Chewy Seafood Japchae
Make Deliciously Chewy Seafood Japchae
Savor the delightful chewiness of squid and shrimp in this light yet flavorful seafood japchae. It’s a perfect dish for special occasions or to elevate your everyday meals. Follow these detailed steps from preparation to cooking for a truly satisfying result.
Main Ingredients
- 200g dried glass noodles
- 1 green bell pepper
- 1/3 carrot
- 1/2 onion
- 1 squid (medium-sized)
- 150g peeled and deveined shrimp
- 1 Tbsp cooking wine or soju (to remove seafood odor)
Japchae Seasoning
- 4 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp cooking oil (for stir-frying vegetables)
- Pinch of black pepper
- Pinch of toasted sesame seeds (for garnish)
- 4 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp cooking oil (for stir-frying vegetables)
- Pinch of black pepper
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare all your vegetables. Wash the green bell pepper, carrot, and onion, then remove seeds and peel as needed. Slice them thinly into long strips, about 0.5 cm thick. Clean the squid, removing the innards and cartilage, then slice it into rings or strips. Rinse the prepared shrimp under running water. Soak the dried glass noodles in cold water for about 30 minutes; this will help them cook evenly and prevent clumping.
Step 2
This step is crucial for removing any fishy odor and ensuring tender seafood. Bring a pot of water to a boil, then add 1 Tbsp of cooking wine or soju. Once the water is boiling, add the prepared squid and shrimp. Blanch them for just 1-2 minutes each – overcooking will make them tough. Immediately remove the seafood and drain well on a colander.
Step 3
Stir-frying vegetables individually helps preserve their distinct flavors and textures. Heat a pan with a little cooking oil over medium-low heat. Add the julienned bell pepper, carrot, and onion one by one. Season each vegetable with a pinch of salt as you stir-fry them just until they are slightly softened but still retain a slight crispness. This crispness is key for a great japchae. Set aside the stir-fried vegetables separately.
Step 4
Now, it’s time to cook the glass noodles. In a pot of boiling water, add 1 Tbsp of soy sauce and 1 Tbsp of cooking oil. This prevents the noodles from sticking together and adds a nice sheen. Add the soaked glass noodles and cook for about 5-6 minutes, or until they become transparent and tender. Drain the noodles immediately. Importantly, do not rinse them under cold water; simply drain them on a colander. This allows the noodles to absorb the sauce better.
Step 5
Lightly season the cooked glass noodles to infuse them with flavor. Once the noodles have cooled slightly, add 1 Tbsp of soy sauce, 1 tsp of sugar, and 1 Tbsp of sesame oil. Toss them gently until the seasoning is evenly distributed. Pre-seasoning the noodles ensures a well-balanced flavor profile for the entire dish. Adjust the sugar to your preference.
Step 6
Combine all the ingredients and mix thoroughly to create the final dish. In a large mixing bowl, combine the pre-seasoned glass noodles, the stir-fried vegetables, and the blanched seafood. Add the remaining japchae seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp minced garlic, and a pinch of black pepper. Gently mix everything with your hands, ensuring the seasoning coats all the ingredients evenly. Finally, transfer the seafood japchae to a serving plate and garnish with toasted sesame seeds. Enjoy your delicious homemade seafood japchae!
