Seafood Glass Noodle Stir-Fry — Haemul Japchae
Korean glass noodle stir-fry with shrimp, squid, and clam tossed with spinach, carrot, shiitake, and onion in a soy-sesame glaze, finished with sesame seeds and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g glass noodles in warm water 10 minutes, drain. Julienne 120g carrot; thinly slice 160g onion, 100g shiitake caps, 2 scallions. Mince 6 garlic cloves. Mix 60ml soy sauce, 20ml mirin, 20g brown sugar, 40ml sesame oil in a bowl. Have 160g shrimp, 140g squid rings, 100g clams ready.
Boil
Cook soaked noodles in salted water over high heat 5 minutes until tender. Drain, rinse under cold water, toss with 2 tsp sesame oil. While noodles cool, blanch 140g spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil and a pinch of salt.
Saute
Heat 1 tbsp neutral oil in a wide skillet over medium-high heat. Stir-fry carrot and onion 2–3 minutes until just tender, add shiitake, cook 90 seconds until softened. Lift vegetables to a plate.
Sear
Raise heat to high, add remaining 1 tbsp neutral oil. Stir-fry shrimp and squid 2 minutes until pink and opaque. Add clams, toss 30 seconds until heated through.
Glaze
Return vegetables and noodles to pan over medium heat. Add soy-mirin-sugar-sesame oil mixture and minced garlic with black pepper. Toss 2–3 minutes until noodles are glossy and seafood well coated.
Plate
Transfer japchae to serving plates, scatter scallions and sesame seeds over the top. Serve immediately.
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