Spicy Japchae (Spicy Glass Noodles with Vegetables)

Ingredients

• If you pour boiling water over the glass noodles and leave them for about 10 minutes, they will soften and soak well. It is very convenient to pour boiling water over glass noodles when you need them in a hurry. Remove the softened, soaked glass noodles from the water and drain them in a strainer.
• It tastes much better if you add so many soybean sprouts that it feels like a bit too much.
• The savory and chewy fish cake goes well with the glass noodles, but you can also use round fish cakes instead of square fish cakes.
• I added plenty of chili peppers because I wanted to taste twice the spiciness, but you can cut the amount in half.

Steps

1. Prepare the ingredients

   

   

   

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   The ingredients for spicy japchae soup are really simple.

   Glass noodles and the soybean sprouts that will take charge of the refreshing broth. It tastes much better if you add so many soybean sprouts that it feels like a bit too much.

   The savory, chewy fish cake goes well with the glass noodles, but you can use round fish cakes instead of square fish cakes.

   Large green onion and Cheongyang chili peppers that will add spiciness and aroma, and seaweed flakes that will add a nutty flavor at the end—that is about it.

   If you pour boiling water over the glass noodles and leave them for about 10 minutes, they will soften and soak well.

   When you need glass noodles in a hurry, it is very convenient to pour boiling water over them. Remove the softened, soaked glass noodles from the water and drain them in a strainer.

2. Slice the ingredients

   

   

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   Thinly julienne the square fish cake, and thinly slice the green onion and chili peppers.

   I added plenty of chili peppers because I wanted to taste twice the spiciness, but you can cut the amount in half.

3. Cook the soup

   

   

   

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   Pour the anchovy broth into a pot, and once it comes to a rolling boil, add the soybean sprouts, garlic, and gochugaru.

   Although it is a single-bowl dish, the portion is generous like 2 servings, so it is good to use plenty of broth.

   

   

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   Add the tuna extract sauce and sand lance fish sauce together, and boil for about 3 minutes until the soybean sprouts are cooked.

   I think the tuna extract sauce and fish sauce really bring out the deep savory richness of the noodle soup.

   Once the soybean sprouts are cooked, taste the broth, and if it is bland, adjust with salt.

   

   

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   Add the soaked glass noodles and fish cake together and boil for about 2 minutes; the noodles will cook quickly.

   Keep an eye on how well the soaked noodles and fish cake are cooking and adjust the time so they stay chewy.

   

   

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   Add the green onion, chili peppers, and a little ground black pepper, and boil just a little longer to let the aromas blend, and it is done.

   

   Transfer to a bowl and top with seaweed flakes at the end, and you have the perfect spicy japchae soup.

   If you nurse a hangover with this spicy japchae soup the day after drinking, you will not even think about jjamppong next time.

   After eating it, it is truly a satisfying one-bowl meal that completely clears out your stomach.

   
   

   Do you still not want to eat this?

   The combination of the spicy, rich broth and glass noodles is just perfect.

   If you try it, you will come to love this noodle and soup dish just like I do.

   The soybean sprouts are the stars along with the glass noodles, so be sure to include them and enjoy delicious results.

Ppunwife's tips

• Although it is a single-bowl dish, the portion is generous like 2 servings, so it is good to use plenty of broth.
• Once the soybean sprouts are cooked, taste the broth, and if it is bland, adjust with salt.
• Keep an eye on how well the soaked noodles and fish cake are cooking and adjust the time so they stay chewy.

FAQ

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