce (Mat-ganjang)
- 5 Tbsp Soy Sauce (Ganjang)
- 4 Tbsp Sugar
- 2 Tbsp Corn Syrup (Oligodang)
- 3 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- Pinch of Cooking Oil
- Pinch of Bamboo Salt (or regular salt)
Cooking Instructions
Step 1
Prepare the carrot and onion by peeling and then thinly slicing them into julienne strips.
Step 2
Heat a tablespoon of cooking oil in a thick-bottomed pan over medium heat. Season lightly with bamboo salt (or regular salt). Add the julienned carrots and stir-fry just until they become vibrant in color and slightly tender, then set them aside. Stir-fry the onion similarly. Be careful not to overcook the vegetables, as they can become mushy.
Step 3
Tear the oyster mushrooms into bite-sized pieces. Briefly blanch them in boiling water. Then, heat a little cooking oil in a pan, season with soy sauce and bamboo salt, and stir-fry until fragrant and tender. Sautéing them brings out their natural flavor.
Step 4
Trim the roots and any wilted parts of the Korean spinach. Cut them into quarters. Blanch the spinach in boiling water with a pinch of salt for about 30 seconds. Immediately rinse under cold water and gently squeeze out excess moisture. Season with bamboo salt and gently massage it into the spinach.
Step 5
Soak the glass noodles in cold water for at least 30 minutes until softened. (Soaking in hot water can make them lose their chewy texture.)
Step 6
In a pot, bring 5 cups of water to a boil with 1/2 cup of soy sauce.
Step 7
Once the water is boiling, add the soaked glass noodles and cook until they become transparent. Adding soy sauce while cooking the noodles imparts a subtle color and pre-seasoning, which greatly enhances the final flavor of the japchae.
Step 8
Drain the cooked glass noodles and rinse them briefly under cold running water. This helps prevent them from sticking together.
Step 9
Lightly oil a wide pan over medium heat. Add the drained glass noodles and stir-fry, being careful not to let them burn. Once the noodles are slightly stir-fried, add the soy sauce, savory soy sauce, sugar, corn syrup, and pepper. Continue to stir-fry until the noodles develop a rich, deep brown color and are well-seasoned.
Step 10
Now, add the prepared carrots, onions, seasoned spinach, and sautéed mushrooms to the pan with the noodles.
Step 11
Generously sprinkle toasted sesame seeds over the mixture and toss everything together thoroughly to ensure the ingredients are evenly combined.
Step 12
Finally, drizzle in the sesame oil and toss gently to coat everything. This final touch creates a beautiful sheen and enhances the aroma, completing your delicious Japchae.
Step 13
The nutty aroma from the freshly added sesame oil is truly wonderful! The glass noodles, infused with the savory soy sauce mixture, boast a beautiful color, making the dish even more appealing. Enjoy your delicious homemade Japchae!
