Non-Soggy Fish Cake and Chive Japchae: Perfect for Holidays and Guests!
Non-Soggy Fish Cake and Chive Japchae: Perfect for Holidays and Guests!
The Ultimate Recipe for Japchae That Stays Firm! Simple Beef Marinade for Holidays, Dinner Parties, and Housewarmings
Let’s make a classic holiday dish, Japchae, that’s perfect for birthdays and special occasions. This recipe guarantees delicious, non-soggy Japchae every time. Enjoy the chewy noodles, crisp vegetables, and savory fish cakes with our simple yet flavorful sauce!
Main Ingredients- 4 servings of glass noodles (approx. 200-250g)
- 3 sheets of square fish cakes
- A handful of prepared shiitake mushrooms (approx. 3-4)
- 1 onion
- 1 carrot
- 1 bunch of chives
Cooking Instructions
Step 1
Let’s begin making ‘Non-Soggy Fish Cake and Chive Japchae,’ a popular dish for holidays and when hosting guests. Following this recipe will ensure your Japchae stays perfectly chewy and delicious, even after sitting for a while!
Step 2
First, prepare the glass noodles. Place the dried glass noodles in a bowl and cover with cold water. Let them soak for about 20 minutes until softened. Drain the noodles well and set aside. While the noodles soak, let’s prepare the vegetables. Thinly slice the onion and carrot. Trim the stems from the shiitake mushrooms and slice them. Cut the fish cakes into bite-sized strips. Finally, wash the chives and cut them into 5-7cm lengths. Set the chives aside as they will be added at the end.
Step 3
Now it’s time to stir-fry. Heat about 2 tablespoons of cooking oil (spoon measure) in a pan over medium-high heat. Add the sliced onion, carrot, shiitake mushrooms, and fish cakes. Stir-fry quickly for 2-3 minutes until the vegetables are slightly softened and lightly golden. Be careful not to overcook, as this will release too much moisture. Transfer the stir-fried ingredients to a separate bowl for now.
Step 4
It’s time to cook the glass noodles. To prevent sogginess, start by adding about 3 tablespoons of cooking oil (spoon measure) to the pan over medium-low heat. Stir-fry the soaked and drained glass noodles. Stir-frying them in oil like this helps coat the noodles, preventing them from becoming mushy or sticking together later. Once the noodles start to turn translucent, add the marinated beef. Break up any clumps and stir-fry until the beef is almost cooked through. Next, add the soy sauce (1/2 cup), sugar (2 Tbsp), a pinch of pepper, and a pinch of sesame seeds. Stir well to coat the noodles and season evenly. Finally, return the stir-fried vegetables and fish cakes to the pan. Mix everything together with the noodles and stir-fry for another 1-2 minutes.
Step 5
This is the final step! Just before turning off the heat, add the prepared chives to the pan. Toss gently to combine. Chives cook very quickly and can become mushy if overcooked, so stir them in over high heat for just a minute. Finish by drizzling in 1 tablespoon of sesame oil for extra flavor. Your delicious ‘Non-Soggy Fish Cake and Chive Japchae’ is now complete! It will look glossy and taste amazing. It’s wonderful served hot, but also holds up well when cooled, making it perfect for lunchboxes or picnics.
