Seafood Japchae
75% authentic · Korean Fusion
A delightful twist on traditional Japchae, this version replaces beef with a medley of fresh seafood like shrimp and squid, offering a lighter, oceanic flavor profile while maintaining the classic noodle and vegetable combination.
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Ingredients
- Sweet potato noodles (dangmyeon)200g
- Shrimp, peeled and deveined150g
- Squid, cleaned and cut into rings100g
- Zucchini, julienned1/2 medium
- Carrot, julienned1/2 medium
- Red bell pepper, julienned1/2
- Green onions, chopped2
- Garlic, minced2 cloves
- Soy sauce4 tbsp
- Sesame oil2 tbsp
- Sugar1 tbsp
- Toasted sesame seeds1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling
Steps
- 1
Cook sweet potato noodles according to package directions. Drain, rinse with cold water, and cut into shorter lengths. Toss with 1 tsp sesame oil to prevent sticking.
- 2
Season shrimp and squid with a pinch of salt and pepper.
- 3
Julienne zucchini, carrot, and red bell pepper. Mince garlic. Chop green onions.
- 4
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Stir-fry shrimp and squid until just cooked through. Remove from pan and set aside.
- 5
Add the remaining 1 tbsp vegetable oil to the pan. Stir-fry zucchini, carrot, and bell pepper for 3-4 minutes until tender-crisp.
- 6
Add minced garlic and stir-fry for 30 seconds until fragrant.
- 7
Add the cooked noodles to the pan. Pour in soy sauce, sugar, and remaining sesame oil. Stir-fry for 5-7 minutes, tossing constantly, until noodles are cooked and coated.
- 8
Return the cooked seafood to the pan. Add most of the chopped green onions. Toss everything together gently until well combined and heated through.
- 9
Season with salt and pepper to taste. Stir in toasted sesame seeds.
- 10
Serve hot, garnished with the remaining green onions and extra sesame seeds.
