Mushroom Japchae Recipe: A Savory Korean Stir-Fry Delight

Introduction

Japchai is an extremely popular dish in Korean cooking, consisting of tangy noodles, vegetables, and sometimes proteins such as tofu or beef. This dish is specially prepared on the occasion of Chusok, which is celebrated as a harvest festival in Korea.

Ingredients

• 9 ounces dangmyeon (sweet potato noodles; see Note)
• 6 ½ teaspoons sesame oil, divided
• ½ cup low-sodium Korean soy sauce, such as Sempio
• 3 tablespoons finely chopped scallions

• 4 ½ teaspoons Korean plum extract (see Note)
• 1 tablespoon ginger paste (see Note)
• 1 teaspoon ground pepper
• ¾ teaspoon granulated sugar
• ½ teaspoon kosher salt
• 6 tablespoons canola or grapeseed oil, divided
• 1 medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
• 2 medium mild green peppers, such as bell or poblano, sliced 1/4-inch thick
• 4 medium red hot peppers, such as Fresno or Jimmy Nardello, sliced 1/4-inch thick
• 2 medium carrots, cut into matchsticks
• 1 pound mushrooms,  such as shiitake, oyster and/or cremini, sliced 1/4-inch thick
• 8 dried wood ear mushrooms (1/8 ounce total), rehydrated in cold water
• Sesame seeds for garnish

Direction:

Boil water in a large pot. Add the noodles to the water and stir to prevent sticking. Cook the noodles until they are soft but slightly chewy, about 5 minutes. Then, drain the noodles and rinse them with cold water to cool them down. Drain well.

Sprinkle 2 teaspoons of sesame oil on the noodles and mix well. Cut the noodles in half with the help of scissors. Now turn the sieve 90 degrees and cut the noodles in half again. Keep it aside.

In a medium bowl combine the soy sauce, green onion, plum extract, ginger paste, pepper, sugar, salt, and the rest of the 4 1/2 teaspoons sesame oil. Keep it aside.

Heat a large flat-bottomed walk or griddle over high heat. Place a baking sheet near the stove. When the pan is hot and starts to smoke a little, add 1 teaspoon of canola (or grapefruit) oil. Add the cucumbers and cook, stirring, until they remain shiny but crisp, 1 to 2 minutes. Transfer the cucumbers to a baking sheet and let cool.

Add 1 teaspoon of canola (or grapefruit) oil to the pan and add the green and red peppers. Stir while cooking, stirring, until they are a bright color, 1 to 2 minutes. Transfer it to a baking sheet.

Add 1 teaspoon of canola (or grapefruit) oil to the pan again and add the carrots. Stir while cooking, stirring, until they are a bright color, 1 to 2 minutes. Transfer it to a baking sheet. Remove the pan from the heat.

Combine fresh mushrooms and dried mushrooms soaked in water in a large bowl. Sprinkle half of the sauce and mix well. Add the rest of the 3 teaspoons of canola (or grapefruit) oil to the pan; Heat over high heat until it starts to sparkle. Add half the mushrooms; Cook, stirring, until edges are crisp, 2 to 4 minutes. Transfer it to a baking sheet. Repeat the same process with the rest of the mushrooms.

Combine the noodles and vegetables in a large bowl. Add the rest of the sauce and mix well. Garnish with sesame seeds if desired.

Tips:

Dangmyon are long, chewy, clear noodles made from sweet potato starch. They are also sometimes known as japcha, sweet potato, cellophane or glass noodles. Find them at good Asian markets and online stores.

Korean plum extract (also known as plum syrup) is made by fermenting green plum and sugar. It adds a taste of sweetness and mild sourness to the dish. Find it on Asian markets and online stores.

To make ginger paste, grate the ginger on a microplane or with small holes in a box grater. Or the prepared paste can also be found in bottles or tubes at grocery stores.