Moist Japchae Made Without Stir-Frying
Effortless and Delicious Japchae for Holidays: A Recipe Made Without Stir-Frying
Japchae is a quintessential dish for holidays, but it can often be quite rich and oily. This recipe shows you how to make a wonderfully moist and flavorful japchae using only the natural moisture from the vegetables, without any stir-frying. Enjoy a cleaner, less greasy taste that complements traditional holiday feasts.
Main Japchae Ingredients- 130g glass noodles (soaked in advance)
- 3 dried wood ear mushrooms (soaked in advance)
- 150g beef or pork (thinly sliced or cut into strips)
- 1 handful spinach (lightly blanched)
- 1/3 carrot (thinly julienned)
- 1/2 onion (thinly julienned)
- 1 handful oyster mushrooms (torn into pieces)
Meat Marinade- 1 tsp soy sauce
- 1/2 tsp sugar
- 1 tsp minced garlic
- A little ginger juice (or a pinch of ginger powder)
- 1 Tbsp chopped green onion
- A little sesame oil
- A little black pepper
Japchae Seasoning Sauce- 2 Tbsp brewed soy sauce
- 2 Tbsp dark soy sauce
- 1.5 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
- 1-2 Tbsp toasted sesame seeds (adjust to taste)
- *All measurements are based on standard measuring spoons.
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1 tsp minced garlic
- A little ginger juice (or a pinch of ginger powder)
- 1 Tbsp chopped green onion
- A little sesame oil
- A little black pepper
Japchae Seasoning Sauce- 2 Tbsp brewed soy sauce
- 2 Tbsp dark soy sauce
- 1.5 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
- 1-2 Tbsp toasted sesame seeds (adjust to taste)
- *All measurements are based on standard measuring spoons.
Cooking Instructions
Step 1
First, the key ingredients for japchae, glass noodles and wood ear mushrooms, should be soaked in cold water overnight or for at least 3-4 hours in advance. This ensures the glass noodles become tender and the wood ear mushrooms gain a pleasant chewiness.
Step 2
In a bowl, combine the beef or pork with all the ‘Meat Marinade’ ingredients. Mix well and let it marinate for a while to allow the flavors to penetrate. Meanwhile, in a separate small bowl, whisk together all the ‘Japchae Seasoning Sauce’ ingredients until well combined. Preparing the sauce beforehand helps the flavors meld.
Step 3
Prepare the vegetables. Peel and thinly julienne the carrot and onion. Remove the tough ends from the oyster mushrooms and tear them into bite-sized pieces. Rinse the soaked wood ear mushrooms, squeeze out excess water, and set aside. Briefly blanch the spinach in boiling water with a pinch of salt, then rinse in cold water and gently squeeze out any excess moisture. (Tip: Adding a little mirin or salt when blanching spinach can help remove any gaminess and preserve its vibrant green color.)
Step 4
Now, let’s cook the japchae. In a thick-bottomed pot, spread the marinated meat evenly across the bottom in a single layer. Spreading the meat out prevents it from clumping and ensures it cooks evenly.
Step 5
Arrange the julienned onion, carrot, torn oyster mushrooms, and the soaked glass noodles on top of the meat, creating distinct layers. Pour the prepared ‘Japchae Seasoning Sauce’ evenly over all the ingredients, ensuring it coats everything.
Step 6
Finally, place the blanched spinach on top of all the other ingredients for a beautiful pop of color. The layered presentation will look very appealing.
Step 7
Cover the pot and begin cooking over medium heat. Once steam starts to build up inside the pot and you can smell the delicious aromas, reduce the heat to low and let it cook for another 5 minutes. During this time, the natural moisture released from the vegetables and noodles will gently cook the ingredients.
Step 8
After simmering for about 5 minutes, lift the lid. You’ll find that all the ingredients have softened and are ready to mingle.
Step 9
Take a peek at the bottom of the pot; you should see a savory broth rendered from the vegetables and meat. This flavorful liquid will add depth to your japchae.
Step 10
Using a spatula or tongs, gently mix all the ingredients together until well combined and the sauce is evenly distributed. Finish by drizzling in 1 tablespoon of sesame oil, sprinkling 1-2 tablespoons of toasted sesame seeds, and a pinch of black pepper if desired. Give it one final gentle toss, and your moist, flavorful japchae, made without deep-frying, is ready! It’s best enjoyed warm.
