[Chuseok food] How to stir-fry glass noodles without boiling the
It's a recipe for japchae that I always make on Chuseok. It's very easy because you don't boil the glass noodles. I'll give you a tip to make japchae more chewy and not soggy.
6 serving
Within 60 minutes
하이디랑
Ingredients
  • Cellophane noodles
    500g
  • fish cake
    200g
  • wood ear mushroom
    140g
  • wood ear mushroom
    50g
  • onion
    190g
  • Paprika
    120g
  • Paprika
    90g
  • a pod of kidney beans
    100g
  • olive oil
    3TS
  • Salt
    suitably
  • chicken stock
    400ml
  • crushed garlic
    2TS
  • thick soy sauce
    9TS
  • Oyster sauce
    1TS
  • Oligosaccharide
    8TS
  • Sesame oil
    6TS
  • Sesame
    2TS
  • cooking wine
    3TS
  • ground pepper
    suitably
  • thick soy sauce
    1TS
  • Oyster sauce
    0.5TS
  • Oligosaccharide
    2TS
  • chicken stock
    30ml
  • crushed garlic
    1TS
  • perilla oil
    2TS
  • cooking wine
    1TS
  • Oyster sauce
    0.5TS
  • thick soy sauce
    1TS
  • Oligosaccharide
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
Video
Cooking Steps
STEP 1/12
I prepared ingredients to make fish cake japchae.
STEP 2/12
Soak the glass noodles in water for about 2 hours.
If you soak it in hot water, you can soak it faster.
Cut the soaked glass noodles into 10cm pieces.
STEP 3/12
It's stir-fried white wood ear mushrooms.
After soaking the dried wood ear mushrooms for 30 minutes, I put 2 tablespoons of perilla oil and stir-fry it over medium heat, and then added 0.5 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of oligosaccharide and stir-fry it for 2 minutes.
STEP 4/12
I soaked black wood ear mushrooms in water for 30 minutes.
STEP 5/12
Add 400ml of chicken broth to the pot and mix well.
You can add kelp broth or water instead of chicken broth.
STEP 6/12
1. When the sauce boils over medium heat, add the soaked glass noodles.
2. At first, the sauce looks thick.
3. The glass noodles will soon absorb the sauce and the sauce will subside.
Turn it down to low heat and stir-fry it for another minute.
4. Take some glass noodles and if it's not fully cooked, add more broth or water and stir-fry more.
If you cook like this, the glass noodles get seasoned well and become more delicious japchae.
STEP 7/12
Add 2 tablespoons of sesame oil, mix well, and cool.
STEP 8/12
Slice the onion to 0.5cm thick, slice the paprika to 1cm thick, and slice the flat fish cake to 0.5cm thick.
STEP 9/12
Over medium heat, place olive oil in a frying pan, stir-fry onions to make them transparent, and stir-fry paprika and wood ear mushrooms only slightly.
Add 2 pinch of salt each.
STEP 10/12
Put 1 tablespoon olive oil in a frying pan over medium heat and stir-fry fish cake for 1 minute.
Add 1 tablespoon thick soy sauce, 0.5 tablespoon oyster sauce, 2 tablespoon oligosaccharide, water or chicken broth or 30ml kelp broth and stir-fry until the sauce is gone.
If you add water when stir-frying fish cake, it's more delicious because it's soft even when it's cold.
STEP 11/12
Add the stir-fried glass noodles and all the ingredients and mix well.
Taste it and make up for the lack of liver.
STEP 12/12
Stir-fry the glass noodles without boiling them, so they won't get soggy more easily.
The glass noodles should be soaked in water and then stir-fried without boiling them to make them more chewy and delicious.
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