Japchae with Crisp Cucumbers and Bulgogi
Japchae with Crisp Cucumbers and Bulgogi
Crispy and Hearty Japchae: A Special Recipe Featuring Ungyang Bulgogi!
Here’s a fantastic way to use up that delicious Ungyang-style bulgogi you bought at the supermarket – make a hearty batch of Japchae! It feels like it’s been a year since I last enjoyed Japchae, usually reserved for festive occasions. Making it myself was a delightful success! The crisp cucumber adds a refreshing crunch, complementing the rich flavors.
Main Ingredients- 1 handful glass noodles (approx. 100g)
- 1 egg
- 1/2 cucumber
- 1 crisp green pepper (or Korean chili pepper)
- 1/5 carrot
- 1/4 onion
- 1/2 pack king oyster mushrooms
- Minced scallion, a pinch
- 1 Tbsp minced garlic
- 3 Tbsp Ungyang-style bulgogi (or store-bought bulgogi)
- 2 stalks chives
- Ground black pepper, a pinch
- Sesame seeds, a pinch
- 1 Tbsp soy sauce (for seasoning)
- 0.5 Tbsp sesame oil (for seasoning)
- 1.5 Tbsp sugar (for stir-frying)
- Salt, a pinch (for salting cucumber and stir-frying)
Glass Noodle Seasoning- 2 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Let’s cook the glass noodles to perfection for a delightfully chewy texture. Bring a pot of water to a boil and add 1 handful of glass noodles. Cook for about 6 minutes until tender yet firm. Immediately rinse the cooked noodles under cold water to remove excess starch and drain them well. This step prevents the noodles from becoming mushy and ensures a pleasant chewiness.
Step 2
Now, let’s season the noodles to infuse them with delicious flavor. In a bowl with the drained glass noodles, add 1 Tbsp sesame oil, 2 Tbsp soy sauce, and 1 Tbsp mirin. Gently mix and toss the noodles with your hands until evenly coated. This pre-seasoning step significantly enhances the overall savory taste of the Japchae.
Step 3
Time to prepare the vibrant vegetables and mushrooms. Finely julienne the carrot and onion. For the cucumber, use a peeler to remove strips of the skin (optional), then cut it lengthwise into thin strips. Place the julienned cucumber in a bowl, sprinkle with a pinch of salt, and let it sit for 5 minutes to draw out moisture and enhance crispness. Rinse the salted cucumber lightly and squeeze out any excess water. Remove the seeds from the crisp green pepper and julienne it. For the egg, make a thin omelet, let it cool, then slice it into thin strips. Wash the king oyster mushrooms, shred them into smaller pieces, and briefly blanch them in boiling water before squeezing out all the moisture. Finally, cut the chives into pieces about 3-4 cm long.
Step 4
Let’s stir-fry the vegetables to bring out their natural sweetness. Heat a wok or large skillet over medium-high heat with a little cooking oil. Add the julienned carrots, onions, and the squeezed king oyster mushrooms. Sprinkle with a pinch of salt and stir-fry quickly until the vegetables are slightly tender and fragrant. Remove the stir-fried vegetables to a separate plate.
Step 5
Now, let’s add the bulgogi for a boost of savory flavor. In the same wok, add a touch more oil if needed. Add the Ungyang-style bulgogi, minced garlic, minced scallion, and a pinch of black pepper. Stir-fry over medium-high heat until the bulgogi is fully cooked and aromatic.
Step 6
It’s time to combine all the elements for a harmonious blend of flavors. Add the pre-stir-fried vegetables and the seasoned glass noodles to the wok with the cooked bulgogi. Sprinkle in 1.5 Tbsp sugar, 1 Tbsp soy sauce, and 0.5 Tbsp sesame oil. Stir-fry everything together quickly, ensuring the ingredients are evenly coated with the sauce and have a nice color. Be mindful of the heat to prevent burning.
Step 7
Finally, let’s add the finishing touches: the sliced egg garnish and sesame seeds. Top the Japchae with the julienned egg strips and a generous sprinkle of toasted sesame seeds. Mix gently to combine. Your delicious Japchae is ready! It’s best enjoyed warm.
