Spicy & Tangy Aged Kimchi Japchae
Spicy & Tangy Aged Kimchi Japchae
Aged Kimchi Japchae Recipe
If you have aged kimchi and soaked glass noodles in your fridge, you can whip up an impressive dinner in no time! The deep umami and crisp texture of aged kimchi create a uniquely delicious japchae, far beyond the ordinary. This aged kimchi japchae, with its savory, sweet, and tangy charm, will awaken your appetite. Try making it right now!
Main Ingredients- 500g soaked glass noodles
- 1 head of well-fermented kimchi (aged kimchi)
- 1 onion
- 1 red chili pepper
- 1 green chili pepper (or mild green pepper)
- Vegetable oil, as needed
- Fine salt, to taste
- 4 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Seasoning Sauce- 3 cups water
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sugar
- 3 cups water
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Rinse the aged kimchi under running water to lightly wash off the seasoning. Squeeze out the excess water thoroughly and julienne it into about 0.5cm wide strips. Julienne the onion similarly. For the red and green chili peppers, remove the seeds, cut them in half lengthwise, and then julienne. (You can add more green chili peppers if you prefer it spicier.)
Step 2
Heat a pan over medium heat and add a generous amount of vegetable oil. Add the julienned onions. Sprinkle with 2 pinches of fine salt; this enhances the onion’s sweetness and improves flavor. Sauté the onions until they become translucent.
Step 3
In a separate pan, heat 1 Tbsp of vegetable oil and 1 Tbsp of sesame oil. Add the julienned aged kimchi and stir-fry until softened and the sourness has somewhat mellowed, releasing a delicious aroma. It’s important to sauté the kimchi thoroughly.
Step 4
Once the kimchi is nicely sautéed, add the julienned red and green chili peppers and stir-fry for another 1-2 minutes. The chili peppers will retain their vibrant color and add a delightful crunch.
Step 5
Transfer the sautéed onions and kimchi to a large bowl and let them cool slightly. Cooling prevents the japchae from becoming watery when mixed with the noodles and helps the flavors meld better.
Step 6
Now, it’s time to cook the glass noodles. In a wok or large pot, combine the 3 cups of water with 3 Tbsp soy sauce, 2 Tbsp oyster sauce, 2 Tbsp cooking wine, and 1 Tbsp sugar. Stir well to create the seasoning sauce. Once the sauce boils, add the pre-soaked glass noodles. Stir continuously with chopsticks as the noodles absorb the sauce and become tender. Cook until the liquid is mostly absorbed, ensuring the noodles don’t stick together and are cooked through.
Step 7
When the glass noodles are almost cooked and most of the liquid has evaporated, add the sautéed aged kimchi and onions back into the pot. Mix everything together thoroughly. Add the remaining 3 Tbsp of sesame oil and a generous amount of toasted sesame seeds. Toss well to combine. Taste and add a tiny pinch of salt if needed.
Step 8
The enticing aroma of kimchi japchae fills the air! Your delicious aged kimchi japchae is ready. Serve it generously on a plate while warm and enjoy this delightful dish.
