Japchae is a delicious Korean stir-fried noodle dish made with glass noodles and a variety of vegetables. A step-by-step guide on how to make Japchae:
Ingredients:
For the Noodles:
- 200g Korean glass noodles (sweet potato starch noodles)
- Water for boiling
- 1 teaspoon sesame oil
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 cups spinach, blanched and drained
- 100g shiitake mushrooms, sliced
- 100g enoki mushrooms (optional)
- 200g tofu, cut into thin strips
- Salt and pepper to taste
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon mirin (rice wine) or white wine (optional)
- 1 teaspoon minced ginger
- 1 teaspoon sesame seeds
Instructions:
1. Prepare the Noodles:
- Boil a pot of water and cook the glass noodles according to the package instructions, usually for about 5-7 minutes, or until they are soft but still slightly chewy (al dente).
- Drain the noodles and rinse them under cold water to stop the cooking process.
- Toss the cooked noodles with 1 teaspoon of sesame oil to prevent sticking. Set aside.
2. Prepare the Sauce:
- In a small bowl, mix together the soy sauce, sugar, sesame oil, mirin (if using), minced ginger, and sesame seeds. Set aside.
3. Stir-Fry the Vegetables:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sliced onions and stir-fry for about 1-2 minutes, or until the onions become translucent.
- Add the red bell pepper, carrot, shiitake mushrooms, and enoki mushrooms (if using). Stir-fry for another 3-4 minutes, or until the vegetables start to soften.
- Toss in the tofu strips and cook for an additional 2 minutes.
- Season the vegetables with salt and pepper to taste.
4. Combine Everything:
- Add the cooked and drained glass noodles to the pan.
- Pour the sauce mixture over the noodles and vegetables.
- Gently toss and stir-fry everything together for 2-3 minutes, making sure the sauce is evenly distributed and the noodles are well-coated.
5. Add Spinach:
- Add the blanched spinach to the pan and mix it into the noodles. Cook for another 1-2 minutes to heat the spinach.
6. Serve:
- Once everything is heated through and well combined, remove the pan from the heat.
- Transfer the Japchae to a serving platter or individual plates.
7. Garnish and Enjoy:
- Garnish the Japchae with additional sesame seeds and, if you like, some thinly sliced green onions.
- Serve the Japchae hot as a side dish or a main course. Enjoy your homemade Korean Japchae!