Mushroom Japchae: A Delicious Vegetarian Delight
How to Make Meatless Mushroom Japchae – The Golden Recipe
Japchae is an indispensable dish for holidays and special occasions. While often made with meat, this recipe offers a delightful vegetarian alternative using mushrooms that’s just as satisfying. Enjoy the rich, savory flavors and satisfying textures!
Main Ingredients
- Glass noodles (dangmyeon) 124g
- Shiitake mushrooms 4
- Oyster mushrooms 50g
- King oyster mushrooms 1
- Garlic chives 46g
- Red bell pepper 1/2
- Yellow bell pepper 1/2
- Salt 3 pinches
- Minced garlic 1 Tbsp
- Black pepper to taste
- Sesame oil 1.5 Tbsp
Mushroom Seasoning
- Soy sauce 1.5 Tbsp
- Sugar 1.5 Tbsp
- Sesame oil 1.5 Tbsp
Noodle Seasoning
- Soy sauce 1.5 Tbsp
- Sugar 1 Tbsp
- Oyster sauce 0.5 Tbsp
- Sesame oil 1.5 Tbsp
- Soy sauce 1.5 Tbsp
- Sugar 1.5 Tbsp
- Sesame oil 1.5 Tbsp
Noodle Seasoning
- Soy sauce 1.5 Tbsp
- Sugar 1 Tbsp
- Oyster sauce 0.5 Tbsp
- Sesame oil 1.5 Tbsp
Cooking Instructions
Step 1
Start by preparing the glass noodles (dangmyeon). For that perfect chewy texture, soak 124g of glass noodles in cold water for 1 hour. Soaking them beforehand will significantly reduce the cooking time later.
Step 2
Now, let’s prepare the mushrooms and vegetables. Trim the stems from the shiitake mushrooms and slice them vertically into 4-5 pieces. Gently tear the oyster mushrooms into bite-sized pieces. Slice the king oyster mushrooms lengthwise. Wash the garlic chives and cut them into 7cm lengths. Thinly slice the red and yellow bell peppers into strips.
Step 3
Heat a little oil in a pan over medium heat. Add the sliced onion and stir-fry until it becomes translucent and lightly golden. Sprinkle in a pinch of salt for seasoning. Transfer the sautéed onions to a wide bowl and let them cool slightly. This step helps prevent excess moisture when mixing everything together.
Step 4
In the same pan, add a bit more oil and stir-fry the sliced bell peppers over high heat for a quick cook. Once the bell peppers are slightly tender, add the garlic chives and stir-fry just until they wilt. Season with another pinch of salt. Once cooked, add these to the bowl with the onions to cool down.
Step 5
It’s time to cook the oyster and king oyster mushrooms. Lightly oil the pan and add the prepared mushrooms. Add the mushroom seasoning ingredients: 1.5 Tbsp soy sauce, 1.5 Tbsp sugar, and 1.5 Tbsp sesame oil. Stir-fry until the mushrooms are well-coated and cooked through. Once done, add them to the bowl with the cooled onions, bell peppers, and garlic chives.
Step 6
Now, let’s stir-fry the shiitake mushrooms. Add a little oil to the pan and cook the shiitake mushrooms. To enhance their flavor, add 0.5 Tbsp soy sauce, 0.5 Tbsp sugar, 0.5 Tbsp sesame oil, and 1 Tbsp water. Stir-fry until the mushrooms are cooked and have absorbed the seasonings. Then, add them to the bowl with the other ingredients.
Step 7
Next, we’ll cook the soaked glass noodles. Drain the noodles that have been soaking for an hour, give them a quick rinse under running water, and then boil them in water for exactly 3 minutes. Be careful not to overcook them; maintaining a chewy texture is key!
Step 8
Drain the cooked glass noodles thoroughly. Transfer them directly to the pan. Add the noodle seasoning ingredients: 1.5 Tbsp soy sauce, 1 Tbsp sugar, 0.5 Tbsp oyster sauce, and 1.5 Tbsp sesame oil. Stir and toss gently with chopsticks or tongs to ensure the noodles are evenly coated with the sauce. Continue to stir-fry until the noodles are nicely colored and well-mixed.
Step 9
We’re almost there! Combine all the cooked ingredients (noodles, sautéed mushrooms, and vegetables) in a large mixing bowl. Add 1 Tbsp minced garlic and a dash of black pepper. Drizzle the remaining 1.5 Tbsp sesame oil over the top. Gently mix everything together with your hands or spatulas, ensuring the seasoning is evenly distributed throughout the japchae. For a final touch, sprinkle with toasted sesame seeds if desired. Your delicious Mushroom Japchae is now ready to serve!
