Savory Leek and Vegetable Japchae
Utilize Leftover Vegetables: A Delicious Japchae Recipe with Leeks
Measurements are based on a tablespoon for easy cooking.
Main Ingredients- Glass noodles (dangmyeon) 1/2 bunch (approx. 50g)
- Leeks 1/2 bunch (approx. 50g)
- Ham 100g (e.g., Spam, luncheon meat)
- Wood ear mushrooms 5 pcs (dried)
- Bell pepper 1/2 (any color)
- Onion 1/2 (medium-sized)
- Carrot 1/5
- Cooking oil 3 Tbsp
Seasoning- Salt (MSG salt recommended) 0.5 tsp
- Black pepper 5 shakes
- Soy sauce 5 Tbsp
- Sugar 1.5 Tbsp
- Perilla oil (deulgireum) 1 Tbsp
- Sesame seeds, a pinch (for garnish)
- Salt (MSG salt recommended) 0.5 tsp
- Black pepper 5 shakes
- Soy sauce 5 Tbsp
- Sugar 1.5 Tbsp
- Perilla oil (deulgireum) 1 Tbsp
- Sesame seeds, a pinch (for garnish)
Cooking Instructions
Step 1
First, soak the glass noodles and wood ear mushrooms. For the glass noodles, soak them in lukewarm water for at least 3 hours to achieve a chewy texture. Rehydrate the dried wood ear mushrooms in water until softened.
Step 2
Trim and cut the leeks into manageable pieces, about 2-3 inches long. This makes them easier to cook and eat.
Step 3
Julienne the onion, bell pepper, and carrot. Slice the ham into strips of similar size. Also, julienne the rehydrated wood ear mushrooms. Cutting all ingredients to a similar thickness ensures even cooking.
Step 4
Heat 3 tablespoons of cooking oil in a pan over medium-high heat. Add the julienned onion, bell pepper, carrot, wood ear mushrooms, and ham. Season with 0.5 tsp of salt and 5 shakes of black pepper.
Step 5
Stir-fry all the ingredients until they are tender-crisp, about 2-3 minutes. Avoid overcooking to maintain some crunch. Sautéing until the ham is lightly browned will add extra flavor.
Step 6
Add the soaked glass noodles and leeks to the pan. Pour in 5 Tbsp of soy sauce and 1.5 Tbsp of sugar. Stir and cook until the glass noodles are fully cooked and the sauce is evenly distributed. Gently separate the noodles as you stir to prevent clumping.
Step 7
Once everything is well combined and the noodles are tender, turn off the heat. Drizzle in 1 Tbsp of perilla oil and mix thoroughly. The nutty aroma of perilla oil enhances the overall flavor of the japchae.
Step 8
Garnish with a pinch of sesame seeds, if desired, for a beautiful finish. Enjoy your delicious leek and vegetable japchae while it’s warm!
