Vibrant Paprika Japchae: A Healthy & Delicious Noodle-Free Twist
How to Make Paprika Japchae Without Glass Noodles
My mother has been persistently asking me to make japchae for days, but I’ve always hesitated due to the amount of work involved. It’s been years since I last made it at home, often opting for the banchan (side dish) version at restaurants. However, her repeated requests finally broke through my resolve. This time, I decided to make japchae without the traditional glass noodles. I wondered if japchae could be made without them, and the answer is a resounding yes! Instead of glass noodles, I used colorful bell peppers. Did you know that glass noodles are surprisingly high in calories? 100g of glass noodles contains 349 calories, which is more than a 200g serving of steamed rice (around 300 calories). Eating japchae with rice can feel like a calorie bomb! By using bell peppers, we significantly reduce the calorie count, allowing you to enjoy this dish without guilt. Moreover, the fat-soluble Vitamin A in bell peppers is well-absorbed when stir-fried with oil, making it excellent for your health. So, let’s get started on making this delightful paprika japchae!
Ingredients- 400g beef for japchae
- 1 red bell pepper
- 1 yellow bell pepper
- 5 cloves garlic
- 4 shiitake mushrooms
- 1/2 green onion
- 1/2 bunch chives
- 3 Tbsp oyster sauce
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly pat the beef for japchae dry with paper towels to remove any excess blood. This step is crucial for a clean flavor and to prevent any gamey taste.
Step 2
Next, season the beef with 1 Tbsp of cooking wine (like Cheongju), 1/4 Tbsp of salt, and 1/4 Tbsp of black pepper. Gently mix to ensure the seasoning is evenly distributed. This marination will tenderize the meat and enhance its flavor.
Step 3
Slice the green onion thinly on an angle (about 0.3cm thick). Mince or thinly slice the garlic cloves.
Step 4
Cut the chives into approximately 7cm lengths. For the shiitake mushrooms, remove the stems and slice them thinly into strips, about 0.3cm thick. The mushrooms will add a lovely chewy texture.
Step 5
Remove the seeds from the red and yellow bell peppers and slice them into strips about 0.5cm thick. The vibrant colors of the bell peppers will make the dish visually appealing.
Step 6
Heat 2 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced green onions and garlic and stir-fry until fragrant, being careful not to burn them. You’ll know they’re ready when their aroma fills the kitchen.
Step 7
Once the green onions and garlic are fragrant, add the marinated beef to the pan. Stir-fry over medium heat, breaking up any clumps with your cooking utensil to ensure even cooking.
Step 8
When the beef is about 50% cooked, add 1 Tbsp of oyster sauce and continue to stir-fry. The oyster sauce will add a savory depth and umami to the beef.
Step 9
When the beef is about 70% cooked, add the sliced shiitake mushrooms to the pan and stir-fry them with the beef. Cook until the mushrooms soften and absorb the flavors.
Step 10
When the beef is about 90% cooked, add the sliced red and yellow bell peppers to the pan. Add the remaining 2 Tbsp of oyster sauce and stir-fry over high heat for a short time to keep the vegetables crisp and vibrant. Quick cooking is key here!
Step 11
Once all the ingredients are cooked to your liking, turn off the heat. Stir in the cut chives and 1 Tbsp of sesame oil. Gently mix everything together. Transfer the paprika japchae to a serving dish and sprinkle with 1 Tbsp of toasted sesame seeds. Enjoy your delicious and healthy paprika japchae!
