Special Day Japchae: The Non-Soggy Noodle Delight
The Crown Jewel of Festive Feasts: Secrets to Perfectly Made Japchae
A must-have dish for any Korean celebration, Japchae! I’m sharing a foolproof method to make Japchae that stays delightfully chewy and doesn’t get soggy, showcasing the perfect harmony of colorful ingredients. Elevate your holiday, birthday, or any special occasion with this exquisite dish.
Marinating the Japchae Meat- 260g Sliced Pork for Japchae
- 0.5 Tbsp Sugar
- 1 Tbsp Soy Sauce
- A pinch of Black Pepper
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Rice Wine)
Main Ingredients and Vegetables- 500g Sweet Potato Noodles (Dangmyeon)
- 3 medium Onions
- 1 medium Carrot
- 2 Green Bell Peppers
- Vegetable Oil (for stir-frying), as needed
- 1.5 tsp Minced Garlic (for stir-frying vegetables)
- 1.3 tsp Salt (for stir-frying vegetables)
- 14 Tbsp Soy Sauce (for sauce)
- 5 Tbsp Sugar (for sauce)
- 2 Tbsp Vegetable Oil (for sauce)
- 500g Sweet Potato Noodles (Dangmyeon)
- 3 medium Onions
- 1 medium Carrot
- 2 Green Bell Peppers
- Vegetable Oil (for stir-frying), as needed
- 1.5 tsp Minced Garlic (for stir-frying vegetables)
- 1.3 tsp Salt (for stir-frying vegetables)
- 14 Tbsp Soy Sauce (for sauce)
- 5 Tbsp Sugar (for sauce)
- 2 Tbsp Vegetable Oil (for sauce)
Cooking Instructions
Step 1
Let’s start by marinating the pork, which adds a wonderful depth of flavor to the Japchae. In a bowl, combine 0.5 Tbsp sugar, 1 Tbsp soy sauce, a pinch of black pepper, and 1 Tbsp cooking wine. Stir these ingredients well to create the marinade.
Step 2
Add 0.5 Tbsp of minced garlic to the marinade mixture and mix thoroughly. The garlic not only helps eliminate any pork odor but also enhances the overall aroma and taste.
Step 3
Add about 260g of sliced pork for Japchae to the bowl. Gently massage the marinade into the pork slices, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld.
Step 4
Peel and thinly julienne 3 medium onions. Slicing them finely will result in a tender texture when stir-fried, contributing to a harmonious blend of ingredients.
Step 5
Similarly, peel and julienne 1 medium carrot into thin strips, matching the thickness of the onions. The vibrant orange color of the carrot will add visual appeal to your Japchae.
Step 6
Prepare 2 green bell peppers by removing the seeds and stems, then julienne them finely, just like the other vegetables. The fresh, slightly crisp bell peppers will add a refreshing note to the dish.
Step 7
Now, let’s cook the sweet potato noodles (dangmyeon). Place 500g of dried dangmyeon in a pot and cover with plenty of water. Bring to a boil over high heat and cook for 7-8 minutes, or until tender yet still slightly firm. It’s crucial to stir occasionally to prevent the noodles from sticking together or to the bottom of the pot.
Step 8
Once the noodles are cooked, immediately rinse them under cold running water. This step is key to achieving a chewy texture and preventing them from becoming mushy or clumping. Drain the noodles thoroughly in a colander.
Step 9
Heat a generous amount of vegetable oil in a pan over medium heat. Add the julienned onions and stir-fry until they become translucent. Then, add 1 tsp of minced garlic and 0.5 tsp of salt, and continue to stir-fry. The salt helps bring out the natural sweetness of the onions.
Step 10
Once the onions are softened and slightly wilted, remove them from the pan and set aside in a separate bowl to cool. Stir-frying and cooling them separately helps maintain their pleasant texture.
Step 11
In the same pan, add a little more oil if needed, and stir-fry the julienned green bell peppers. Add 0.5 tsp minced garlic and 0.3 tsp salt. Stir-fry just until the peppers turn a vibrant green color. Avoid overcooking, as they can become too soft.
Step 12
Next, stir-fry the julienned carrots. Add a bit of oil to the pan, then add the carrots, 0.5 tsp minced garlic, and 1 tsp salt. Stir-fry until the carrots are slightly tender. Ensure they are cooked enough to release their sweetness.
Step 13
Now, add the marinated pork to the pan. Cook over medium-low heat, stirring constantly to prevent the marinade from burning. Continue to cook until the pork is fully cooked through and has absorbed the delicious marinade.
Step 14
It’s time to prepare the sauce that gives Japchae its signature flavor. In a clean pan, combine 14 Tbsp soy sauce, 5 Tbsp sugar, and 2 Tbsp vegetable oil. Bring this mixture to a boil over medium heat, stirring until the sugar is completely dissolved. The sauce will start to thicken and gain a glossy sheen.
Step 15
Add the well-drained dangmyeon to the simmering sauce. This is the secret to non-soggy Japchae: stir-fry over high heat until the noodles absorb all the sauce. Keep stir-frying until the noodles are coated and appear glossy and chewy.
Step 16
Once the noodles are beautifully coated and shiny, turn off the heat. Add the separately stir-fried and cooled onions, carrots, bell peppers, and the cooked pork back into the pan with the noodles and sauce. Gently toss everything together with a spatula, being careful not to break the noodles.
Step 17
Mix well until all the ingredients are evenly distributed. Your delicious, authentic Japchae that stays perfectly chewy is now ready! It’s best enjoyed immediately while warm.
