Kimchi and Shrimp Japchae
Kimchi and Shrimp Japchae
SNS Viral Recipe! A Unique Japchae with Tangy Aged Kimchi and Plump Shrimp
I saw this recipe on social media and decided to try it – it was so delicious that I had to share! The combination of flavorful aged kimchi and savory shrimp creates a truly special twist on the classic dish.
Main Ingredients- 1/2 cup Aged Kimchi (fermented, well-ripened), finely chopped
- 4 large Cocktail Shrimp, peeled, deveined, and rinsed
- 1/2 medium Onion, thinly sliced
- 1/4 medium Carrot, thinly julienned
- 1/2 stalk Green Onion, cut diagonally
- 1 Red Chili Pepper, thinly julienned (for color and a hint of heat, optional)
Glass Noodles & Base Seasoning- 1 portion Glass Noodles (about the size of two 500-won coins when pinched)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Soy Sauce (for seasoning noodles)
Ground Meat Marinade- 100g Ground Meat (pork or beef)
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin)
- 0.5 Tbsp Minced Garlic
Japchae Sauce- 2 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin)
- 3 pinches Sugar
- 1 Tbsp Oligodang (corn syrup or honey for shine and sweetness)
- 3 pinches Black Pepper
- Salt to taste
- 2 Tbsp Toasted Sesame Seeds
- 1 portion Glass Noodles (about the size of two 500-won coins when pinched)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Soy Sauce (for seasoning noodles)
Ground Meat Marinade- 100g Ground Meat (pork or beef)
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin)
- 0.5 Tbsp Minced Garlic
Japchae Sauce- 2 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin)
- 3 pinches Sugar
- 1 Tbsp Oligodang (corn syrup or honey for shine and sweetness)
- 3 pinches Black Pepper
- Salt to taste
- 2 Tbsp Toasted Sesame Seeds
- 2 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin)
- 3 pinches Sugar
- 1 Tbsp Oligodang (corn syrup or honey for shine and sweetness)
- 3 pinches Black Pepper
- Salt to taste
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, let’s prepare the glass noodles. Measure out about the amount that fits between two 500-won coins when held in your hand, and soak them in water until softened. Soaking them beforehand prevents them from clumping and helps them absorb the sauce better during cooking.
Step 2
I only had 4 cocktail shrimp in my freezer for this recipe, so I added ground meat as well. Marinate the ground meat with 1 tablespoon of soy sauce, 1 tablespoon of rice wine, and 0.5 tablespoon of minced garlic. Mix well and set aside.
Step 3
Peel and thinly slice the onion into matchsticks. Try to keep the slices uniform for even cooking.
Step 4
Peel and thinly julienne the carrot, similar in thickness to the onion slices. The vibrant orange of the carrot will add beautiful color to the dish.
Step 5
Slice the green onion diagonally, and julienne the red chili pepper. The red chili adds a lovely visual contrast and a subtle aroma. You can remove the seeds if you prefer less heat.
Step 6
In a bowl, combine all the ingredients for the Japchae sauce: 2 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 tablespoon oligodang, 3 pinches of sugar, and 3 pinches of black pepper. Whisk together until well combined. This will create a flavorful, slightly spicy, and sweet sauce.
Step 7
Once the glass noodles are soaked, cook them in boiling water until they turn translucent and tender. Drain them immediately and rinse under cold water to stop the cooking process and remove excess starch. Toss the drained noodles with 1 tablespoon of soy sauce and 1 tablespoon of perilla oil. This seasoning prevents them from sticking and adds a lovely nutty flavor.
Step 8
Now, let’s stir-fry everything. Heat 2 tablespoons of cooking oil in a large pan or wok over medium-low heat.
Step 9
Add 1 tablespoon of minced garlic to the hot oil and sauté gently until fragrant, being careful not to burn it. Once you can smell the garlic, proceed to the next step.
Step 10
Add the marinated ground meat to the pan. Break it apart with a spoon or chopsticks and cook until it’s fully browned. Ensure it doesn’t clump together.
Step 11
Add the finely chopped aged kimchi to the pan and stir-fry it with the ground meat. The tangy, slightly sour flavor of the kimchi cuts through any richness and adds a wonderful depth to the japchae.
Step 12
Sauté the kimchi for about 2-3 minutes to mellow its strong sourness. Then, add the julienned carrots and stir-fry for about 1 minute. Follow with the sliced onions and cook for another minute until they become slightly translucent. Avoid overcooking the vegetables to maintain their crispness.
Step 13
Add the thawed cocktail shrimp to the pan and cook until they turn pink and are cooked through. If you have more shrimp, feel free to add them – whole shrimp look beautiful and offer a delightful texture.
Step 14
Pour the prepared Japchae sauce over all the ingredients in the pan. Stir gently to coat everything evenly and cook for a minute or two, allowing the flavors to meld together. Watch the heat to prevent the sauce from burning.
Step 15
Add the seasoned glass noodles, sliced green onions, and julienned red chili peppers to the pan. Toss everything together quickly for about 20 seconds to combine. Finally, sprinkle generously with 2 tablespoons of toasted sesame seeds for that signature nutty aroma. Your delicious Kimchi and Shrimp Japchae is ready!
Step 16
Adding my favorite aged kimchi and plump shrimp made this japchae incredibly flavorful and distinct from the usual. If you’re looking for a unique take on japchae, I highly recommend this Kimchi and Shrimp version! It’s a wonderfully appetizing dish with the delightful crunch of kimchi. Enjoy your meal!
