Quick & Chewy Japchae (No Noodle Boiling Required!)
Super Speedy Japchae Recipe: How to Make it Chewier and Tastier Without Boiling the Noodles
You can make delicious and chewy Japchae super fast, even without boiling the noodles! Perfect for any occasion, not just special days. Serve it up, and your family will give it a ‘thumbs up’! This recipe makes it incredibly easy to create a delightful Japchae that’s both satisfyingly chewy and bursting with flavor.
Main Ingredients- 200g Glass Noodles (pre-soaked in water for 1 hour)
- 3 sheets Flat Fish Cakes
- 1 Carrot
- 1 Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 50g Green Beans
- 50g Dried Wood Ear Mushrooms
Seasoning Sauce- 4 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (Corn Syrup)
- 3 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- 2 Tbsp Mirin (or Cooking Wine)
- 2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 300ml Chicken Broth (or Water)
- 4 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (Corn Syrup)
- 3 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- 2 Tbsp Mirin (or Cooking Wine)
- 2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 300ml Chicken Broth (or Water)
Cooking Instructions
Step 1
First, for the star of our Japchae, soak the glass noodles in plenty of cold water for one hour. Soaking them beforehand allows them to be cooked directly without boiling, ensuring a wonderfully chewy texture.
Step 2
Next, rehydrate the dried wood ear mushrooms by soaking them in lukewarm water for about 30 minutes until softened. Once rehydrated, rinse them thoroughly, drain any excess water, and prepare them by slicing them into bite-sized pieces.
Step 3
Wash and prepare all your vegetables: the carrot, onion, red and yellow bell peppers, and green beans. Slice all these vegetables, along with the rehydrated wood ear mushrooms and flat fish cakes, into thin strips about 5 cm long. Uniformly cut ingredients make for easier eating and more even cooking.
Step 4
Heat a lightly oiled pan over medium heat. Sauté the sliced flat fish cakes and wood ear mushrooms until slightly tender, then stir in 1 tablespoon of oyster sauce to add a savory depth. In a separate pan, add a little sesame oil and stir-fry the julienned carrots, onions, bell peppers, and green beans over medium heat. Lightly season these vegetables with salt to enhance their natural flavors and ensure they are well-seasoned. Cooking each ingredient separately helps maintain their individual textures and flavors.
Step 5
In a large pot or deep pan, combine all the ingredients for the seasoning sauce: soy sauce, sugar, oligodang, mirin, minced garlic, and black pepper. Whisk them together well.
Step 6
Pour in 300ml of chicken broth or plain water into the pot with the seasoning sauce. Using chicken broth will add a richer, more complex flavor to your Japchae.
Step 7
Add the glass noodles, which have been soaking for an hour, to the pot with the sauce and broth. Bring this mixture to a boil over high heat, stirring occasionally to prevent the noodles from sticking together and to help them absorb the sauce.
Step 8
Once the mixture starts boiling, reduce the heat to medium. Continue to stir-fry the noodles, ensuring they don’t clump and are well combined with the sauce.
Step 9
Cook until the noodles become translucent and most of the liquid has evaporated, leaving a glossy coating. Be sure to keep stirring to prevent the noodles from burning at the bottom of the pot.
Step 10
Finally, add the separately sautéed fish cakes, wood ear mushrooms, and all the stir-fried vegetables to the pot with the seasoned noodles.
Step 11
Gently toss everything together until all ingredients are well combined. Your delicious Japchae is now complete! A final drizzle of sesame oil and a sprinkle of toasted sesame seeds will add extra aroma and visual appeal.
