Mushroom Japchae
Mushroom Japchae
Stir-fried Mushroom Japchae with Soy Sauce Seasoning: A Healthy, Noodle-Free Delight!
Mushrooms are not only delicious but also incredibly good for your health, which is why I always try to include a variety of them in my grocery shopping. Today, I’ve created a simple yet flavorful stir-fried dish using a medley of mushrooms and fresh vegetables from my fridge, seasoned with a savory soy sauce mixture. Traditionally, ‘Japchae’ refers to a dish made with various vegetables and, in Korea, often includes glass noodles. However, the word ‘Japchae’ itself originally encompassed stir-fried dishes with diverse vegetables or even meat. So, technically, a dish without glass noodles can still be called Japchae! This recipe is a healthy, diet-friendly version of Japchae, focusing on the wonderful flavors and textures of mushrooms and vegetables without the noodles. It’s a perfect side dish that is packed with nutrients and delightful to eat.
Basic Ingredients- 5 Shiitake mushrooms
- 1 handful of Oyster mushrooms
- 1/4 Red bell pepper
- 1/4 Yellow bell pepper
- 1/4 Green bell pepper
- 1/2 Onion
- 1/2 Tbsp minced garlic
Seasoning Ingredients- 2 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1/2 Tbsp Sesame seeds
- 2 Pinches Salt
- 2 Pinches Black pepper
- 2 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1/2 Tbsp Sesame seeds
- 2 Pinches Salt
- 2 Pinches Black pepper
Cooking Instructions
Step 1
Begin by preparing the mushrooms. Clean the 5 shiitake mushrooms and slice them thinly or cut them into quarters, removing the tough stems. Gently tear apart the 1 handful of oyster mushrooms from their base. Preparing your ingredients beforehand makes the cooking process much smoother.
Step 2
Next, prepare the vegetables. Slice the 1/4 red bell pepper, 1/4 yellow bell pepper, and 1/4 green bell pepper into thin julienne strips, removing any seeds. Also, julienne the 1/2 onion. Cutting the vegetables into similar sizes ensures they cook evenly, resulting in a more visually appealing and delicious dish.
Step 3
Now, let’s make the delicious seasoning sauce for your mushroom japchae. In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of mirin, and 1/2 tablespoon of sugar. Add 1 tablespoon of sesame oil for a nutty aroma and 1/2 tablespoon of sesame seeds. Whisk everything together until well combined. Having the sauce ready beforehand will make stir-frying much more efficient.
Step 4
Heat a tablespoon of cooking oil in a pan over medium heat. Add the prepared mushrooms and 1/2 tablespoon of minced garlic. Sprinkle in 2 pinches of salt and 2 pinches of black pepper. Stir-fry the mushrooms, mixing well, until they are lightly browned and fragrant with garlic. Sautéing the mushrooms first helps to develop their rich flavor.
Step 5
Once the mushrooms begin to soften and wilt slightly, add the julienned vegetables (bell peppers and onion) to the pan. Stir-fry them over medium-high heat for 2-3 minutes, aiming to keep them crisp-tender. Avoid overcooking the vegetables, as they can become mushy. Stir everything together gently to combine.
Step 6
When the vegetables are still slightly crisp, pour the prepared sauce evenly over the ingredients in the pan. Reduce the heat to medium-low and continue to stir-fry gently for another 1-2 minutes, ensuring the sauce coats all the ingredients and gives them a nice sheen. This step allows the flavors to meld beautifully.
Step 7
Your delicious Mushroom Japchae is now ready! This dish features the chewy texture of shiitake mushrooms, the tenderness of oyster mushrooms, and the delightful crunch of fresh vegetables, all coated in a savory soy sauce dressing. It’s a nutritious and flavorful dish that’s perfect as a side for rice. The balanced soy sauce seasoning isn’t overpowering, making it suitable for the whole family. If you desire a more traditional Japchae, you can add a bit more soy sauce and stir-fry some cooked glass noodles along with the vegetables and mushrooms. For today, we’ve focused on the healthy, noodle-free version to truly highlight the mushrooms and vegetables!
