Ingredients
Units
Scale
- 8 to 9 oz Dangmyeon (Korean glass noodles)
- 3 to 4 oz yubu (fried beancurd or fish cake), cut into long thin pieces
- 5 oz enoki mushrooms, separated by hand into bite sizes
- 1 small onion, sliced
- 2 oz carrot, julienned
- 1 lb soybean sprouts or beansprouts
- 2 oz chive, cut into 2” long pieces
- 1 to 2 serrano peppers, chopped (optional)
For the Sauce
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 3 tbsp Yondu (fermented vegetable sauce) – you can substitute with oyster sauce, fish sauce, or Tsuyu
- 3 tbsp agave nectar or sugar
- 1/4 tsp black pepper
- 3 to 4 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp chopped garlic
- 3 green onions, chopped
For the Garnish
- Sesame seeds
- Sesame oil
Instructions
- Soak dangmyeon in hot water for 10 to 15 minutes.
- Meanwhile, cut and prep all the vegetables.
- Combine all the sauce ingredients in a cold large wok, skillet, or pot. Turn on the heat to medium-low to medium and cook the sauce for 3 to 4 minutes or until the sauce is simmering and you can smell the aroma of garlic and green onion.
- Add sliced yubu, mushrooms, onion, and carrot into the sauce and stir-fry for 1 to 2 minutes.
- Drain the noodles and add them to the wok along with soybean sprouts. If you are using regular beansprouts, don’t add them now; add them when you add chive and chili at the end.
- Cover and let it cook for 5 minutes. If you want this Japchae to be saucier, add 1 cup of vegetable or chicken stock at this point. Don’t open the lid before 5 minutes have passed; otherwise, the beansprouts might develop an unpleasant smell.
- Open the lid and stir everything together. Remove from the heat, and add chives and peppers (and beansprouts if you’re using regular beansprouts). Transfer to a serving bowl/plate. Garnish with some sesame seeds and sesame oil. Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
