Savory and Chewy King Oyster Mushroom Japchae
Mouthwatering Vegan Japchae with King Oyster Mushrooms and Soy Protein
Japchae is a beloved Korean dish, but it can sometimes feel heavy and require a lot of preparation. If you’re craving japchae but want a lighter, more satisfying, and less oily version, this King Oyster Mushroom Japchae is perfect for you. It offers a delightful chewiness and savory flavor without the heaviness often associated with traditional japchae, making it a wonderfully wholesome vegan option.
Main Ingredients
- 135g King Oyster Mushrooms (about 1 pack)
- 15g Dried Wood Ear Mushrooms
- 30g Soy Protein (or your favorite vegan meat substitute)
- 100g Tofu Noodles
- 1/2 medium Onion (approx. 135g)
- 2 Tbsp Oyster Sauce (use vegan oyster sauce if preferred)
- A pinch of Toasted Sesame Seeds (for garnish)
- Olive Oil (or cooking oil)
Blanching Mushrooms
- 1 cup Water (250ml)
- A pinch of Salt
- 1 cup Water (250ml)
- A pinch of Salt
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your japchae. Wash and trim the King Oyster Mushrooms, rehydrate the dried Wood Ear Mushrooms, rinse the Tofu Noodles, and slice the Onion.
Step 2
Rinse the Tofu Noodles under cold water directly in their packaging. After rinsing, place them in a colander to drain excess water thoroughly.
Step 3
Gently wash the King Oyster Mushrooms under running water. Trim off the tough, woody ends. If the mushrooms are clumped together, carefully separate them by hand to ensure they don’t stick when cooked.
Step 4
Peel the onion and slice it thinly into uniform strips (julienne). This will ensure it cooks evenly and integrates well into the japchae.
Step 5
Soak the dried Wood Ear Mushrooms and the Soy Protein in lukewarm water for about 5 minutes to rehydrate them. Once softened, squeeze out as much water as possible. Be careful not to over-soak the soy protein, as it can become mushy.
Step 6
Gently press the rehydrated Soy Protein to remove any remaining water. Then, cut it into bite-sized pieces that are easy to eat in the japchae. Avoid pieces that are too large.
Step 7
In a small pot, combine 1 cup (250ml) of water and a pinch of salt. Bring to a rolling boil over high heat. Once boiling, add the prepared King Oyster Mushrooms and blanch for just 30 seconds. Blanching for too short a time is better than overcooking and making them watery.
Step 8
Immediately remove the blanched King Oyster Mushrooms from the hot water and rinse them under cold running water to stop the cooking process and cool them down. Drain them thoroughly in a colander to prevent the japchae from becoming soggy.
Step 9
Now, it’s time to stir-fry everything together. Heat a generous amount of olive oil in a wide pan over medium heat. Add the sliced onions and stir-fry until they become translucent. Once the onions are softened, add the King Oyster Mushrooms, Tofu Noodles, Soy Protein, and rehydrated Wood Ear Mushrooms. Pour in the oyster sauce and stir-fry for about 2 minutes, ensuring all ingredients are well coated and mixed. The oyster sauce will provide a savory depth of flavor. Finish by sprinkling with toasted sesame seeds.
