Chewy and Savory Eomuk Japchae (Stir-Fried Glass Noodles with Fishcakes)
A stir-fried glass noodle dish easily made by stir-frying fish cakes and leftover vegetables instead of meat.
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 is a quick and effortless japchae made by stir-frying square fish cakes and leftover vegetables instead of meat. Boiling the glass noodles slightly less than the package instructions and then stir-frying them in oil with seasoning keeps them chewy for a long time without getting soggy. It is mild, nutty, and perfect for the whole family to enjoy together.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sweet potato glass noodles (dangmyeon)150 g
- Square fish cake (eomuk)2 sheets
- Onion1/4
- Bell peppera little of each
- Mushroomsa little of each
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Oyster sauce1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- You can also use carrots, garlic chives, or scallions.
- You can use brown sugar instead to give the glass noodles a deeper color.
Steps
Prepare the ingredients
Here is 150g of sweet potato glass noodles, which is about 3 servings.
I prepared 2 sheets of square fish cake, 1/4 onion, and small leftover scraps of king oyster mushrooms, green bell pepper, and bell pepper.
You can also use carrots, garlic chives, or scallions.
Slice the ingredients
Cut the square fish cake in half and julienne it, and julienne the rest of the vegetables to a similar length.
Stir-fry the ingredients
Heat a little oil in a heated pan, add the mushrooms and onion together, and stir-fry until slightly softened.
Sprinkle about two pinches of salt to season, stir-fry, and transfer to a plate.
Add the sliced fish cake and bell pepper together and stir-fry briskly. Add two pinches of salt, stir-fry, and transfer to a plate, spreading them out to cool.
Boil the glass noodles
Add the glass noodles to boiling water and boil for about 8 to 9 minutes.
You need to boil them about 2 minutes less than the cooking time printed on the package to enjoy a chewy texture.
Rinse quickly in cold water to cool them down, then drain well.
Cut them with scissors into easy-to-eat lengths.
Stir-fry the glass noodles
Heat a generous amount of oil in a heated pan and stir-fry the glass noodles so they are coated in oil.
Add 2 tbsp regular soy sauce and 1 tbsp oyster sauce, stir-fry until evenly colored, then add 1/2 tbsp sugar and mix evenly.
You can use brown sugar instead to give the glass noodles a deeper color.
Seasoning while stir-frying in oil like this preserves the chewiness of the noodles and prevents them from getting soggy.
The reason they were boiled 1 to 2 minutes less is that they need to be stir-fried once more in the pan.
Add vegetables and finish
Turn off the heat, add all the vegetables and mix, then taste and adjust with soy sauce if it tastes bland; finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds at the end.
Complete
Because the vegetables were not stir-fried for long, the texture is really nice.
The glass noodles are perfectly seasoned as well.
Nutty, chewy fish cakes, glass noodles, and vegetables come together so that even with simple preparation, it tastes delicious.
If you suddenly crave japchae, enjoy it with this super simple fish cake japchae.
Stir-fry the ingredients while the glass noodles boil, then stir-fry the boiled noodles, and it is finished in a flash.
Ppunwife's tips
- You need to boil them about 2 minutes less than the cooking time printed on the package to enjoy a chewy texture.
- Seasoning while stir-frying in oil like this preserves the chewiness of the noodles and prevents them from getting soggy.
- Stir-fry the ingredients while the glass noodles boil, then stir-fry the boiled noodles, and it is finished in a flash.
FAQ
Why boil the glass noodles for less time than stated on the package?
Because they must be stir-fried once more in the pan with oil and seasoning, boiling them about 1 to 2 minutes less preserves their chewy texture.
What should I do to give the japchae a deeper color?
When stir-frying the glass noodles with seasoning, using brown sugar instead of regular sugar will give them an appetizing, deep color.
Can I add ingredients other than the prepared vegetables?
Depending on what you have in the fridge, julienning and stir-frying carrots, scallions, or garlic chives together also works very well.
How can I substitute oyster sauce if I do not have it? AI-generated
Generally, you can slightly increase the amount of regular soy sauce instead of oyster sauce and add a small amount of oligosaccharide syrup or sugar to match the savory umami flavor.
