Japchae for 20 People: The Secret to Delicious, Non-Soggy Noodles
Japchae for 20 People: The Secret to Delicious, Non-Soggy Noodles
How to Make Japchae for 20 Servings That Stays Fresh and Delicious
We’re also sharing an easy recipe for seasoning Japchae, which is often the trickiest part when making large batches.
Main Ingredients- Dangmyeon (Korean glass noodles) 500g
- Pork for Japchae 300g
- 1 Carrot (medium)
- 1 Onion (medium)
- 400g Spinach
- 1 tsp Salt (for blanching spinach)
- 30g Dried Wood Ear Mushrooms
- 1 Tbsp Cooking Oil (for stir-frying)
- 5-7 Tbsp Sesame Oil (for finishing)
Pork Marinade Ingredients- 300g Pork
- 3 Tbsp Soy Sauce
- 1 tsp Sugar
- Pinch of Black Pepper
Japchae Sauce Ingredients- 1/2 cup Soy Sauce (approx. 100ml)
- 1/2 cup Oyster Sauce (approx. 100ml)
- 5 Tbsp Sugar
- 1 tsp Black Pepper
- 1 cup Water (approx. 200ml)
Ingredients for Boiling Noodles- 1/2 cup Soy Sauce (approx. 100ml)
- 3 Tbsp Brown Sugar (or white sugar if unavailable, color will be less deep)
- 300g Pork
- 3 Tbsp Soy Sauce
- 1 tsp Sugar
- Pinch of Black Pepper
Japchae Sauce Ingredients- 1/2 cup Soy Sauce (approx. 100ml)
- 1/2 cup Oyster Sauce (approx. 100ml)
- 5 Tbsp Sugar
- 1 tsp Black Pepper
- 1 cup Water (approx. 200ml)
Ingredients for Boiling Noodles- 1/2 cup Soy Sauce (approx. 100ml)
- 3 Tbsp Brown Sugar (or white sugar if unavailable, color will be less deep)
- 1/2 cup Soy Sauce (approx. 100ml)
- 3 Tbsp Brown Sugar (or white sugar if unavailable, color will be less deep)
Cooking Instructions
Step 1
First, wash all your vegetables thoroughly. Slice the onion and carrot into thin strips. You can add bell peppers for extra color if you like. If you don’t have spinach, chives can be a good substitute.
Step 2
Soak the dried wood ear mushrooms in lukewarm or cool water for at least 30 minutes to an hour, until fully rehydrated and soft.
Step 3
In a bowl, combine the pork for japchae with the marinade ingredients: 3 Tbsp soy sauce, 1 tsp sugar, and a pinch of black pepper. Mix well by hand.
Step 4
Let the marinated pork rest for a while, allowing the flavors to penetrate. Marinating for at least 10 minutes will enhance the taste.
Step 5
While the mushrooms are soaking, let’s make the sauce that gives Japchae its signature flavor. To minimize dishes, we’ll mix and boil the ingredients directly in a pot. Pour in 1/2 cup soy sauce and 1/2 cup oyster sauce.
Step 6
Add 5 Tbsp of sugar.
Step 7
Also add 1 tsp of black pepper.
Step 8
Pour in 1 cup of water. This balanced sauce mixture will bring out the savory umami of the Japchae.
Step 9
Stir all the sauce ingredients together with a spatula until well combined, then bring to a boil over high heat.
Step 10
Once the sauce comes to a rolling boil, reduce the heat to medium-low and simmer for another minute. Boiling the sauce this way removes any raw alcohol smell and enhances the savory depth, significantly boosting the Japchae’s overall flavor.
Step 11
Slice the onion and carrot into thin strips. It’s best to cut them not too thick for a pleasant texture when stir-fried.
Step 12
For the spinach, bring a pot of water to a boil, add 1 tsp of salt, and blanch the spinach for just about 30 seconds. Overcooking will make it mushy.
Step 13
Immediately rinse the blanched spinach in cold water to stop the cooking process and preserve its vibrant green color.
Step 14
Gently squeeze out as much water as possible from the spinach. Excess water can dilute the flavor of the Japchae.
Step 15
Once the wood ear mushrooms are rehydrated, carefully trim off any tough, woody base or any debris.
Step 16
Tear or cut the mushrooms into bite-sized pieces, and rinse them under running water two to three times to ensure they are clean.
Step 17
Now it’s time to stir-fry the vegetables. Heat 1 Tbsp of cooking oil in a large wok or skillet over medium heat.
Step 18
Add the marinated pork and stir-fry. Break up any clumps of meat as you cook to ensure even cooking.
Step 19
Once the pork is no longer pink, add the sliced carrots. Stir-frying the carrots in oil helps to release their natural sweetness.
Step 20
When the carrots are slightly tender, add the sliced onions and prepared wood ear mushrooms. Stir-fry briefly, as you want to maintain a slight crispness in the vegetables.
Step 21
When the onions become translucent, add any bell peppers you are using. Stir everything together for another moment or two, then turn off the heat immediately. Avoid overcooking the vegetables.
Step 22
Now, let’s cook the dangmyeon noodles. To give them a beautiful color and savory flavor, add 1/2 cup of soy sauce to the boiling water.
Step 23
Add 3 Tbsp of sugar. Using brown sugar will result in a deeper, richer color, but regular white sugar works fine too.
Step 24
Add the dangmyeon noodles to this seasoned boiling water. As they cook, they will absorb the soy sauce and sugar, becoming flavorful and beautifully colored.
Step 25
Ensure the noodles are fully submerged, and cook for about 10 minutes, stirring occasionally to prevent sticking. Cooking times may vary depending on the type of dangmyeon, so check for doneness.
Step 26
Here are the dangmyeon noodles, perfectly cooked after 10 minutes.
Step 27
Drain the cooked noodles in a colander, removing only the excess water. Do NOT rinse with cold water, as this can cause the noodles to absorb moisture and become mushy or break easily. Just let the steam dissipate and drain them thoroughly.
Step 28
Prepare a large bowl or basin for mixing all the ingredients. Have your stir-fried vegetables, cooked noodles, and prepared sauce ready.
Step 29
Place the drained dangmyeon noodles into the large bowl. To ensure the Japchae remains non-soggy and glossy, drizzle generously with 5-7 Tbsp of sesame oil.
Step 30
Gently toss the noodles with your hands to coat them evenly with sesame oil. This crucial step prevents the noodles from becoming soggy and maintains their chewy texture, while also adding a wonderful nutty aroma.
Step 31
After coating the noodles with sesame oil, add all the stir-fried pork and vegetables to the bowl.
Step 32
Don’t pour all the prepared sauce at once. Gradually add the sauce as you mix the noodles and vegetables, tasting as you go. Adjusting the seasoning based on your preference is key to perfect Japchae.
Step 33
Once all ingredients are combined and seasoned to your liking, sprinkle with toasted sesame seeds for a final touch. If you’re using chives instead of spinach, add them at the very end after the seasoning is adjusted and toss gently just a few times to keep them fresh and vibrant.
Step 34
And there you have it – a generous 20-serving portion of Japchae, completed with surprising ease! While the preparation might seem extensive, making a large batch like this is perfect for family gatherings or for enjoying leftovers. It felt like a lot while making it, but looking at the finished product is very rewarding!
