Spicy Japchae with a Kick
How to Make Spicy Japchae
Delicious japchae with a slightly spicy flavor. Perfect for adding a kick to your meal!
Main Ingredients
- Beef (for Bulgogi or Japchae) 200g
- Chicken Tenderloins 1 handful (approx. 100g)
- Mushrooms (Shiitake or Oyster) 1 handful
- Bell Pepper (any color) 1
- Onion 1
- Dangmyeon (Korean Glass Noodles) 3 servings (approx. 300g)
Meat & Ingredient Marinade
- Soy Sauce for Meat 3 Tbsp
- Lao Gan Ma Chili Oil 1 Tbsp
- Chicken Stock 1 Tbsp
- Soy Sauce for Meat 3 Tbsp
- Lao Gan Ma Chili Oil 1 Tbsp
- Chicken Stock 1 Tbsp
Cooking Instructions
Step 1
First, prepare the meat. Cut the beef into bite-sized pieces (about 3-4cm long). If the chicken tenderloins are large, cut them in half.
Step 2
Trim the stems off the mushrooms and slice them. Seed the bell pepper and slice it into strips. Slice the onion into strips as well. Preparing all ingredients beforehand makes cooking much smoother.
Step 3
In a bowl, combine the prepared beef and chicken with ‘Soy Sauce for Meat 3 Tbsp’, ‘Lao Gan Ma Chili Oil 1 Tbsp’, and ‘Chicken Stock 1 Tbsp’. Mix well and let it marinate for at least 10 minutes, allowing the flavors to penetrate the meat.
Step 4
Boil plenty of water in a large pot. Once boiling, add the dangmyeon (glass noodles) and cook for about 6 minutes. Be careful not to overcook, as they can become mushy. Immediately rinse the cooked noodles under cold water to remove excess starch, then drain thoroughly in a colander.
Step 5
Heat a lightly oiled pan over medium-high heat. Add the marinated meat and stir-fry until fully cooked. Remove the cooked meat from the pan and set aside on a plate. Cooking the meat separately ensures it retains its texture and adds depth of flavor later.
Step 6
In the same pan, add the mushrooms first and stir-fry. Add ‘Soy Sauce 1/4 cup (50ml)’ and stir-fry over high heat until the mushrooms are coated and slightly tender. Try to cook off any excess liquid released by the mushrooms.
Step 7
Now, add the sliced onions and bell peppers to the pan and stir-fry together. Once the vegetables begin to soften slightly, add ‘Lao Gan Ma Chili Oil 2 Tbsp’ and ‘Minced Cheongyang Peppers 2 Tbsp’. Stir-fry until fragrant. Feel free to adjust the amount of chili peppers to your preferred spice level.
Step 8
Return the cooked meat to the pan with the vegetables. Gently toss everything together to combine. Ensure the meat is well incorporated with the vegetables.
Step 9
In a separate pan, heat a little cooking oil. Add the drained dangmyeon (glass noodles). Pour in the remaining ‘Soy Sauce 1/4 cup (50ml)’ and stir-fry over medium heat until the noodles are evenly coated and seasoned. Stir continuously to prevent the noodles from sticking to the pan.
Step 10
Finally, transfer the seasoned noodles to the pan with the stir-fried vegetables and meat. Combine everything well using a larger wok or pan, tossing gently until all ingredients are thoroughly mixed. Taste and add more soy sauce if needed. Serve immediately while warm for the best flavor!
