Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe  Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe 9039 japchae korean glass noodles with pork and vegetables recipe

Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe

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recipe image  Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe 76547a6b7d91670b21359c341fca231b l

Why It Works

  • Stunning-straining the egg whites and yolks helps mix every without incorporating noteworthy air.
  • Wiping the nonstick skillet with an oiled towel ensures that virtually all nice a minimal quantity of oil is faded.
  • Snipping long noodles after they’re cooked is a long way more uncomplicated than making an try to carve again them when uncooked.

The recipe and introductory field material are by Korean chef Seoyoung Jung, as urged to her collaborator, author Sonja Swanson.

Japchae is a classic Korean dish—a form of meals you’ll receive in every Korean-essentials cookbook. Many folks perceive it from the Korean restaurants they walk to, but most steadily the japchae they’re served comes with an abundance of glass noodles drenched in sesame oil, soy sauce, and sugar, the steam rising off it a clear signal that it be straight off the hearth.

The japchae that I take note rising up with, even though, became on the general heat or room-temperature, and it had plenty much less noodle and plenty extra delicately seasoned sautéed vegetables and meat. In any case, the title japchae describes a aggregate of finely carve again substances. It takes a dinky extra effort and funding of time, but striking collectively a japchae with a capable range of substances is worth it. The consequence’s extra refined and further subdued, and, I mediate, plenty extra delectable than those heavy-handed restaurant versions.

Every ingredient that goes into japchae is deeply notion-about. Likely most obvious is the dish’s superior different of flavors and textures—springy candy potato noodles, lovely meat, meaty mushrooms, comfortable vegetables, and even extra comfortable egg.

Much less glaring to those unfamiliar with Korean delicacies is the importance of coloration in figuring out what goes into japchae. Obangsaek is the note to know, and it describes the put of 5 extinct colours in Korean custom, which correspond to the five facets: pink (hearth), blue (wood), yellow (earth), white (steel), and gloomy (water).

Obangsaek is a fundamental thought in Korean aesthetics in widespread, and it moreover applies to the Korean desk. Thus, your japchae will survey greatest with a steadiness of gloomy/brown, pink, blue/inexperienced, white, and yellow substances. That works out to substances love meat and mushrooms (for gloomy and brown), carrot or pink bell pepper (for pink), spinach or one other inexperienced vegetable (for blue/inexperienced), slivered cooked egg whites (for white), and slivered cooked egg yolks (for yellow).

Exactly what you make enlighten of will depend on your tastes and the seasons. You doubtlessly can enlighten hamcho (samphire) as a replace of the spinach in the summertime, and even withhold the noodles and change them with soy sauce–braised burdock root in the tumble.

There is plenty to prep for japchae—there would possibly be no warding off that, given the masses of substances and the assorted preparations for them—however the honest data is that it would possibly well all be executed properly prematurely of serving. The japchae can then be refrigerated for a day or two and reheated in a skillet earlier than serving.

The first step is soaking dried mogi (wood ear) mushrooms in room-temperature water for approximately an hour, unless they’ve softened and swelled. Trust me—these expand plenty. The dinky quantity of dried wood ear mushrooms referred to as for in my recipe would possibly well moreover simply seem love a mistake, nonetheless it be not; it would possibly well yield masses.

After the wood ear mushrooms like soaked, you would possibly moreover plug them into smaller items, then mix them with sliced pyogo (shiitake) caps and skinny strips of uncooked pork shoulder. The mushrooms and meat are marinated with soy sauce, sugar, garlic, ginger, soju, and a few sesame oil. I counsel the enlighten of a wheat-primarily based entirely soy sauce (yangjo ganjang) for this recipe, which has a sweeter flavor than purely soy-primarily based entirely Joseon ganjang; that sweeter flavor works properly in meat marinades. (To learn extra about the predominant kinds of Korean soy sauce, at the side of product ideas, peek our article on the a must like Korean pantry.)

While the meat and mushrooms marinate, you’ll are making an try to originate your jidan, an egg garnish in Korean cooking that requires a obvious method. To originate jidan, egg yolks and whites are separated, strained to come to a decision away the chalazae and any assorted unsightly bits, and in moderation beaten to manual clear of introducing air bubbles. Every is then gently cooked in a lightly oiled nonstick pan to set a beautifully spherical disk, one yellow and one white, and not using a browning or coloring on them.

The secret is to withhold the colours vivid, so that you primarily like to trip over the pan, staring at it love a hawk. When every disk is primarily put, it be time to flip it, which I love to originate by very in moderation sliding a chopstick below, lifting, after which laying the egg support down on the assorted aspect to cook it fully thru.

Once it be cooled down, you would possibly moreover gash every spherical into very skinny slivers. While you’re questioning why the yolks and whites are cooked separately, correct take note obangsaek—we desire the unparalleled-yellow yolks and snowy whites to shine thru. Mixing them would originate the weaker yellow coloration we’re all faded to seeing in scrambled eggs and omelettes, particular person that is neither strongly yellow nor white.

After the jidan is executed, you would possibly moreover prepare the carrots and onions, that are julienned after which cooked in a diminutive quantity of oil unless a dinky of softened. Honest originate certain that you fabricate not cook them so noteworthy that they’re fully comfortable and still.

You’ll moreover like to blanch your spinach, drain it, then squeeze it dry of extra water. The spinach can then be seasoned with some minced garlic and sesame oil, and left to marinate.

Subsequent, the marinated pork and mushrooms must still be cooked unless they’re comfortable and correct beginning to lightly brown.

Serious Eats / Vicky Wasik

For the noodles, you’re alive to on to like dangmyeon (Korean candy potato glass noodles). Cooking the noodles is as straightforward as boiling them unless they’re softened but chewy, then rinsing them below chilly water earlier than that lovely chewiness fades.

Speak that they are infrequently sold as rolls of uncut, extra-long strands. If these are those you’ve, correct enlighten a pair of kitchen scissors to originate a pair of crosscuts in the pile of cooked noodles to shorten them (they’re intention more uncomplicated to carve again when cooked). Honest be careful not to carve again them too short, or your japchae will stop up taking a look love a broken-noodle salad.

Once every little thing is ready, it be time to raise all of it collectively. In a huge mixing or serving bowl, mix the cooked noodles with a mixture of wheat-primarily based entirely soy sauce and both brown or white sugar unless they’re properly coated, then add the assorted substances and toss to mix. (I love to add the greens at the very final minute, in declare that they don’t lose coloration by cooking in the heated noodle mix.) A indicate about seasoning: The ratio I’ve offered of soy sauce to sugar is my preference, but you would possibly moreover alter to fit your palate.

Japchae will not be a noodle dish that you on the general eat in one huge bowl all by itself (as you would possibly, as an example, with naengmyeon). As a replace, it’s miles also served heat as section of the Korean desk, with assorted banchan (aspect dishes), soup, and rice. You are going to most steadily peek it in a enormous shared bowl or platter because the “fundamental” dish on the desk, with smaller banchan on the aspect, nonetheless it would possibly well moreover be served as one in all the smaller banchan accompanying some assorted featured platters.

Whether or not it be served enormous or diminutive, the predominant to japchae lies in its abundant range of substances and the numerous colours and flavors every brings to the plate.

Serious Eats / Vicky Wasik

Can also 2019

For the Mushrooms and Pork:

  • 6 dried wood ear mushrooms (about 5g)

  • 3 1/2 oz shiitake mushrooms (100g; about 5 medium shiitakes), stems discarded and caps sliced 1/4 inch thick

  • 3 1/2 oz (100g) lean boneless, skinless pork shoulder, carve again into 2- by 1/4-inch strips

  • 2 tablespoons (30ml) yangjo ganjang (Korean wheat-primarily based entirely soy sauce; peek notes)

  • 2 medium cloves garlic, minced

  • 1 tablespoon granulated sugar

  • 2 teaspoons (10ml) soju

  • Apt pinch minced peeled novel ginger

  • Freshly ground gloomy pepper

  • 1 tablespoon (15ml) vegetable oil

For the Jidan (Egg Garnish):

  • 2 enormous eggs

  • Vegetable oil, for greasing the pan

For the Carrot and Onion:

  • 2 teaspoons (10ml) vegetable oil

  • 1 diminutive (5-ounce; 140g) yellow onion, thinly sliced pole to pole

  • 1 diminutive (3-ounce; 90g) carrot, carve again into julienne

  • Kosher salt

For the Spinach:

  • 3 oz curly spinach (90g; about 3 loosely packed cups)

  • 1 diminutive clove garlic, minced

  • 1/2 teaspoon toasted sesame oil

  • 1/2 teaspoon ground roasted sesame seeds

For the Noodles:

  • 5 1/4 oz (150g) dangmyeon (Korean candy potato glass noodles; peek notes)

  • 1 tablespoon (15ml) yangjo ganjang (Korean wheat-primarily based entirely soy sauce; peek notes)

  • 1 teaspoon brown or granulated sugar

  • 2 teaspoons ground roasted sesame seeds

  • Toasted sesame oil, for drizzling

  1. For the Mushrooms and Pork: In a medium bowl, quilt wood ear mushrooms generously with chilly water and let stand unless fully rehydrated and softened, about 1 hour. Drain, then plug wood ear mushrooms into smaller strips.

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  2. Combine wood ear mushrooms in a diminutive bowl with shiitake mushrooms, pork, soy sauce, garlic, sugar, soju, ginger, and about a grindings of gloomy pepper. Combine completely, then let marinate 20 minutes.

    Serious Eats / Vicky Wasik

  3. In a enormous skillet, heat oil over medium-excessive heat unless sparkling. Add pork and mushrooms and cook, stirring, unless pork is cooked thru and mushrooms are correct beginning to lightly brown. Transfer to a plate.

    Serious Eats / Vicky Wasik

  4. Within the meantime, for the Jidan (Egg Garnish): Separate egg yolks and whites, passing every element separately thru a neat appealing-mesh strainer into its like diminutive bowl. (You doubtlessly can enlighten the the same strainer for whites and yolks, but wash it between makes enlighten of.) Very gently mix the contents of every bowl unless integrated, but steer clear of beating, as you fabricate not are making an try to incorporate air.

    Serious Eats / Vicky Wasik

  5. Warm a mint-situation 8-inch nonstick skillet over medium-low heat. Utilizing an oiled paper towel, lightly wipe oil all over the put the bottom of the skillet. Dilemma yolk into skillet, spreading it spherical to set a skinny, even spherical. Gently cook unless yolk is primarily put, about 1 minute, making particular to place up the heat so that the yolk cooks without browning on the bottom.

  6. Utilizing a flexible rubber spatula, gently method close yolk spherical and scramble a chopstick below unless you would possibly moreover method close the spherical up. Lay yolk spherical down on its assorted aspect and continue cooking unless fully put but not browned, about 30 seconds. Transfer yolk spherical to a work ground to chill.

    Serious Eats / Vicky Wasik

  7. Wipe out skillet, then repeat method with egg whites, lightly oiling the pan first with the towel, then making a spherical of egg whites, being careful to stop browning.

  8. When the yolk and egg-white rounds like cooled, in moderation gash into skinny slivers the enlighten of a really consuming knife. Station aside.

    Serious Eats / Vicky Wasik

  9. For the Carrot and Onion: In a enormous skillet, heat oil over medium heat unless sparkling. Add onion and carrot, season with salt, and cook, stirring continually, unless correct comfortable, about 4 minutes. Transfer to a plate.

    Serious Eats / Vicky Wasik

  10. For the Spinach: In a enormous pot of salted boiling water, cook spinach unless comfortable, about 1 minute. Utilizing a spider or assorted wire strainer, select away spinach, allowing extra water to empty off, and switch to a bowl. (Reserve boiling water for noodles.) Squeeze out any extra water from spinach. Toss spinach with minced garlic, sesame oil, and ground sesame seeds, mixing properly to evenly coat. Station aside.

    Serious Eats / Vicky Wasik

  11. For the Noodles: Add noodles to the boiling water and cook unless comfortable but still chewy (roughly 6 minutes, even though this would possibly well moreover simply depend on the put of noodles you resolve). Drain correct into a colander and rinse noodles with chilly running water. Allow to empty properly.

  12. Transfer noodles to a enormous serving or mixing bowl. If the noodle strands are very long, snip them once or twice, the enlighten of kitchen shears, to shorten them to a extra manageable dimension (but be careful not to originate the lengths too short).

    Serious Eats / Vicky Wasik

  13. In a diminutive bowl, mosey collectively soy sauce and sugar, then add this soy sauce mixture to the noodles, tossing properly to coat. Add pork and mushrooms, carrot and onion, and slivered eggs. Add ground sesame seeds. Drizzle with sesame oil, then toss unless completely blended. Taste and alter seasoning if desired.

    Serious Eats / Vicky Wasik

  14. Add spinach and toss once extra to mix. Support japchae heat or at room temperature.

Particular Tools

8-inch nonstick skillet, appealing-mesh strainer, enormous stainless-steel skillet or forged iron skillet


For extra steering and product ideas for the Korean substances referred to as for here, learn our article on Korean pantry essentials.

Assemble-Ahead and Storage

The japchae would possibly well be made as much as in some unspecified time in the future prematurely. Preserve refrigerated, then at the moment sauté in a diminutive quantity of oil to rewarm.

Learn Extra

  • Korean Food 101: Crucial Recipes to Know and Admire
  • Concepts on how to Stock a Korean Pantry

Learn Extra

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