Japchae - Boiling Glass Noodles Directly in Seasoned Soy Broth Eliminates Draining and Separate Seasoning

Steps

1. 1

   Soak glass noodles in cold water for 1 hour. Julienne the fish cake, slice the shiitake mushrooms, cut Korean chives into 5-7cm lengths, and shred the carrot using a julienne grater.

2. 2

   Blanch the julienned fish cake in hot water for 10 seconds, then drain through a strainer.

3. 3

   Heat 4T cooking oil in a pan, stir-fry the fish cake, add 2T soy sauce, and toss lightly.

4. 4

   Add onion, carrot, and shiitake mushroom and stir-fry for 2 minutes.

5. 5

   In a pot, combine 1L water, 3T cooking oil, 10T soy sauce, and 4T dark brown sugar. Bring to a rolling boil, add the soaked glass noodles, and cook through.

6. 6

   When the broth has almost fully reduced, add the stir-fried fish cake, vegetables, and Korean chives, drizzle 1T sesame oil, and toss to combine.