Empty My Fridge
Japchae Recipe for the Spicy Food Lovers! Spicy Japchae Recipe
Ingredients
- Glass noodle8–9 oz
- Yubu · cut into long thin pieces3–4 oz
- Enoki mushroom5 oz
- Onion · sliced1
- Carrot · julienned2 oz
- Soybean1 lb
- Chive2 oz
- Serrano pepper · chopped1–2
- Sesame oil2 tbsp
- Soy sauce3 tbsp
- Fish sauce3 tbsp
- Agave nectar3 tbsp
- Black pepper¼ tsp
- Chili flake3–4 tbsp
- Garlic · chopped2 tbsp
- Scallion · chopped3
- Sesame seed
Instructions
- Soak the dangmyeon in hot water for 10 to 15 minutes.
- Meanwhile, cut and prepare all the vegetables.
- Combine all the sauce ingredients in a cold large wok, skillet or pot. Heat over medium-low to medium for 3 to 4 minutes, until it simmers and smells of garlic and green onion.
- Add the sliced yubu, mushrooms, onion and carrot to the sauce and stir-fry for 1 to 2 minutes.
- Drain the noodles and add them to the wok with the soybean sprouts. If using regular beansprouts, add them at the end with the chives and chili.
- Cover and cook for 5 minutes without lifting the lid. For a saucier dish, add 1 cup of vegetable or chicken stock at this point.
- Open the lid and stir everything together. Remove from heat and add the chives and peppers (and regular beansprouts if using). Transfer to a serving dish, garnish with sesame seeds and sesame oil, and enjoy.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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GarlicOnionScallionCarrotMushroomSoybeanGlass noodleEnoki mushroom
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