Festive Favorite! Colorful Japchae – The Golden Recipe
Master the Art of Delicious Japchae, a Must-Have for Korean Holidays!
Hello everyone, this is Gurumdallbit! Today, I’m excited to share the ultimate golden recipe for ‘Japchae,’ a beloved dish that’s indispensable during Korean holidays like Chuseok. Japchae might seem like a lot of work due to its many ingredients, but by following these step-by-step instructions, anyone can create a festive and delicious Japchae. The harmonious blend of colorful vegetables, chewy glass noodles, and tender meat makes it a crowd-pleaser for all ages. Make sure to try this recipe for your next holiday gathering!
Main Ingredients- Glass noodles (Dangmyeon) 105g
- Rehydrated wood ear mushrooms 47g (or shiitake mushrooms)
- Green bell peppers 3 pcs
- Eggs 2 pcs
- Beef for stir-fry 67g
- Carrots 71g
- Onions 88g
- Soy sauce 7 Tbsp
- Salt to taste
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sesame oil 1 Tbsp
- Ground black pepper to taste
- Cooking wine (Mirin) 1 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables for the Japchae. Peel the carrots and onions, then julienne them into thin strips about 5cm long. Remove the seeds from the green bell peppers and julienne them to a similar length as the carrots and onions.
Step 2
Heat a lightly oiled pan over high heat. Add the julienned onions and a pinch of salt. Stir-fry quickly until the onions become translucent and their moisture evaporates – this prevents them from becoming mushy. Do the same for the carrots, adding a pinch of salt and stir-frying briefly to maintain their crispness. For the green bell peppers, add a little salt and stir-fry just until slightly softened to preserve their vibrant color.
Step 3
If using rehydrated wood ear mushrooms (or shiitake), slice them into bite-sized pieces. Stir-fry them with 1/2 Tbsp soy sauce and 1 Tbsp sesame oil until fragrant. For the stir-fry beef, pat it dry with paper towels, then marinate with a pinch of pepper, 1 Tbsp cooking wine, and 1 Tbsp soy sauce. Stir-fry in a pan, breaking up any clumps to ensure the beef is tender.
Step 4
Now, let’s make beautiful yellow and white egg crepes (jidan) for garnish. Separate the egg yolks and whites into two bowls. Add a pinch of salt to each bowl to season. Aim for thin crepes, which will make them easier to slice later.
Step 5
Heat a non-stick pan over low heat. Lightly grease it with oil and wipe it with a paper towel to create a thin coating, which prevents the egg from sticking. First, pour in the egg whites and spread them thinly.
Step 6
Gently flip the egg white crepe once it’s partially set and cook the other side. Repeat the same process for the egg yolk. Once the top of the yolk crepe begins to set, carefully loosen it with chopsticks, flip it, and cook the other side. Once cooled, thinly slice the yellow and white crepes into strips.
Step 7
It’s time to cook the glass noodles, the star of Japchae! Soak the dried glass noodles in cold water for about 30 minutes beforehand; this shortens the cooking time and results in chewier noodles. In boiling water, add the soaked noodles and 4 Tbsp soy sauce. Cook for about 8-10 minutes, or until the noodles are translucent and tender. Immediately rinse the cooked noodles under cold water to remove excess starch, then drain them thoroughly in a colander. Leftover moisture can make the Japchae watery.
Step 8
Now, let’s gather all the prepared ingredients to mix them together. Collect the vegetables, stir-fried mushrooms, and beef that you prepared earlier. Look at those vibrant colors!
Step 9
In a large bowl, combine the drained cooked glass noodles, stir-fried vegetables, mushrooms, and beef. Add 2 Tbsp soy sauce for seasoning, 1 Tbsp oligosaccharide for sweetness, and 1 Tbsp sesame oil. Now, over high heat, quickly stir-fry and toss everything together until well combined. Be careful not to overcook, as the noodles can become mushy. The key is a quick mix.
Step 10
Finally, garnish the Japchae with the thinly sliced yellow and white egg crepes and any other desired toppings. Your delicious Japchae is complete! It’s best enjoyed warm. Have a wonderful holiday filled with this homemade Japchae!
