Japchae
HB-16817 · Hand-built original · Korean
Glass noodles are simmered directly in a soy seasoning until they absorb it, then tossed with separately stir-fried wood ear mushrooms, green beans, bacon, shimeji mushrooms and vegetables. Each component keeps its own texture in the finished japchae.
KoreanMain courseDairy-freeEgg-freeHigh Fiber
Main ingredient: glass noodles
Pairs well with: steamed rice, kimchi, galbi, seaweed soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8.5 oz glass noodles (dangmyeon)
- 2.1 oz wood ear mushrooms
- 2.1 oz green beans
- 4 strips (3.2 oz) bacon
- 1 carrot (4.9 oz)
- 1 onion (6 oz)
- 4.6 oz shimeji mushrooms
- cooking oil, a little
- salt, a little
- 1/2 tablespoon oyster sauce, for the wood ear mushrooms
- 6.8 fl oz water, for the seasoning
- 6 tablespoons dark soy sauce, for the seasoning
- 2 tablespoons julienned garlic, for the seasoning
- 1 tablespoon oyster sauce, for the seasoning
- 6 tablespoons starch syrup (mulyeot), for the seasoning
- 4 tablespoons sesame oil, for the seasoning
- 2 tablespoons sesame seeds, for the seasoning
- 2 tablespoons cooking wine (mirin), for the seasoning
- black pepper, a little, for the seasoning
Method
- Soak the glass noodles in water for about 1 hour, then cut them into roughly 4-inch lengths.
- Soak the wood ear mushrooms in water for about 30 minutes and cut them into bite-size pieces.
- Julienne the onion and carrot thickly, cut the bacon into 1/2-inch widths, separate the shimeji strands, julienne the garlic finely, and thaw and squeeze the green beans.
- Stir-fry the shimeji mushrooms, onion, green beans and carrot separately in a little oil over medium heat with a little salt, so each keeps its character.
- Stir-fry the wood ear mushrooms over medium heat with their oyster sauce, and fry the bacon in a dry pan until its fat renders, then let all the stir-fried components cool briefly.
- Mix the seasoning water, dark soy sauce, julienned garlic, seasoning oyster sauce, starch syrup, sesame oil, cooking wine and black pepper into a sauce, holding the sesame seeds back.
- Put the sauce and soaked noodles in a pot, bring to a boil, then stir and reduce over low heat until the noodles absorb the sauce completely.
- Turn off the heat, sprinkle the sesame seeds over the noodles, cool briefly, and toss the stir-fried vegetables, mushrooms and bacon through to finish this japchae.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).