Japchae: Festive Korean Noodle Stir-Fry (Perfect for Holidays)
Japchae: Festive Korean Noodle Stir-Fry (Perfect for Holidays)
Mastering Japchae: The Essential Korean Holiday Dish
Learn how to make Japchae that stays perfectly chewy and never soggy! This recipe provides a detailed guide to creating this beloved Korean festive dish right at home, adding a touch of homemade elegance to your table.
Japchae Main Ingredients- Beef (for Japchae) 80g
- Dried Glass Noodles 130g
- Dried Wood Ear Mushrooms 7g
- Dried Shiitake Mushrooms 10g
- Fresh Chives 100g
- Onion 1.2 medium
- Carrot a small amount
- Scallion a small amount
- Minced Garlic 1 tsp
- Cooking Oil
- Soy Sauce 1 Tbsp
- Sesame Oil a little
- Black Pepper
- Sesame Seeds
Beef Marinade Ingredients- Sugar 1/3 Tbsp
- Cooking Wine (Mirin or similar) 1 tsp
- Soy Sauce 1 tsp
- Sesame Oil a little
- Ground Black Pepper
- Minced Garlic a little
Glass Noodle Stir-Fry Seasoning- Soy Sauce 3 Tbsp
- Sugar 1 Tbsp (slightly heaping)
- Sesame Oil 1 Tbsp
- Sugar 1/3 Tbsp
- Cooking Wine (Mirin or similar) 1 tsp
- Soy Sauce 1 tsp
- Sesame Oil a little
- Ground Black Pepper
- Minced Garlic a little
Glass Noodle Stir-Fry Seasoning- Soy Sauce 3 Tbsp
- Sugar 1 Tbsp (slightly heaping)
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
The key to great Japchae lies in the noodles and mushrooms! Soak the dried glass noodles in lukewarm water for at least a few hours, or preferably overnight. Similarly, rehydrate the dried shiitake and wood ear mushrooms until fully softened.
Step 2
Time to prepare the vegetables. Cut the thoroughly washed chives into 3-4 cm lengths. Thinly julienne the carrot and onion. Finely chop the scallions.
Step 3
Pat the beef dry with paper towels to remove excess moisture, then cut it into long, thin strips suitable for Japchae. In a bowl, combine the beef with the marinade ingredients (sugar, cooking wine, soy sauce, sesame oil, pepper, and minced garlic) and mix well. Let it marinate for at least 15-20 minutes. Thinly slice the rehydrated shiitake mushrooms and cut the wood ear mushrooms into bite-sized pieces. Toss the sliced shiitake mushrooms with a little soy sauce, sugar, chopped scallions, and sesame oil, and set aside to stir-fry.
Step 4
Heat a skillet over medium-high heat with a tablespoon of cooking oil. Add the julienned onions and carrots and stir-fry until slightly softened. Season with a pinch of salt, then remove from the pan and spread them out on a plate to cool. This step helps prevent the vegetables from becoming mushy.
Step 5
In the same skillet, add a little more oil if needed. Add the chives and stir-fry over high heat for just about 30 seconds to a minute until they are slightly wilted but still vibrant green. Season with a pinch of salt, then immediately remove from the pan and spread out to cool. Be careful not to overcook the chives.
Step 6
Now, stir-fry the mushrooms. Add a small amount of oil to the skillet. First, stir-fry the seasoned shiitake mushrooms until fragrant, then add the wood ear mushrooms and stir-fry together briefly. Cook just long enough to bring out their earthy flavors without making them rubbery.
Step 7
Finally, cook the marinated beef. Add the beef to a hot skillet with a little oil and stir-fry over high heat until it’s fully cooked through. Break up any clumps of beef as it cooks. Once cooked, transfer the beef to a separate plate and let it cool.
Step 8
It’s time to cook the glass noodles and season them. Bring a large pot of water to a boil and add the soaked glass noodles. Cook for about 3 minutes, or until tender but still slightly firm (al dente). Drain the noodles. In a large skillet or wok, combine the glass noodle seasoning ingredients (3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil) and bring to a simmer. Add the drained glass noodles to the simmering sauce and stir-fry, coating them evenly until they absorb the sauce and turn a beautiful translucent brown.
Step 9
Once the soy sauce mixture has mostly reduced and coated the noodles, add the chopped scallions and minced garlic. Continue to stir-fry until all the liquid has evaporated and the noodles are glossy and fully cooked. Stir-frying the noodles separately with the sauce at this stage is crucial for preventing them from becoming soggy later. Spread the seasoned noodles out to cool.
Step 10
Combine all the prepared ingredients: the seasoned glass noodles, stir-fried vegetables, stir-fried mushrooms, and cooked beef in a large mixing bowl. Add the final seasonings (soy sauce to taste, sesame oil, toasted sesame seeds, and a pinch of black pepper). Gently toss everything together, being careful not to break the noodles or mush the ingredients. Your delicious and festive Japchae is now ready to be served!
