Delicious Japchae: The Golden Recipe
Celebrating Daeboreum with Homemade Japchae
Japchae, the star of holiday feasts! With Daeboreum (Korean full moon festival) just a week away, I’ve prepared this Japchae recipe in advance. It reminds me of the holiday dishes my grandmother used to make. This year, we might break nuts, eat namul (seasoned vegetables), and have a sip of gwibalgisul (ear-cleansing wine), but let’s complete our festive table with meticulously prepared Japchae. During busy holidays, we might make mistakes while preparing multiple dishes simultaneously, but you can still create a wonderful Japchae even with minor imperfections. This time, I forgot the meat, but delicious fish cakes and egg garnish make this Japchae wonderfully satisfying!
Main Ingredients- 200g Glass noodles
- 1 bunch Spinach
- 3 sheets Square fish cakes
- 1/2 Onion
- 2 bunches King oyster mushrooms (or other oyster mushrooms)
- 8 sticks Imitation crab meat sticks
- 2 Eggs
- A little Carrot
- Soy sauce
- Brown sugar
- Sesame oil
- Cooking oil
- Toasted sesame seeds
- Salt
Cooking Instructions
Step 1
To cook the glass noodles, which are the soul of Japchae, add 1 tablespoon of soy sauce and 1 tablespoon of cooking oil to boiling water before adding the noodles. This seasons the noodles subtly and prevents them from sticking, resulting in a wonderfully chewy texture. Boil for about 10 minutes, then rinse under cold water and drain thoroughly.
Step 2
In a bowl, combine the drained glass noodles with 2 tablespoons of sesame oil and 1 tablespoon of soy sauce. Gently mix until well coated. This pre-seasoning step deepens the flavor of the Japchae.
Step 3
Prepare all the other ingredients. Shred or thinly slice the imitation crab sticks. Wash the spinach, blanch it briefly, then season with a little soy sauce, minced garlic, sesame oil, and salt, and mix well. Make thin omelets with the eggs and julienne them. Slice the onion thinly, trim the woody ends off the king oyster mushrooms and tear them into bite-sized pieces. Julienne the carrot. Slice the fish cakes into thin strips as well.
Step 4
Heat some cooking oil in a pan and sauté the sliced onions until translucent. Once the onions are softened, add the king oyster mushrooms, carrots, and fish cakes. Season lightly with salt and stir-fry everything together. You don’t need to stir-fry each ingredient separately for a delicious result.
Step 5
In a large bowl, combine all the prepared ingredients: the pre-seasoned glass noodles, seasoned spinach, sautéed vegetables, shredded imitation crab sticks, and julienned egg garnish. (Tip: Using a wide pan when making the egg omelets will help you cook them evenly and thinly.)
Step 6
Add 1 tablespoon of brown sugar, 3 tablespoons of sesame oil, and 3 tablespoons of toasted sesame seeds to the bowl.
Step 7
Put on disposable gloves and gently toss all the ingredients together with your hands until well combined. Taste the Japchae and, if it needs more seasoning, add 1-2 tablespoons more soy sauce to adjust to your preference. I added 2 tablespoons of soy sauce when I made mine.
Step 8
Although the absence of meat might be slightly noticeable, the chewy fish cakes and tender egg garnish add a delightful variety of flavors and textures to this Japchae. Enjoy this delicious and festive dish that evokes the spirit of the holidays!
