Crispy Cucumber and Bellflower Root Japchae
A Healthy and Delicious Japchae Recipe Featuring Crisp Cucumber & Chewy Bellflower Root!
Introducing a japchae where the satisfying chewiness of glass noodles meets the refreshing crunch of cucumbers and the unique texture of bellflower roots. This dish is perfect for hosting guests or for a special meal, fitting wonderfully into a healthy diet. It’s a fantastic dish the whole family can enjoy, and we highly recommend it as a side dish for kids!
Ingredients- Glass noodles 150g
- Pork (for japchae) 350g
- Bellflower root (prepared) 150g
- White cucumbers 3
- Oyster mushrooms 100g
- Onion (small) 1
- Red chili peppers 4
- Store-bought pork rib seasoning sauce 50g
Seasoning- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- Sesame oil 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Minced garlic 1 tsp
- Black pepper a pinch
- Salt 1/2 Tbsp
- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- Sesame oil 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Minced garlic 1 tsp
- Black pepper a pinch
- Salt 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare 350g of pork for japchae. Place the pork in a bowl and mix well with 50g of store-bought pork rib seasoning sauce, 1 tsp of minced garlic, and a pinch of black pepper. Marinating it this way will make the meat much more tender and flavorful.
Step 2
Soak 150g of glass noodles in lukewarm water until they become soft and pliable. The water temperature should feel comfortably warm to the touch. It’s important to just soften them, not fully cook them.
Step 3
Wash the 3 white cucumbers thoroughly. Use a peeler to remove strips of peel (a technique called ‘dolyokakgi’), then scoop out the seeds. Slice the cucumber flesh into thin strips. Sprinkle 1/2 Tbsp of salt over the cucumber strips and let them sit for 10 minutes to draw out moisture. After 10 minutes, firmly squeeze out all the excess water from the cucumber strips. This step is crucial for maintaining the cucumber’s crispness.
Step 4
Peel and thinly slice 1 small onion. Remove the seeds from 4 red chili peppers and slice them thinly into strips. Tear 100g of oyster mushrooms into bite-sized pieces by hand. If using pre-prepared bellflower root (150g), you can use it as is, or cut it into manageable lengths if it’s too long.
Step 5
Heat a wide pan over medium heat. Add the marinated pork and stir-fry until it’s partially cooked. Then, add the oyster mushrooms and bellflower root and continue to stir-fry together. Once the mushrooms and bellflower root have softened, add the soaked glass noodles and stir-fry. Finally, add 3 Tbsp of soy sauce and 2 Tbsp of sugar, stir-frying until the noodles are well coated and seasoned.
Step 6
Now, add the squeezed cucumber strips and the sliced red chili peppers to the pan. Gently stir-fry to combine all the ingredients. Be careful not to overcook, as this can make the cucumbers lose their crisp texture.
Step 7
Continue to stir-fry until the onions become translucent. Then, reduce the heat to low. Gently mix everything together as it cooks to ensure the flavors meld.
Step 8
Turn off the heat. Drizzle in 2 Tbsp of sesame oil and sprinkle 1 Tbsp of toasted sesame seeds over the top to finish. The nutty aroma of sesame oil and seeds will enhance the overall flavor of the japchae.
Step 9
And there you have it – a wonderfully crisp cucumber and bellflower root japchae! It looks as good as it tastes, making it an excellent choice for entertaining guests. If made without too much spice, it’s also a fantastic side dish for children. Add a touch of specialness to your healthy table!
