Abalone and Rice Cake Japchae: A Taste of the Sea
Using Up What’s in the Fridge for Delicious Abalone and Rice Cake Japchae
As the weather gets chilly and work wraps up early, we’re indulging in a home-cooked meal tonight! My husband whipped up this fantastic Abalone and Rice Cake Japchae using ingredients from the fridge. It’s so delicious, I just had to share!
Main Ingredients- 600g abalone (fresh or frozen)
- Dried radish greens (siraegi)
- 200g tteokbokki rice cakes (siraegi tteok preferred)
- 100g glass noodles (dangmyeon)
- 1/2 onion
- 50g carrot
- 4 green chili peppers
Seasoning & Others- 50ml seasoned soy sauce (or 30ml soy sauce + 10ml sugar)
- 30ml sesame oil
- 30g toasted sesame seeds (generous amount)
- Pinch of white pepper (optional)
- A little cooking oil (for stir-frying)
- 50ml seasoned soy sauce (or 30ml soy sauce + 10ml sugar)
- 30ml sesame oil
- 30g toasted sesame seeds (generous amount)
- Pinch of white pepper (optional)
- A little cooking oil (for stir-frying)
Cooking Instructions
Step 1
First, prepare the abalone from the freezer. Carefully detach the shells, remove the tough ‘beak’ and the innards. Then, slice the abalone into thin, bite-sized pieces. If using fresh abalone, scrub the shells and meat thoroughly with a brush before preparing.
Step 2
Slice the onion into slightly thick strips. Cutting them too thinly will cause them to become mushy when stir-fried, so aim for a bit of substance.
Step 3
Cut the carrot into julienne strips about 5cm long. The carrot adds color and a pleasant texture, so don’t slice them too thin.
Step 4
Remove the stems from the green chili peppers and thoroughly shake out the seeds. Then, cut them in half lengthwise and slice them diagonally into strips. If you prefer a spicier kick, you can leave some of the seeds in.
Step 5
If you’re using rice cakes made with radish greens (siraegi tteok), they might be quite hard. Soak them in lukewarm water for about 10-15 minutes to fully thaw and soften. If you’re using regular tteokbokki rice cakes, you can skip this step.
Step 6
Drain the softened rice cakes. Heat a pan with a little sesame oil, add the seasoned soy sauce and a small amount of water. Stir-fry the rice cakes until they are coated and slightly chewy. This method ensures the rice cakes remain moist and absorb the flavors beautifully.
Step 7
It’s best to cook the glass noodles directly in boiling water without pre-soaking. Add a bit of seasoned soy sauce, a pinch of brown sugar, and a little cooking oil to the boiling water. This prevents the noodles from becoming sticky and gives them a glossy finish. Once cooked, drain the noodles in a colander.
Step 8
Heat a little cooking oil in a large pan. Start by stir-frying the sliced onions until they become translucent and fragrant. Once the onions are softened, add the sliced abalone and stir-fry quickly. Drizzle a little seasoned soy sauce at this stage; it creates a deep umami flavor similar to oyster sauce. Be careful not to overcook the abalone, as it can become tough.
Step 9
Now, add the julienned carrots and sliced green chilies, along with any other vegetables you’re using. Stir-fry until the vegetables are tender-crisp. Once the vegetables have softened slightly, add the cooked glass noodles and the prepared siraegi rice cakes. Toss everything together quickly to combine. Finally, finish with a generous drizzle of sesame oil and a sprinkle of toasted sesame seeds for a nutty aroma. Your delicious and visually appealing Abalone and Rice Cake Japchae is ready to be enjoyed!
