No-Boil Japchae
No-Boil Japchae
Ingredients
For the Japchae
- 8 ounces Japchae noodles
- 1 carrot, sliced
- 1 onion, sliced
- 1 1/2 cups fish cake, sliced
- 1 cup mushrooms, sliced
- 2 cups cabbage, shredded (optional)
- 2 cups spinach, frozen or blanched fresh
For the Sauce and Seasoning
- 2 tablespoons oil
- 1 teaspoon garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons sweet soy sauce
- 2 tablespoons perilla oil
- 3 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon brown sugar
- 2 tablespoons Korean corn syrup
- 2 cups water
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Soak the Japchae noodles in a large bowl of room temperature water for 1 hour. This will soften them without boiling.
⏱️ 60 min
- 2
In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the soy sauce, sweet soy sauce, perilla oil, sesame oil, sesame seeds, brown sugar, Korean corn syrup, and water to the pan. Stir well to combine all the sauce ingredients.
⏱️ 2 min
- 4
Drain the soaked Japchae noodles and add them directly into the sauce in the pan. Bring the sauce to a simmer and cook the noodles, stirring occasionally, until they are tender and have absorbed most of the sauce, about 8-10 minutes.
⏱️ 10 min
- 5
Once the noodles are tender, add the sliced carrots, sliced onions, sliced fish cake, sliced mushrooms, and shredded cabbage (if using). If using frozen spinach, add it directly. If using fresh spinach, ensure it's blanched and squeezed dry before adding.
⏱️ 3 min
- 6
Stir-fry all the ingredients together for 5-7 minutes, until the vegetables are cooked to your desired tenderness and everything is well combined and heated through. Season with salt and black pepper to taste.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
No-Boil Japchae
For the Japchae
- 8 ounces Japchae noodles
- 1 carrot, sliced
- 1 onion, sliced
- 1 1/2 cups fish cake, sliced
- 1 cup mushrooms, sliced
- 2 cups cabbage, shredded (optional)
- 2 cups spinach, frozen or blanched fresh
For the Sauce and Seasoning
- 2 tablespoons oil
- 1 teaspoon garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons sweet soy sauce
- 2 tablespoons perilla oil
- 3 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon brown sugar
- 2 tablespoons Korean corn syrup
- 2 cups water
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Soak the Japchae noodles in a large bowl of room temperature water for 1 hour. This will soften them without boiling.
⏱️ 60 min - 2
In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 3
Add the soy sauce, sweet soy sauce, perilla oil, sesame oil, sesame seeds, brown sugar, Korean corn syrup, and water to the pan. Stir well to combine all the sauce ingredients.
⏱️ 2 min - 4
Drain the soaked Japchae noodles and add them directly into the sauce in the pan. Bring the sauce to a simmer and cook the noodles, stirring occasionally, until they are tender and have absorbed most of the sauce, about 8-10 minutes.
⏱️ 10 min - 5
Once the noodles are tender, add the sliced carrots, sliced onions, sliced fish cake, sliced mushrooms, and shredded cabbage (if using). If using frozen spinach, add it directly. If using fresh spinach, ensure it's blanched and squeezed dry before adding.
⏱️ 3 min - 6
Stir-fry all the ingredients together for 5-7 minutes, until the vegetables are cooked to your desired tenderness and everything is well combined and heated through. Season with salt and black pepper to taste.
⏱️ 7 min