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Spicy Seafood Japchae

Korean sweet potato starch noodles made with seafood and a spicy kick!

Servings: 2
Course: Side Dish , Appetizer , Others

Ingredients

For the noodles
  • 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
For the seafood and vegetables
  • 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
Sauce
  • 2 tablespoons soy sauce
  • 1-1/2 tablespoons sugar
  • 2 teaspoons minced garlic 
  • 1 tablespoon sesame oil

Instructions

    Cup of Yum
  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.

Notes

  • You can grind your regular gochugaru in a spice grinder. I used 1 tablespoon gochugaru for the first photo, and 1/2 tablespoon for the second photo.