Jump to Recipe·Print Recipe
Spicy Japchae, authentic japchae recipe for spicy food lovers!
Hey, foodies! 🌶️ Today, I’m bringing you a unique Japchae recipe that will set your taste buds on fire 🔥 – Spicy Japchae!
If you’re a spice enthusiast like me, you’re in for a treat. This unique version hails from Busan and Gunsan coastal areas in South Korea, where the abundance of seafood takes center stage, resulting in a flavorful twist using fish cake instead of the traditional beef found in Seoul/Gyeonggi-style Japchae – which is the classic japchae.
Here is my classic japchae recipe with beef!
Here is my plant-based version of the classic japchae recipe!
Vegetarian Japchae Recipe
Spicy Japchae is a very attractive dish with the perfect balance of heat, sweetness, and umami. This is not your average Japchae. And today, I’m excited to share the recipe and a step-by-step video with you!
Are you ready for a Spicy Japchae recipe?
This spicy sensation comes from the vibrant coastal regions of Busan and Gunsan. With an abundance of seafood at their disposal, the locals have crafted a Japchae that deviates from the norm. Instead of the usual beef, they opt for fish cake, adding a unique twist to this beloved Korean dish.
Spicy Japchae can be savored in two delightful ways
Bibim or Hot Saucy style. The Bibim version is reminiscent of street-style food, which you can find easily in traditional street markets in Busan and Gunsan. On the other hand, the Hot Saucy style is a cozy, home-cooked delight, offering warmth in every bite. With Korea’s chilly weather in mind, I’ve chosen to showcase the comforting Hot Saucy style.
Now, let’s dive into the kitchen and whip up this mouthwatering dish together. It’s quick, easy, and a fantastic weeknight dinner idea for those craving authentic Korean flavors.
Soak dangmyeon, Korean glass noodles, in hot water for 10 to 15 minutes. Cut them into half if they are too long.
Meanwhile, cut and prep all the vegetables.
Slice yubu (fried beancurd) or fish cake of your choice. Cut and separate enoki mushrooms with your hands. (You can use any other mushrooms you like!) Slice onion and julienne carrot.
Chop some garlic and green onions too.
Combine all the ingredients for the sauce in a cold large wok, skillet, or pot.
For the Sauce
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 3 tbsp Yondu (fermented vegetable sauce) – you can substitute with oyster sauce, fish sauce, or Tsuyu
- 3 tbsp agave nectar or sugar
- 1/4 tsp black pepper
- 3 to 4 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp chopped garlic
- 3 green onions, chopped
Turn on the heat to medium-low to medium and cook the sauce for 3 to 4 minutes or until the sauce is simmering and you can smell the aroma of garlic and green onion.
Add sliced yubu, mushrooms, onion, and carrot into the sauce and stir-fry for 1 to 2 minutes.
Drain the noodles and add them to the wok along with soybean sprouts. If you are using regular beansprouts, don’t add them now; add them when you add chive and chili at the end.
Cover and let it cook for 5 minutes. If you want this Japchae to be saucier, add 1 cup of vegetable or chicken stock at this point. Don’t open the lid before 5 minutes have passed; otherwise, the beansprouts might develop an unpleasant smell.
Meanwhile, cut some chives into 2″ long pieces and chop some 2 spicy chili. Spicy chili is optional to your taste, and you can substitute chive for baby spinach, baby kale, or your choice of green leafy vegetable.
Open the lid and stir everything together. Remove from the heat, and add chives and peppers (and beansprouts if you’re using regular beansprouts). Transfer to a serving bowl/plate. Garnish with some sesame seeds and sesame oil. Enjoy!
So, if you’re ready to elevate your taste buds and try something beyond the ordinary, try my Spicy Japchae recipe, embracing the bold flavors inspired by the coastal beauty of South Korea!
Don’t forget to subscribe for quick and easy recipes, and stay tuned for more! Happy cooking! 🌶️🥢
#SpicyJapchae #AsianAtHome #KoreanCuisine
Spicy Japchae
- Author: Seonkyoung Longest
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
Scale
- 8 to 9 oz Dangmyeon (Korean glass noodles)
- 3 to 4 oz yubu (fried beancurd or fish cake), cut into long thin pieces
- 5 oz enoki mushrooms, separated by hand into bite sizes
- 1 small onion, sliced
- 2 oz carrot, julienned
- 1 lb soybean sprouts or beansprouts
- 2 oz chive, cut into 2” long pieces
- 1 to 2 serrano peppers, chopped (optional)
For the Sauce
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 3 tbsp Yondu (fermented vegetable sauce) – you can substitute with oyster sauce, fish sauce, or Tsuyu
- 3 tbsp agave nectar or sugar
- 1/4 tsp black pepper
- 3 to 4 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp chopped garlic
- 3 green onions, chopped
For the Garnish
- Sesame seeds
- Sesame oil
Instructions
- Soak dangmyeon in hot water for 10 to 15 minutes.
- Meanwhile, cut and prep all the vegetables.
- Combine all the sauce ingredients in a cold large wok, skillet, or pot. Turn on the heat to medium-low to medium and cook the sauce for 3 to 4 minutes or until the sauce is simmering and you can smell the aroma of garlic and green onion.
- Add sliced yubu, mushrooms, onion, and carrot into the sauce and stir-fry for 1 to 2 minutes.
- Drain the noodles and add them to the wok along with soybean sprouts. If you are using regular beansprouts, don’t add them now; add them when you add chive and chili at the end.
- Cover and let it cook for 5 minutes. If you want this Japchae to be saucier, add 1 cup of vegetable or chicken stock at this point. Don’t open the lid before 5 minutes have passed; otherwise, the beansprouts might develop an unpleasant smell.
- Open the lid and stir everything together. Remove from the heat, and add chives and peppers (and beansprouts if you’re using regular beansprouts). Transfer to a serving bowl/plate. Garnish with some sesame seeds and sesame oil. Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
