Spicy Seafood Japchae
Korean sweet potato starch noodles made with seafood and a spicy kick!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 ounces dangmyeon (당면 (Korean sweet potato starch noodles))
- 1 tablespoon vegetable or canola oil
- 1 tablespoon sesame oil
- 1/2 to 1 tablespoon gochugaru (preferably finely ground - see note)
- 1 small squid (about 4 ounces)
- 8 small shrimp (peeled and deveined)
- 1/4 medium onion (thinly sliced)
- ⅓ small carrot (cut into matchsticks)
- 2 to 3 fresh shiitake mushrooms (or mushrooms of your choice, thinly sliced)
- 2 ounces enoki mushrooms - optional
- 1 scallion (sliced diagonally)
- Salt and pepper
- 2 tablespoons soy sauce
- 1-1/2 tablespoons sugar
- 2 teaspoons minced garlic
- 1 tablespoon sesame oil
Instructions
- 1
Soak the noodles in warm water until soft (about 30 to 40 minutes), and drain.
- 2
Clean the shrimp and squid. Cut the squid into bite size pieces.
- 3
Prepare the vegetables, and mix all the sauce ingredients in a small bowl.
- 4
Add the vegetable oil, sesame oil, and the gochugaru to a pan, and heat until hot over medium low heat, stirring. Remove from the heat as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. Do not burn the gochugaru.
- 5
Turn the heat to medium, and add the noodles to the pan along with 1-1/2 tablespoons of the prepared sauce. Stir-fry until the noodles are soft, 3 to 4 minutes.
- 6
Remove the noodles onto a plate. In the same pan, stir fry the onion for a minute, and then carrot and mushrooms until wilted. Add a tablespoon of water if the vegetables look dry. Lightly season with salt and pepper.
- 7
Add the seafood and the remaining sauce, and stir-fry until the seafood is cooked through. Follow this by the scallion and optional enoki mushrooms until the scallions are slightly wilted.
- 8
Return the noodles to the pan, and toss everything well together. You can add a bit more sugar and/or soy sauce to taste.