Golden Recipe for Non-Soggy Japchae: How to Make Japchae with Mom

hello

It's our day :)

I was thinking of making something unique for the holidays, but

The braised short ribs and japchae I always end up making in the end~~

Japchae, in particular, has a visual appeal on the dining table

You're in charge, you know... haha

And of course, the taste goes without saying.

So, delicious japchae for the person visiting my house

I made this with my mom.

Just for today, not Mom's recipe

Even on Saengsaeng Jeonbotong, which many people know these days

It came out, and Baek Jong-won also taught me

Golden recipe for non-soaking japchae

I told my mom... haha

So, here is how to make japchae that doesn't get soggy.

I'll let you know :)

It takes a little time to prepare the ingredients.

First, wash the vegetables thoroughly and prepare them.

Slice the onions, carrots, bell peppers, etc. into strips.

Cut the chives into 5-6 cm lengths as well.

In the past, I used to blanch the spinach, season it, and add it.

These days, it tastes good even if you substitute it with chives or bell peppers.

I use it often because it's convenient.

In the last recipe, beef or

I seasoned it with bulgogi sauce and put it in.

This time, I prepared it with pork.

(For instructions on how to make Japchae with beef and Bulgogi, please refer to the link at the bottom.)

First, press with a kitchen towel to remove the blood, then

I'll let it marinate in the seasoning for a while.

Pork marinade: 1.5 tablespoons soy sauce, 0.5 tablespoons minced garlic

1.5 tablespoons cooking wine, 1 tablespoon sesame oil, a pinch of pepper

Mix everything together and let it sit for a while.

In a lightly oiled pan, cook the onions and carrots separately.

Stir-fry it. Sprinkle a little salt.

Soak the dried shiitake mushrooms in water for a while, then

After squeezing out the water, stir-fry in oil, then

Add a pinch of salt.

Stir-fry the pre-seasoned pork as well.

Once the pork is fully cooked, turn off the heat.

To wilt the chives

I placed it on top of the pork for a moment.

(You don't have to do this.)

Add the glass noodles to vigorously boiling water and cook for 11 minutes.

In the old recipe, soak in water beforehand

I used it, but in this golden recipe

Prepare by boiling immediately without soaking.

Rinse the fully boiled glass noodles thoroughly in cold water.

After removing the starch

Please drain the water using a sieve.

Now, I'm going to make the glass noodle sauce.

In a pot, add 8 tablespoons of soy sauce, 16 tablespoons of corn syrup, and 3 tablespoons of cooking oil

After adding it, boil it.

At this point, add the glass noodles to the seasoning sauce and stir-fry.

Please stir-fry while simmering until it thickens.

Once the sauce has been absorbed into the noodles to some extent

After turning off the heat, let the glass noodles cool down.

Now, the stir-fried vegetables, mushrooms, and pork,

And add glass noodles as well.

Finally, sprinkle with sesame oil and whole sesame seeds.

Mix it well, and the non-soggy japchae is complete.

I mixed everything together, and my mom tasted it for me.. haha

Passed!!! They say it's delicious.

Captivated Mom's Picky Taste

That perfect japchae

Taste and if it is bland, add soy sauce and sugar.

You can adjust it to your liking.

Perhaps because the seasoning has soaked into the glass noodles

It feels like the umami flavor is doubled.

Various vegetables and meat all at once

If you fill your mouth with it and eat

Salty and sweet

You know that taste, right?

I don't do it as much as I used to, so I spend time with my family

A little bit left over after eating a meal

I stir-fried it with rice the next day :)

With leftover Japchae, a versatile dish

Try using it in various ways.

How to make Hotteok

If I remember from my childhood, my mother, who had big hands

You made enough japchae to eat for several days and still have leftovers…

It’s partly because it’s a big house and they made a lot, but,

Older generations used to live abundantly, at least during the holidays

I think they really wanted to feed me.

Perhaps because it was made with such care and sincerity

The japchae that was exceptionally delicious

Deliciously this holiday season as well

I made and ate it :)

Your nostalgic holiday food is

What is it?