Shiitake Mushroom Japchae: A Flavorful and Chewy Noodle Delight
The Ultimate Japchae Recipe Without Meat: Enhanced with Shiitake Mushrooms, Golden Ratio Seasoning, and Perfect Noodle Cooking
Experience the delightful chewiness of shiitake mushrooms in this delicious Japchae. Even without meat, the mushrooms provide a deep, savory flavor. The secret to its perfect texture is boiling the glass noodles instead of stir-frying them.
Main Ingredients- 300g Glass noodles (Dangmyeon)
- 1 bunch fresh Spinach
- 1.5 Red bell peppers
- 5 Shiitake mushrooms
- 0.5 Carrot
- 1 Onion
- 1.5 Yellow bell peppers
Japchae Seasoning- 2/3 cup Soy sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Cooking wine (Mirin, etc.)
- 2 tsp Sugar
- 2 Tbsp Sesame oil
- Sesame seeds (for garnish)
- 2/3 cup Soy sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Cooking wine (Mirin, etc.)
- 2 tsp Sugar
- 2 Tbsp Sesame oil
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare the Spinach: Thoroughly wash the spinach under running water, paying attention to the roots. After washing, stand the spinach upright to allow excess water to drain off.
Step 2
Blanch the Spinach: Bring a pot of water to a boil. Add the spinach, starting with the roots, and blanch for just 10 seconds. Overcooking will make it mushy, so be quick! As soon as the spinach wilts slightly, immediately remove it and rinse under cold water to preserve its crispness. This quick blanching is key to its refreshing crunch.
Step 3
Drain the Spinach: Gently squeeze out as much water as possible from the blanched spinach using your hands. Excess water can dilute the seasoning.
Step 4
Trim the Spinach Roots: Cut off the root ends of the spinach so the leaves can be easily separated. While spinach roots can add sweetness, they can look a bit untidy in Japchae, so trimming them results in a cleaner presentation. (You can leave them on for extra flavor if you prefer!)
Step 5
Season the Spinach: In a bowl, lightly season the prepared spinach with 1/3 tsp salt and 1/2 Tbsp sesame oil. Gently toss to combine. Pre-seasoning the spinach enhances the overall flavor profile of the Japchae.
Step 6
Prepare the Shiitake Mushrooms: Separate the caps from the stems of the shiitake mushrooms.
Step 7
Utilize the Stems: Don’t discard the mushroom stems! They are full of flavor. Trim off any tough or dirty parts from the bottom of the stems and then shred them by hand into bite-sized pieces. They add a wonderful chewy texture.
Step 8
Slice the Mushroom Caps: Thinly slice the shiitake mushroom caps. This will make them tender and enjoyable to eat when stir-fried.
Step 9
Julienne the Carrot: Peel and thinly julienne the carrot. This will add a vibrant color and a pleasant crunch to the dish.
Step 10
Prepare the Bell Peppers: Remove the tops and bottoms of the red and yellow bell peppers, and scrape out the seeds. Cut off any uneven edges first, then thinly julienne the remaining parts. The cut-off pieces are delicious eaten raw, with gochujang, or stir-fried. They’re also great finely chopped for fried rice!
Step 11
Slice the Onion: Slice the onion into approximately 0.5 cm thick strips. This will add sweetness and a subtle aroma.
Step 12
Stir-fry the Ingredients (Shiitake Mushrooms): Now it’s time to stir-fry the vegetables. To avoid constantly cleaning the pan, it’s best to cook ingredients with lighter colors or those that cook quickly first. Lightly oil a pan and stir-fry the shiitake mushrooms over medium heat until they soften. This step brings out their earthy flavor.
Step 13
Stir-fry the Onion: Similarly, lightly oil the pan and stir-fry the onions until they become slightly translucent. This process enhances their natural sweetness.
Step 14
Stir-fry the Bell Peppers: Since bell peppers can be eaten raw, avoid overcooking them. Stir-fry them just until they are slightly tender but still retain some crispness. Preserving their vibrant colors is key.
Step 15
Stir-fry the Carrot: Finally, stir-fry the carrots. Add a little oil and cook until the carrots turn a brighter yellow. Keeping them slightly crisp is important.
Step 16
Vegetables Prepared: All the colorful vegetables are now ready! Seeing these vibrant ingredients together makes you excited for the finished Japchae. The visual appeal is part of the joy of making this dish!
Step 17
Boil the Glass Noodles: Now for the star of Japchae – the glass noodles. Many recipes suggest soaking the noodles before stir-frying, but this recipe calls for boiling them directly. Bring water to a boil and add the glass noodles. Cook for about 5 minutes, or until the noodles are translucent and tender. Boiling for the correct duration is crucial for achieving that perfect chewy texture.
Step 18
Drain and Cool Noodles: Drain the boiled glass noodles thoroughly in a colander. Do not rinse them with cold water; let them cool slightly at room temperature. Rinsing can cause the noodles to break easily.
Step 19
Cut the Noodles (Optional): Once cooled, cut the glass noodles a couple of times with scissors for easier eating. If you prefer longer noodles, you can skip this step. Many find cut noodles more manageable.
Step 20
Prepare the Japchae Sauce: It’s time to bring everything together! In a large bowl, combine 2/3 cup soy sauce, 2 Tbsp sesame oil, 2 tsp sugar, 2 Tbsp cooking wine, 1 Tbsp minced garlic, and a generous amount of sesame seeds. Using soy sauce for seasoning gives the Japchae a beautiful color and a more balanced flavor profile compared to salt alone. (Salt can be used, but soy sauce adds depth.)
Step 21
Combine All Ingredients: Add the boiled noodles, stir-fried vegetables, and the pre-seasoned spinach to the bowl with the sauce. Gently toss everything together with your hands, ensuring the seasoning coats every strand of noodle and piece of vegetable evenly. Mix well to allow the flavors to meld.
Step 22
Enjoy! The delicious aroma fills your home, and the beautifully presented Japchae creates a festive atmosphere, much like during holidays or special celebrations. This one dish can make your meal feel abundant and special. It’s no wonder Japchae is a beloved dish for birthdays and holidays!
