Japchae: The Golden Recipe for Non-Soggy Noodles
The Ultimate Japchae Recipe for Perfectly Chewy Noodles
While the seasoning ratios for Japchae are often similar across recipes, the true golden secret lies in keeping the noodles perfectly chewy and fresh until the very last bite. I’m excited to share my ultimate secret for making Japchae where the noodles never turn soggy!
Ingredients- 500g Dangmyeon (sweet potato starch noodles)
- 300g Beef tenderloin
- 1 Carrot
- 1 bunch Spinach
- 3 Eggs
- Pinch of black pepper
- 1 Tbsp Toasted sesame seeds
- 1/2 cup Soy sauce
- 2 Tbsp Sesame oil
- 8 Shiitake mushrooms
- 2 Onions
- 1/2 Tbsp Minced garlic
- 5 cups Water (for simmering noodles)
- 1/2 cup Sugar
- 1/2 cup Cooking oil
Cooking Instructions
Step 1
The preparation for the side ingredients of Japchae—such as carrots, onions, spinach, egg garnish, shiitake mushrooms, and stir-fried beef—follows a very standard method. Therefore, we will skip the detailed steps for prepping, seasoning, and stir-frying these components. Please prepare each ingredient to your liking beforehand.
Step 2
Now, we begin the crucial step for achieving perfectly chewy Japchae noodles: simmering the dangmyeon. Take a large pot and add 5 cups of water.
Step 3
Add the prepared soy sauce, sugar, cooking oil, and sesame oil to the pot and mix well. Instead of pre-soaking or boiling the dangmyeon separately, we will cook them directly in this seasoned water. This is one of the secrets to preventing the noodles from becoming soggy.
Step 4
Reduce the heat to low, cover the pot with a lid, and let the noodles simmer for about 5 to 7 minutes, until the seasoned water becomes slightly reduced. It’s important to cook until the liquid is just barely visible. Remember to stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Step 5
Continue cooking over low heat until most of the seasoned liquid has evaporated. In the final stage, stir-fry the noodles until all the moisture is completely gone from the pot. This will allow the noodles to absorb the seasoning well while maintaining their chewy texture.
Step 6
Transfer the simmered dangmyeon from the pot into a large bowl containing the pre-prepared vegetables and beef. You’ll notice the noodles are not wet, but rather have absorbed the seasoning and have a slightly firm texture. Gently toss all the ingredients together until well combined. Finish with a sprinkle of black pepper and a generous amount of toasted sesame seeds. Your delicious Japchae is now ready!
