Delicious Japchae (Korean Glass Noodles)
Chewy & Springy Noodles with Crisp Vegetables! The Ultimate Japchae Recipe
Introducing a Japchae recipe perfect for holidays, special occasions, or even a regular meal. This dish features chewy glass noodles and a vibrant medley of fresh vegetables, all tossed in a savory sauce for a delightful texture and deep flavor. It’s an excellent choice for entertaining guests or a fantastic way to use up leftover holiday ingredients. Learn the secrets to perfectly cooked glass noodles!
Main Ingredients
- 300g Glass noodles (dangmyeon)
- 3 large dried shiitake mushrooms
- 150g fresh spinach
- 1 medium carrot
- 1 medium onion
- 1 red bell pepper
- 1 yellow bell pepper
- 20g green onion (scallion)
Seasoning
- 15ml soy sauce (1 Tbsp)
- 10g white sugar (1 Tbsp)
- 35ml sesame oil (2.5 Tbsp)
- Roasted sesame seeds, to taste
- Salt, to taste
- Vegetable oil, for cooking
For Boiling Noodles
- 4 cups water (800ml)
- 30ml vegetable oil (2 Tbsp)
- 10g brown sugar (1 Tbsp)
- 30ml soy sauce (2 Tbsp)
- 15ml soy sauce (1 Tbsp)
- 10g white sugar (1 Tbsp)
- 35ml sesame oil (2.5 Tbsp)
- Roasted sesame seeds, to taste
- Salt, to taste
- Vegetable oil, for cooking
For Boiling Noodles
- 4 cups water (800ml)
- 30ml vegetable oil (2 Tbsp)
- 10g brown sugar (1 Tbsp)
- 30ml soy sauce (2 Tbsp)
Cooking Instructions
Step 1
First, prepare the vegetables for the Japchae. Julienne the carrot, onion, red bell pepper, and yellow bell pepper into thin, uniform strips. Also, julienne the green onion. Cutting them into consistent sizes ensures they cook evenly and look appealing.
Step 2
Soak the dried shiitake mushrooms in lukewarm water for at least 30 minutes until fully rehydrated. Once softened, squeeze out excess water thoroughly and slice them into strips. Squeezing out the water prevents the dish from becoming soggy and enhances the mushroom’s flavor.
Step 3
Wash the fresh spinach well. Bring a pot of water to a boil, add 1 teaspoon of salt, and blanch the spinach for about 30 seconds to 1 minute, just until its color becomes vibrant. Avoid overcooking, as it will become mushy.
Step 4
Immediately rinse the blanched spinach under cold water to cool it down. Gently squeeze out excess water. Chop the spinach into bite-sized pieces. In a bowl, toss the spinach with 1 tablespoon of sesame oil and a pinch of salt to season it. Pre-seasoning ensures the flavors are well distributed.
Step 5
Heat a wide pan over medium heat with a generous amount of vegetable oil. Sauté the onion, bell peppers, and carrot individually for about 2 minutes each, adding a tiny pinch of salt to each. The goal is to cook the vegetables until they are tender-crisp, not mushy.
Step 6
Add the sliced shiitake mushrooms and green onions to the same pan. Season with a pinch of salt and stir-fry for another 2 minutes until fragrant. Cooking the mushrooms and green onions together deepens their combined aroma and flavor.
Step 7
Transfer the sautéed vegetables, mushrooms, and green onions to a large bowl to cool slightly. Letting them cool prevents them from sticking together when mixed with the noodles later, maintaining a neat presentation.
Step 8
Now, it’s time to cook the glass noodles. In a pot, combine 4 cups (800ml) of water, 2 tablespoons of vegetable oil, 1 tablespoon of brown sugar, and 2 tablespoons of soy sauce. Bring to a rolling boil over high heat. Once boiling, add the dried glass noodles. Cook uncovered for 7-9 minutes, stirring frequently to prevent sticking to the bottom. The noodles are ready when they turn translucent and become chewy. Drain them immediately.
Step 9
Drain the cooked glass noodles in a colander and let them cool slightly. Add the cooled noodles to the bowl with the prepared vegetables and mushrooms.
Step 10
Finally, it’s time to season everything. Drizzle 1.5 tablespoons of soy sauce, 1 tablespoon of sugar, and 2.5 tablespoons of sesame oil over the noodles and vegetables. Gently toss everything together with your hands until well combined. Be careful not to overmix or mash the noodles, as they can become too soft.
Step 11
Arrange the mixed Japchae attractively on a serving plate. Sprinkle generously with roasted sesame seeds for an extra nutty aroma and visual appeal. Enjoy your delicious homemade Japchae!
