Crisp Burdock Japchae (Stir-Fried Burdock and Glass Noodles)
A special japchae that makes use of leftover braised burdock root for a pleasantly crisp texture and delicate aroma.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish tosses side-dish braised burdock root with sweet potato glass noodles and vegetables, letting you enjoy the unique fragrance and crispness of burdock. Stir-frying the boiled noodles in oil first keeps them springy and prevents them from getting soggy over time. With its mild, savory soy sauce base, it is an effortless fit for entertaining guests.
- Servings
- 2–3 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried sweet potato glass noodles (dangmyeon)100 g
- Braised burdock root2 handfuls
- Garlic chives (buchu)1 handful
- Onion1/2
- Carrot1/4
- Egg garnish (jidan)
Noodle Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Sugar1/2 tbsp
Final Seasoning
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds
- I used garlic chives from the garden instead of spinach.
- You can also stir-fry mushrooms or seasoned meat to add.
Steps
Get some braised burdock root ready, like the kind used for side dishes.
Heat a pan with a little oil, add the onion and a little salt, and stir-fry until translucent.
For the salt, an amount you can pinch between your thumb and index finger is plenty.
Stir-fry the carrot with a little salt as well until tender and translucent.
Stir-fry the garlic chives just briefly until barely wilted.
Separate the eggs, fry them into thin sheets, let them cool, and slice them into thin strips.
Now all the ingredients are prepared.
Boil the sweet potato glass noodles in rolling boiling water for about 9 to 10 minutes.
You can also check the boiling time printed on the noodle package.
Rinse in cold water, drain thoroughly, and cut into easy-to-eat lengths ahead of time.
Add a generous amount of oil to a pan and stir-fry the boiled noodles.
Add 2 tbsp regular soy sauce and 1/2 tbsp sugar, tossing evenly as you stir-fry.
Once the noodles have taken on an even soy sauce color, remove them from the heat.
Add the vegetables to the stir-fried noodles along with 1/2 tbsp regular soy sauce, 1 tbsp toasted sesame oil, and toasted sesame seeds, then toss everything thoroughly so the ingredients and seasonings come together.
Taste, and if it is too bland, add more soy sauce.
Ppunwife's tips
- Stir-frying the noodles in oil keeps them springy and prevents them from getting soggy even after sitting for a while.
FAQ
Is there a trick to keep the glass noodles from turning soggy?
If you stir-fry the boiled and rinsed noodles in a pan with plenty of oil, they will keep their springy texture even as time passes.
Can I add ingredients other than the basic vegetables?
Depending on your preference, you can stir-fry mushrooms or seasoned meat and toss them in as well.
Can I use spinach instead of garlic chives?
This recipe originally uses garlic chives in place of spinach, so substituting spinach back in like typical japchae works just fine.
