Easy Japchae Recipe: Never Soggy Noodles!
Making Delicious Japchae That Stays Firm, Loved by All Ages
I’ve often made Japchae at home and found it to be the easiest dish! This recipe is my own adaptation of a popular TV show’s method, making it simple and incredibly delicious. It’s a guaranteed hit with everyone, regardless of age or nationality! This is a fantastic dish for holidays, special occasions, or when entertaining guests.
Main Ingredients- 2 bundles of Glass Noodles (approx. 9oz / 225g per bundle)
- 2 medium Carrots
- 1 cup thinly sliced Beef (for stir-frying)
- 1 medium Onion
- 6 Dried Shiitake Mushrooms (soaked and thinly sliced)
- 2 handfuls of Spinach
- 1 Egg (for garnish)
- Pinch of Salt
- Pinch of Sesame Oil
- 1/3 Red Bell Pepper
- 1/3 Orange Bell Pepper
- 1/3 Yellow Bell Pepper
Noodle Seasoning (using measuring spoons)- 7 Tbsp Cooking Oil
- 9 Tbsp Soy Sauce
- 9 Tbsp Oligosaccharide (or corn syrup)
Beef Seasoning (using measuring spoons)- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or cooking wine)
- Pinch of Black Pepper
- 2 Tbsp Sesame Oil
- 7 Tbsp Cooking Oil
- 9 Tbsp Soy Sauce
- 9 Tbsp Oligosaccharide (or corn syrup)
Beef Seasoning (using measuring spoons)- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or cooking wine)
- Pinch of Black Pepper
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare the colorful vegetables: red, orange, and yellow bell peppers, carrots, and onion, all thinly sliced. Also, prepare the thinly sliced beef, soaked and sliced shiitake mushrooms, and spinach. Just the sight of these prepared ingredients is appetizing, isn’t it?
Step 2
Thoroughly wash the spinach, then blanch it in boiling water for about 30 seconds to 1 minute. Immediately rinse it under cold water to cool it down. This step helps maintain the spinach’s crisp texture and vibrant green color.
Step 3
Gently squeeze out excess water from the blanched spinach. Season it with a pinch of salt and a little sesame oil, then gently massage it with your hands. This seasoning brings out the best flavor of the spinach.
Step 4
Thinly slice the carrots, onion, and bell peppers. Sauté each vegetable separately in a pan with a little cooking oil over medium heat. Season lightly with salt to enhance their natural sweetness and aroma.
Step 5
Marinate the thinly sliced beef in the prepared bulgogi-style seasoning. Gently mix the marinade into the beef with your hands to ensure it’s well coated. Adding Mirin is crucial for tenderizing the meat and eliminating any gamey odors, resulting in a cleaner taste.
Step 6
Beef Seasoning Ingredients: 1.5 Tbsp Soy Sauce, 1 Tbsp Sugar, 1 Tbsp Minced Garlic, 2 Tbsp Mirin (or cooking wine), Pinch of Black Pepper, 2 Tbsp Sesame Oil.
Step 7
Stir-fry the marinated beef in a hot pan over high heat until cooked through. Use chopsticks or a spatula to break up the meat as it cooks, ensuring it’s tender and juicy. This quick stir-fry locks in the delicious flavors.
Step 8
Finely chop the soaked shiitake mushrooms. You can sauté them in the same pan used for the beef (after wiping it clean if necessary) or in a separate pan with a little oil. You can add a tiny bit of soy sauce or omit it, as per your preference.
Step 9
Arrange all the cooked ingredients—spinach, carrots, onion, bell peppers, beef, and mushrooms—neatly on the side of your workspace. Feel free to adjust the types and quantities of ingredients to your liking. Create your own signature Japchae!
Step 10
Separate the egg yolk and white. Make thin omelets for each and let them cool slightly before thinly slicing them into ribbons for garnish. While optional, these colorful garnishes add a festive touch, especially for holiday tables. They look so beautiful!
Step 11
Spinach Tip: While Korean spinach is ideal, if it’s unavailable, baby spinach from supermarkets (often sold for salads) works wonderfully. The color and taste won’t be significantly different.
Step 12
The sautéed shiitake mushrooms are like a hidden gem that elevates the overall flavor of the Japchae. (For an even richer texture, you can soak and sauté wood ear mushrooms alongside the shiitake.)
Step 13
Sauté the onions thoroughly until they become translucent and their pungent aroma mellows. This brings out their natural sweetness, which is essential for the overall balance of flavors in the Japchae.
Step 14
Stir-fry the colorful bell peppers separately to maintain their crispness and add a fresh, vibrant flavor. Be careful not to overcook them, as they can become mushy.
Step 15
The beef, seasoned and stir-fried with a savory-sweet bulgogi sauce, significantly enhances the Japchae’s deliciousness. It’s so good, it could be a side dish for rice on its own!
Step 16
The crunchy yet sweet sautéed carrots add another layer of flavor and visual appeal to the Japchae.
Step 17
Now, let’s cook the glass noodles. Bring a large pot of water to a boil. Add the noodles, initially placing the folded parts in first. Once they begin to soften, you can use scissors to cut them into more manageable, bite-sized lengths. This prevents them from clumping and ensures even cooking. (For two bundles, approximately 9oz / 225g)
Step 18
Stir the noodles occasionally with chopsticks or a fork to prevent them from sticking together. Keeping them separated is key.
Step 19
Boil the noodles over high heat for about 11 minutes (refer to package instructions for precise timing), then drain them immediately.
Step 20
Drain the cooked noodles in a colander,
Step 21
and rinse them under cold running water to wash off the excess starch. This step is crucial for achieving firm, non-sticky noodles. Drain them thoroughly in the colander for about 5 minutes.
Step 22
Here’s the secret to Japchae that stays perfectly firm! Place the drained noodles in a heated pan. Stir-fry over medium heat for 5 minutes, then reduce to low heat for 3 minutes, simmering them in the soy sauce mixture. This process cooks off excess moisture, making the noodles chewy and preventing them from becoming soggy. [Soy Sauce Mixture] 7 Tbsp Cooking Oil, 9 Tbsp Soy Sauce, 9 Tbsp Oligosaccharide (or corn syrup).
Step 23
The noodles, simmered in the soy sauce mixture, are delicious enough to eat on their own! Transfer these seasoned noodles to a large mixing bowl.
Step 24
Add all the prepared stir-fried ingredients (vegetables, beef, mushrooms) to the bowl with the noodles. Finally, drizzle in 4 Tbsp of sesame oil and sprinkle with 4 Tbsp of sesame seeds. (It’s best to add the egg garnish at the very end to prevent it from breaking apart during mixing.)
Step 25
Using your hands (gloved, if preferred) or a spatula, gently toss and mix all the ingredients together until evenly combined. Ensure the noodles and other components are well distributed.
Step 26
Transfer the mixed Japchae to a serving plate. Arrange the thinly sliced egg garnish and any other chosen toppings attractively on top for a beautiful presentation.
Step 27
Finish with a sprinkle of toasted sesame seeds for extra flavor and visual appeal. Your delicious Japchae is ready! See? It’s not as difficult as it seems. Enjoy your homemade masterpiece!
