Non-Soggy Japchae: The Delicious Recipe
Non-Soggy Japchae: The Delicious Recipe
Noodle Dish: Delicious Japchae That Stays Fresh and Delicious
Japchae is a quintessential dish for special occasions and holidays. However, a common complaint is that the noodles tend to become soggy by the next day, diminishing the original flavor. Today, I’m excited to share a secret method for making Japchae that stays perfectly delicious, even when reheated the following day. Get ready to master the art of Japchae that retains its wonderful texture and taste!
Japchae Ingredients- 150g Glass Noodles (Dangmyeon)
- 1/4 Carrot, thinly julienned
- 1 Bell Pepper (any color), thinly julienned
- 1 Green Bell Pepper (Pimento), thinly julienned
- 1 Onion, thinly julienned
- 200g Oyster Mushrooms, ends trimmed and shredded along the grain
- 1 handful Wood Ear Mushrooms, rehydrated and thoroughly rinsed
- 5-7 Tbsp Soy Sauce (adjust to taste)
- 3-5 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper (for finishing)
- 1-2 Tbsp Sesame Oil (for finishing)
Noodle Seasoning Ingredients- 2 Tbsp Soy Sauce
- 2/3 Tbsp Corn Syrup or Oligosaccharide
- 2 Tbsp Olive Oil
- 2 Tbsp Soy Sauce
- 2/3 Tbsp Corn Syrup or Oligosaccharide
- 2 Tbsp Olive Oil
Cooking Instructions
Step 1
Begin by preparing the glass noodles (dangmyeon). Soak 150g of glass noodles in cold water for 30 minutes to 1 hour. This step is crucial for ensuring the noodles cook evenly and remain chewy, preventing them from becoming mushy later.
Step 2
While the noodles are soaking, let’s make the seasoning for them. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp olive oil, and 2/3 Tbsp corn syrup (or oligosaccharide). Whisk until well combined. This mixture will coat the noodles, adding flavor and helping them stay delightfully firm.
Step 3
Now, let’s prepare the water for blanching the mushrooms. Bring a pot of water to a rolling boil and add 1/2 Tbsp of salt. This will season the mushrooms slightly as they cook and enhance their flavor.
Step 4
Once the water is boiling, add the prepared wood ear mushrooms and oyster mushrooms. Blanch them for about 1 minute. This quick blanching helps to clean the mushrooms and prepare them for stir-frying, ensuring a pleasant texture.
Step 5
After blanching, immediately rinse the mushrooms under cold water to stop the cooking process. Squeeze out any excess water thoroughly. Then, heat a little oil in a pan over medium heat and stir-fry the mushrooms until they are lightly golden and fragrant. This step deepens their flavor and improves their texture.
Step 6
Next, it’s time to stir-fry the vegetables. Thinly julienne the green bell pepper, carrot, bell pepper, and onion. Heat a small amount of oil in a pan over medium heat and stir-fry each vegetable separately. This method preserves the individual textures and vibrant colors of each vegetable. Sauté the onion until translucent and the carrots until slightly tender, but still with a slight bite.
Step 7
Now, let’s cook the soaked glass noodles. Add the soaked noodles to the boiling water and cook for just about 30 seconds. Be careful not to overcook them; this short cooking time is key to achieving non-soggy noodles.
Step 8
Drain the noodles after 30 seconds, but leave a small amount of water in the pot (about 1/4 cup). Immediately add the prepared noodle seasoning (2 Tbsp soy sauce, 2 Tbsp olive oil, 2/3 Tbsp corn syrup) to the pot with the noodles and remaining water. Stir and cook over medium-low heat, allowing the noodles to absorb the seasoning and the liquid to reduce to a glaze. The noodles should look glossy and well-coated.
Step 9
In a large mixing bowl, combine the seasoned noodles with all the stir-fried vegetables and mushrooms. Add the main seasoning ingredients: 5-7 Tbsp soy sauce and 3-5 Tbsp sugar. Gently mix everything together with your hands (wearing gloves is recommended) or tongs, ensuring the seasoning is evenly distributed. Taste and adjust the soy sauce and sugar as needed to achieve your desired flavor profile.
Step 10
Finally, to enhance the aroma and flavor, drizzle in 1 Tbsp of sesame oil and a pinch of black pepper. Give it one last gentle toss. Your delicious, non-soggy Japchae is ready to be served! Present it beautifully on a platter for a stunning centerpiece at any special meal. Enjoy this delightful dish!
