(Japchae) - Traditional Korean Style
A dish to prepare for the 2019 Thanksgiving potluck that I will eat with my colleagues at work! Veggie version Japchae.
6 serving
Within 90 minutes
Heejinyyy
Ingredients
  • Cellophane noodles
    570g
  • Spinach
    enough
  • fish cake
    little
  • Paprika
    1~1.5ea
  • onion
    1-1.5ea
  • Salt
    little
  • olive oil
    little
  • Soy sauce
    2/4Cup
  • Sugar
    1tsp
  • Sesame oil
    1+1/2TBSP
  • Sesame
    little
Cooking Steps
STEP 1/17
Please prepare the ingredients.
STEP 2/17
The glass noodles are boiled quickly, so prepare the vegetables first.
Blanch the spinach.
(I like spinach, so I put a lot in it.)
Since the Japchae noodle will be ready within 6-7 minutes, please prepare veggies first.
Put spinach in to the pot once the water boils
(The reason I cook much spinach is because I love it)
STEP 3/17
When the grass dies this much, take it out and put it in cold water.
Take out the spinach once the spinach becomes as shown in the image.
And put it into the cold water (ice water) right away to cool it.
STEP 4/17
Squeeze the water out of the cooled spinach.
After it becomes cool down, squeeze it dry.
STEP 5/17
Please soak the fish cake in warm water.
(Frozen fish cake only)
Leave the frozen fishcake into the water
(this is an optional step if you have a frozen fishcake. If you have unfrozen/fresh fishcake, you can skip this step)
STEP 6/17
Prepare the rest of the vegetables.
Slice it thinly.
Prepare the rest of veggies.
Should be thin sliced.
STEP 7/17
Slice the thawed/soaked fish cake thinly and stir-fry.
Stir fry the thin sliced fishcake.
STEP 8/17
Never make the sauce!
Please do NOT make a sauce at all.
STEP 9/17
I prepared enough glass noodles. Approximately 560-570 g
Add it when the water is dry.
This is for many people, so I used 560-570 g of Japchae noodle.
Put the noodle once the water starts to boil.
STEP 10/17
It cooks faster than you think.
It's good to take it out right after 6 minutes.
(It's been a minute or two, so it's a little bloated
Take out the noodle right after 6 minutes.
(1-2 mins delay will have a big different result for the texture)
STEP 11/17
The larger the amount, the more cotton water you need.
Don't throw away the noodles and save them.
Hold it in a strainer for about a minute.
The more you cook the noodle the more you need the boiled water to re-use like pasta.
Just leave as shown in the image around 1 minute max.
STEP 12/17
Add 2 ladle of noodles, 1 TBSP (15 ml) of sesame oil, and mix.
The noodles were really hot, so I mixed them with tongs and ladle first.
It's too hot...
Put the noodle into a big bowl and add the boiled water by 2 ladle spoons' amount and add 1 TBSP of sesame oil and mix.
Be cautious for hot temperature noodle when you mix.
STEP 13/17
(1) Add 1/4 cup of soy sauce and mix it first and taste it.
(2) Maybe it's because there are a lot of noodles, but there are a lot of white parts, so I pour 1/4 cup of soy sauce again.
(1) (1) Add 1/4 Cup of soy sauce and mix and try the taste.
(2) (2) Since the noodle was too much, I needed to add 1/4 Cup of soy sauce again and mix and tasted.
STEP 14/17
Add 1 TBSP (15 ml) sugar little by little, mixing.
I put it in about four times while mixing it.
And taste it.
This is just my style to add not too much sugar.
Add 1 TBSP of sugar little by little while mixing into the noodle.
STEP 15/17
If it tastes good(?) add the prepared vegetables and fish cake.
Add 1/2 TBSP of sesame oil and mix.
Once you liked the taste, add all the veggies/fishcake which you prepared.
Add 1/2 TBSP of sesame oil and mix.
STEP 16/17
Add 1/2 TBSP of sesame oil again and mix.
Add 1/2 TBSP of sesame oil and mix again.
STEP 17/17
Put the prepared japchae in a container.
(I'm going to take the sesame seeds separately so that my colleagues can put them on their plates as much as they want.)
You can add sesame whatever you want.
(However I am bringing sesame separately that my colleagues can add as much as they want in their dish.)
Never make the sauce first and pour it all at once. You have to taste it by adding soy sauce first, and then add sugar little by little. PS: I saw a recipe video made by a Korean in the U.S. on Facebook, and the soy sauce sugar was 1:1, so I copied it and it was too sweet. Maybe it's American taste.. So I called my mom and learned how to control the seasoning. It's not perfect, but it's pretty good!
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