Stir-fried glass noodles coated with cooking oil after boiling, maintaining a chewy texture and preventing burning even when eaten the next day, featuring dried shiitake mushrooms and chives.
🙋 Recommended for
⭐ Those who want to make japchae that won’t burn even after sitting overnight
⭐ People preparing large quantities of japchae for holidays or banquets
⭐ Those looking to highlight the rich texture and savory taste of shiitake mushrooms without using meat
cooking oil 4 tablespoons (1 tablespoon for boiling, 3 tablespoons for stir-frying)
sesame oil 2 tablespoons
hulled sesame seeds 1 tablespoon
eggs 1–2 (for egg custard, optional)
Recipe 🍳
Soak dried shiitake mushrooms in water for 30 minutes, then squeeze out excess moisture, remove stems, and slice thinly.
Cut onion into 0.5cm thick slices, chop chives into 5cm lengths, and julienne carrot finely.
In a bowl, mix soy sauce 6 tablespoons, oyster sauce 3 tablespoons, sugar 1 tablespoon, mirin 5 tablespoons, minced garlic 1 tablespoon, black pepper 1/2 teaspoon, and water 150ml to make the seasoning sauce.
Bring 2L of water to boil in a pot, add soy sauce 5 tablespoons and brown sugar 3 tablespoons. Add glass noodles and 1 tablespoon of cooking oil, and cook for 5 minutes. Drain through a colander.
Transfer boiled noodles to a wok, cut in half with scissors, then add 3 tablespoons of cooking oil and stir-fry over medium-low heat for 3 minutes to coat the noodles.
Add julienned carrot and onion to the wok and stir-fry together for 1 minute over medium-low heat.
Add the prepared seasoning sauce and sliced shiitake mushrooms, and continue stir-frying over medium-low heat for 3 minutes. Add 2–3 tablespoons of water if mixture becomes too dry.
Add chives and mix evenly, then immediately turn off the heat.
Sprinkle with 2 tablespoons of sesame oil and 1 tablespoon of hulled sesame seeds, then top with prepared egg custard strips to finish.
Slice vegetables and soaked shiitake mushrooms, and prepare the soy sauce-based seasoning sauce.
Boil glass noodles in water with soy sauce and brown sugar for 5 minutes, drain, then coat with cooking oil and stir-fry for 3 minutes.
Stir-fry noodles, vegetables, shiitake mushrooms, and seasoning sauce in order, then finish by adding chives, sesame oil, and hulled sesame seeds.
Cooking tips 💡
Boiling glass noodles in a mixture of soy sauce and brown sugar infuses the noodles with deep color and rich flavor, making them more appetizing.
Stir-frying boiled noodles with cooking oil for 3 minutes removes moisture and creates a protective coating, which prevents burning even the next day.
Chives cook quickly from residual heat, so add them at the end and mix gently before turning off the heat to avoid toughness.