Delicious japchae that stays delicious throughout the holiday season.
Japchae PrincipleIngredients
- 500g of sweet potato starch noodles (serves 20).
- Soy sauce: 150ml (for seasoning) + 6 tablespoons (for cooking).
- 5 tablespoons of oyster sauce.
- 3 tablespoons of blackstrap molasses.
- 3 tablespoons of plum vinegar.
- 2 tablespoons of minced garlic.
- 5 tablespoons of "Matsuul" (a type of seasoned alcohol).
- 1 teaspoon of black pepper.
- 1 cup of water (200ml).
- 2 onions.
- 1 carrot.
- 1 bell pepper.
- 4 shiitake mushrooms.
- 1 bunch of chives (100g).
- 6 pieces of square fish cakes.
- Cooking oil.
- 5 tablespoons of sesame oil.
- Black sesame seeds.
Instructions
In a pot, combine soy sauce, oyster sauce, black sugar, corn syrup, minced garlic, cooking wine (mirin), pepper, and water. Bring to a boil, then reduce the heat to low and simmer for another 4 minutes. Remove from heat and let cool.
Slice the onion, carrots, bell peppers, and shiitake mushrooms into thin strips. Chop the chives to a length of 7 cm. Slice the fish cakes thinly.
Heat some cooking oil in a pan over high heat. Add the carrots and onions and stir-fry quickly until the onions become translucent. Then, add the fish cakes (odeng) and shiitake mushrooms.
Add 6 tablespoons of the prepared sauce and stir-fry over high heat until the vegetables are slightly softened. Then, turn off the heat and add the chives and bell peppers, mixing them in with the residual heat.
In 2.5 liters of boiling water, add 6 tablespoons of soy sauce and 4 tablespoons of vegetable oil. Cook the glass noodles over high heat for 9 minutes with the lid open.
After draining the cooked sweet potato noodles in a colander to remove excess water, immediately drizzle with 5 tablespoons of sesame oil and rub it in thoroughly with your hands to coat them evenly.
Add all the stir-fried vegetables to the coated glass noodles and pour in any remaining sauce (adjust the amount of sauce according to your taste). Sprinkle with sesame seeds and serve.