Elegant Holiday Dish: Easy Low-Moisture Japchae Recipe
How to Make Japchae Without Soggy Noodles or Stir-Fried Vegetables
Among the many festive dishes for holidays, Japchae is a beloved classic that’s both visually appealing and delicious. While it traditionally requires many ingredients and steps, this recipe simplifies it significantly! By using a low-moisture method – no boiling noodles and no separate vegetable stir-frying – Japchae becomes surprisingly easy. Here’s a recipe that will make you exclaim, ‘Japchae was this easy?!’
Japchae Ingredients- 350g Glass noodles (dangmyeon)
- 200g Beef (thinly sliced, for bulgogi or sirloin)
- 1 Onion
- 1 handful Dried wood ear mushrooms (rehydrated)
- 1/2 Red bell pepper
- 1/2 Orange bell pepper
- 1/2 Yellow bell pepper
- 1 handful Chives
- 1/2 Carrot
- 100g Oyster mushrooms
- 1 cup Water (approx. 200ml)
Beef Marinade- 1 Tbsp Soy sauce
- 1 Tbsp Cooking wine (cheongju or mirin)
- 1/2 Tbsp Minced garlic
- Pinch of black pepper
Japchae Seasoning Sauce- 6 Tbsp Soy sauce
- 3 Tbsp Sugar (or honey, corn syrup)
- 1 Tbsp Minced garlic
- 3 Tbsp Sesame oil
- 1 Tbsp Soy sauce
- 1 Tbsp Cooking wine (cheongju or mirin)
- 1/2 Tbsp Minced garlic
- Pinch of black pepper
Japchae Seasoning Sauce- 6 Tbsp Soy sauce
- 3 Tbsp Sugar (or honey, corn syrup)
- 1 Tbsp Minced garlic
- 3 Tbsp Sesame oil
Cooking Instructions
Step 1
First, thinly slice the beef into strips. In a bowl, combine the beef with 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1/2 Tbsp minced garlic, and a pinch of black pepper. Gently mix and let it marinate for about 10 minutes. You can also use lean pork instead of beef.
Step 2
Julienne all the vegetables (onion, carrot, bell peppers) into similar lengths. For the oyster mushrooms, trim the tough ends and if they are thick, split them lengthwise. Rehydrate the dried wood ear mushrooms in lukewarm water, trim any gritty parts, and cut them into bite-sized pieces.
Step 3
In a small bowl, whisk together the Japchae Seasoning Sauce ingredients: 6 Tbsp soy sauce, 3 Tbsp sugar, 1 Tbsp minced garlic, and 3 Tbsp sesame oil. Stir until the sugar is completely dissolved. Preparing the sauce in advance will make the cooking process much smoother.
Step 4
For this Japchae, we won’t boil the glass noodles; instead, we’ll rehydrate them. Place the glass noodles in boiling water and let them sit for about 15 minutes until they are softened but still slightly firm to the touch. Be careful not to over-soak them, as they can become mushy.
Step 5
Use a wide and deep pan or pot. Add the marinated beef, rehydrated wood ear mushrooms, and sliced onions. Stir-fry over medium heat, breaking up the beef clumps as you cook.
Step 6
Once the onions start to turn translucent, pour in 1 cup of water (about 200ml) and add the oyster mushrooms. Adding a little water helps the ingredients cook through and absorb the flavors.
Step 7
Add the rehydrated glass noodles to the pan. Pour in about 2/3 of the prepared Japchae Seasoning Sauce. Cover the pan and simmer over medium-low heat for about 5-7 minutes. The noodles will absorb the sauce and become tender.
Step 8
Add the julienned carrots and let it cook for a few more minutes. Once the carrots are slightly tender, remove the lid. Add the colorful bell peppers and the remaining 1/3 of the seasoning sauce. Stir well and cook for another short while until everything is heated through.
Step 9
Turn off the heat once all ingredients are well combined. Finally, sprinkle with freshly chopped chives and toasted sesame seeds. Gently mix everything together. Taste and adjust the seasoning with a little more soy sauce if needed, according to your preference.
Step 10
Voila! Japchae is ready without boiling the noodles or stir-frying each vegetable separately. This low-moisture recipe reduces calories, cooking time, and cleanup. Enjoy this simplified and delicious Japchae recipe with your family!
