Chewy and Springy Fish Cake & Chive Japchae
Easy Japchae Recipe Without Meat! (The Secret to Non-Soggy Japchae)
While thinking about what to make for the kids’ side dish, my child directly asked for ‘Japchae!’ So, I quickly whipped up this simple Japchae using ingredients I had on hand. Traditionally, adding beef or pork for stir-frying makes it tastier, but I skipped that step. Instead, I added two thinly sliced square fish cakes, which gave it a chewy texture and umami flavor, replacing the meat wonderfully! I made it my usual way, but it might be a little bland for some, so feel free to add a bit more soy sauce to taste as it simmers. Personally, I find Japchae with chives tastier than with spinach. Of course, adding vegetables like spinach or chives for color will make your Japchae look much more appetizing! So, refer to this recipe for easy fish cake and chive Japchae without meat, and try making perfectly chewy, non-soggy Japchae!
Main Ingredients- Glass noodles (Dangmyeon) 200g
- Square fish cakes (Eomuk) 2 sheets
- Onion 1/3 medium
- Carrot 1/2 medium
- Chives a handful
- Oyster mushrooms (or King oyster mushrooms) 1 handful
- Salt to taste
- Sesame oil a drizzle
- Toasted sesame seeds a sprinkle
Noodle Seasoning- Soy sauce (Jin ganjang) 60ml (approx. 4 Tbsp)
- Corn syrup (Mulyeot) 120ml (approx. 8 Tbsp)
- Soy sauce (Jin ganjang) 60ml (approx. 4 Tbsp)
- Corn syrup (Mulyeot) 120ml (approx. 8 Tbsp)
Cooking Instructions
Step 1
First, prepare 200g of glass noodles. Soaking them in water for about 30 minutes beforehand will make them much softer and easier to cook.
Step 2
While the noodles are soaking, wash and prepare the vegetables and fish cakes for the Japchae. I’ve prepared chives, onion, carrot, oyster mushrooms, and square fish cakes. You can add other ingredients like shiitake mushrooms, beef, pork, or bell peppers according to your preference. For the square fish cakes, pour a little hot water over them, then rinse under cold water. This helps maintain their chewy texture and removes excess oil.
Step 3
For the oyster mushrooms, instead of washing them under running water, gently wipe off any dirt with a paper towel. Then, tear them into bite-sized pieces by hand. This method helps prevent the mushrooms from becoming too watery.
Step 4
Thinly julienne the fish cakes, onion, and carrot. Cut the chives into about 5cm lengths, making them easy to eat.
Step 5
Heat a generous amount of oil in a large pan and stir-fry all the prepared vegetables and fish cakes. Add a little more oil in between if needed. It’s important to stir-fry until the mushrooms have wilted sufficiently and become tender.
Step 6
Lightly season the ingredients with salt while stir-frying. This helps balance the overall flavor.
Step 7
Chives cook very quickly, so add them in at the very end. After adding the chives, give them a gentle toss, then immediately turn off the heat. This preserves their crisp texture and fresh aroma.
Step 8
Now it’s time to boil the noodles. Fill a pot with plenty of water and bring it to a rolling boil. Add the soaked glass noodles and cook for only about 3 minutes. Since the noodles will be simmered in the soy sauce mixture later, avoid overcooking them.
Step 9
Once boiled, immediately drain the glass noodles in a colander and rinse them under cold running water to cool them down. This step is crucial for keeping the noodles chewy and preventing them from sticking together.
Step 10
In a deep pan, combine 60ml of soy sauce and 120ml of corn syrup. The basic ratio is 1:2, but I found it a bit bland. Feel free to adjust the amount of soy sauce to your liking.
Step 11
Stir the soy sauce and corn syrup mixture until well combined, then bring it to a gentle simmer over medium heat.
Step 12
Add the drained glass noodles to the simmering sauce. Simmer until the noodles are evenly coated with the dark soy sauce color. This process infuses the noodles with flavor and gives them an appetizing appearance.
Step 13
It’s a good idea to taste a strand of noodle midway through simmering and adjust the cooking time accordingly. Check if the seasoning is to your liking and control the heat.
Step 14
When the noodles have absorbed the color and the sauce has reduced significantly, drain any excess sauce by placing them in a colander. This helps prevent the final dish from becoming too watery.
Step 15
Transfer the simmered noodles to a large, deep bowl.
Step 16
Add all the stir-fried fish cakes and vegetable ingredients on top of the noodles. Now, gently toss everything together until the noodles and ingredients are evenly mixed. Be careful not to toss too vigorously, as this can break the noodles.
Step 17
Finally, drizzle with a little sesame oil and sprinkle with toasted sesame seeds. Give it one last gentle toss, and your delicious, chewy, and springy Fish Cake & Chive Japchae is ready!
