Korean Seafood Japchae (Glass Noodles with Shrimp, Squid and Vegetables)

Name: Korean Seafood Japchae (Glass Noodles with Shrimp, Squid and Vegetables)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: glass noodles 150 g; shrimp 150 g; squid 100 g; spinach 100 g; carrot 1 piece; onion 1 piece; soy sauce 3 tsp; sugar 2 tsp; sesame oil 2 ts

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Shrimp and squid take over from meat, bringing two textures to the glass noodles: a springy snap from the shrimp and a firmer chew from the squid.

Scoring the squid makes it curl in the heat and leaves a pattern on the surface. Patted dry before they meet a very hot pan, the shrimp and squid sear instead of boiling in their own liquid. The moment the shrimp turn pink and the squid curls, they come out of the pan, rejoining the noodles only at the end. Glass noodles soaked thoroughly before boiling take up the seasoning evenly and turn glossy. Korean holiday tables sometimes swap this in for beef japchae.

Ingredients

servings

IngredientAmount

carrot1 piece

onion1 piece

sesame oil2 ts

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Instructions

6 steps

1

Soak 150 g glass noodles until pliable, then boil them just until chewy and drain well.

While still warm, toss with 1 tsp soy sauce and a little sesame oil so the strands do not stick together.
2

Pat 150 g shrimp dry, and cut 100 g squid into bite-size pieces, scoring the surface lightly if possible.

Remove excess moisture thoroughly because wet seafood steams in the pan instead of searing quickly.
3

Cook 100 g spinach briefly, just until wilted, then squeeze out the water.

Slice 1 carrot and 1 onion thinly, and stir-fry over medium heat until softened and lightly sweet, keeping the vegetables separate if the pan is crowded.
4

Heat the pan over high heat, then add the shrimp and squid and stir-fry for about 1 minute.

As soon as the shrimp turn pink and the squid curls, remove them so they stay tender.
5

Return the noodles to the pan, add the remaining 2 tsp soy sauce and 2 tsp sugar, and stir-fry over medium heat.

When the noodles look glossy and seasoned through, fold in the vegetables and seafood.
6

Lower the heat and drizzle in the remaining sesame oil, tossing everything gently so the seafood does not break.

If the noodles feel dry, add only a splash of water, then serve while warm and glossy.