Savory Shiitake Mushroom Japchae Rice: A Healthy Vegetarian Meal
How to Make Delicious Shiitake Mushroom Japchae Rice Without Meat
Introduce a special Japchae rice recipe made with fresh shiitake mushrooms that you grew yourself with your child. Enjoy a delightful time with your child during their vacation, harvest shiitake mushrooms, and create a delicious and healthy vegetarian Japchae rice that the whole family can enjoy. The rich mushroom flavor makes it excellent even without meat.
Main Ingredients
- 1 package fresh shiitake mushrooms (approx. 200g)
- 3-4 servings glass noodles (approx. 150g)
- 1/3 carrot (approx. 50g)
- 1/2 onion (approx. 70g)
- 5 stalks green onions (approx. 30g)
- 1/2 stalk large green onion (approx. 50g)
- 3 servings warm cooked rice
Japchae Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp honey or corn syrup
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp honey or corn syrup
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Soak the glass noodles in cold water for at least 30 minutes before you start cooking. Once softened, boil them in water with 2 tablespoons of soy sauce for about 5-7 minutes. This prevents the noodles from getting too mushy and helps them absorb flavor better. Rinse the cooked noodles under cold water, drain, and cut them into bite-sized pieces with scissors.
Step 2
Prepare all the vegetables and shiitake mushrooms by cleaning them and slicing them thinly into strips. Slice the onion and carrot into fine strips, and cut the green onions into 3-4 cm lengths. For the shiitake mushrooms, remove the stems and thinly slice the caps.
Step 3
Heat 2 tablespoons of cooking oil in a deep pan or wok over medium-low heat. Add the minced large green onion and stir-fry slowly until fragrant, creating scallion oil. Once the scallion oil is ready, add the prepared vegetables (onion, carrot, shiitake mushrooms) and stir-fry quickly over high heat to maintain their crisp texture.
Step 4
Once the vegetables are partially cooked, add the boiled glass noodles. Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of honey (or corn syrup), and 1/2 tablespoon of minced garlic. Stir-fry quickly over high heat until all ingredients are well combined. Be careful not to burn the seasoning. It’s important to stir-fry so the noodles absorb the sauce evenly. Finally, add the chopped green onions and stir-fry briefly to complete the Japchae.
Step 5
Generously top the warm cooked rice with the delicious finished mushroom Japchae. Serving it as a덮밥 (deopbap – topping rice) makes for a filling and tasty meal in one bowl. You can sprinkle sesame seeds on top for extra flavor if you like. Japchae rice made with mushrooms you grew yourself with your children will surely create special memories and a wonderful taste!
