Today, let’s make Japchae, one of the best Korean noodle dishes of all time. But it’s not just any japchae recipe. It’s a super simple ONE-PAN RECIPE. It will be super easy just like cooking instant ramyun, so please give this a try. You won’t regret it.
JAPCHAE (2 servings)
Ingredients:
- 4 oz (120g) Korean glass noodles (dangmyeon)
- 1/2 lb (200g) pork loin (or beef tenderloin, chicken breast, etc.) (optional)
- 1/2 yellow onion
- 2 shiitake mushrooms (or oyster mushrooms, wood ear mushrooms, etc.)
- 1/3 carrot (50g)
- 2 oz (50g) red and yellow bell peppers
- 2 oz (50g) garlic chives (or baby spinach)
- 2 tbsp neutral-tasting oil
- Kosher salt and black pepper, to taste
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
Japchae Sauce:
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- Small pinch of MSG (optional)
- 1/3 cup (80ml) water
Instructions:
PREP INGREDIENTS
1. Soak the noodles in warm water (45℃/115℉) for 30 minutes. (If the noodles are too long unlike mine, give them a cut with scissors, about 8 inch (20cm) long.)
2. Cut the pork into long strips.
3. Thinly slice the onion and mushrooms. Cut the carrot into thin matchsticks. Cut the bell peppers and garlic chives into long strips.
MAKE SAUCE
In a small container, combine the soy sauce, oyster sauce, sugar, and MSG (if using). Add 1/3 cup (80ml) water and mix together until it’s well combined.
MAKE JAPCHAE
1. Check the noodles. After soaking, the noodles should be soft and bendable like this.
2. In a pan, heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, add the pork and salt and pepper to taste. Cook for 1 to 2 minutes or until no longer pink.
(If you want to make japchae with no protein, skip the pork and start with the vegetables. But add the sauce a little less. Otherwise, it can be too salty.)
3. Reduce the heat to medium. Add 1 tablespoon minced garlic along with the onion, carrot, and mushrooms. Stir-fry for 3 minutes or until the vegetables get soften up a little bit. Add the drained noodles and japchae sauce. Stir-fry for 3 minutes or until everything is evenly distributed.
4. Once most of the liquid has evaporated, reduce the heat to low. Add the bell peppers and garlic chives. Toss together for 1 minute. (If you’re using spinach instead of garlic chives, cook a little longer so that the spinach is completely wilted down.)
5. Turn the heat off. To finish, add the sesame oil and sesame seeds. Give it a final mix. Divide the noodles onto serving plates. Enjoy~!
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One-Pan Japchae
(Korean Glass Noodle Stir Fry)
2
servingsIngredients
4 oz (120g) Korean glass noodles (dangmyeon)
1/2 lb (200g) pork loin (or beef tenderloin, chicken breast, etc.) (optional)
1/2 yellow onion
2 shiitake mushrooms (or oyster mushrooms, wood ear mushrooms, etc.)
1/3 carrot (50g)
2 oz (50g) red and yellow bell peppers
2 oz (50g) garlic chives (or baby spinach)
2 tbsp neutral-tasting oil
Kosher salt and black pepper, to taste
1 tbsp minced garlic
1 tbsp toasted sesame oil
Generous pinch of toasted sesame seeds, to garnish
- Japchae Sauce:
1.5 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
Small pinch of MSG (optional)
1/3 cup (80ml) water
Directions
- Prep Ingredients
- Soak the noodles in warm water (45℃/115℉) for 30 minutes. (If the noodles are too long unlike mine, give them a cut with scissors, about 8 inch (20cm) long.)
- Cut the pork into long strips.
- Thinly slice the onion and mushrooms. Cut the carrot into thin matchsticks. Cut the bell peppers and garlic chives into long strips.
- Make Sauce
- In a small container, combine the soy sauce, oyster sauce, sugar, and MSG (if using). Add 1/3 cup (80ml) water and mix together until it’s well combined.
- Make Japchae
- Check the noodles. After soaking, the noodles should be soft and bendy.
- In a pan, heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, add the pork and salt and pepper to taste. Cook for 1 to 2 minutes or until no longer pink. (If you want to make japchae with no protein, skip the pork and start with the vegetables. But add the sauce a little less. Otherwise, it can be too salty.)
- Reduce the heat to medium. Add 1 tablespoon minced garlic along with the onion, carrot, and mushrooms. Stir-fry for 3 minutes or until the vegetables get soften up a little bit. Add the drained noodles and japchae sauce. Stir-fry for 3 minutes or until everything is evenly distributed.
- Once most of the liquid has evaporated, reduce the heat to low. Add the bell peppers and garlic chives. Toss together for 1 minute. (If you’re using spinach instead of garlic chives, cook a little longer so that the spinach is completely wilted down.)
- Turn the heat off. To finish, add the sesame oil and sesame seeds. Give it a final mix. Divide the noodles onto serving plates. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml