Glistening and Delicious Japchae
How to Make Shiny and Tasty Japchae with Basic Ingredients
This is the Japchae I made for Mint’s birthday menu! I bought only the Japchae-cut pork and used the vegetables I had at home to make a simple and neat dish. Referring to the ‘Golden Recipe for Japchae’ from Saengsaengjeongbotong made it easy to create shiny and flavorful Japchae. This holiday season, let’s make delicious pork Japchae and win hearts!
Main Ingredients
- 300g glass noodles (dangmyeon)
- 1 onion
- 1/2 carrot
- 4 stalks of green onion (green parts only)
- 300g pork (for Japchae)
Pork Marinade
- 1 Tbsp cooking wine (mirin)
- Pinch of black pepper
Noodle Seasoning & Cooking
- 70ml soy sauce
- 140ml corn syrup (or rice syrup)
- 4 Tbsp cooking oil
- 2 Tbsp sesame oil
- 1 Tbsp cooking wine (mirin)
- Pinch of black pepper
Noodle Seasoning & Cooking
- 70ml soy sauce
- 140ml corn syrup (or rice syrup)
- 4 Tbsp cooking oil
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare all the ingredients for the Japchae. Wash the onion, green onions, and carrots thoroughly. Also, get the Japchae-cut pork ready.
Step 2
Wash all the vegetables under running water. Then, slice them into long, thin strips suitable for stir-frying. Try to cut the carrots and onions into similar lengths for a visually appealing result.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add a pinch of salt. Sauté the sliced onions and carrots until they are slightly softened. Avoid overcooking, as they can become mushy. Stir-frying quickly over high heat is best.
Step 4
Use only the green parts of the green onions. Add a little cooking oil to the pan and stir-fry them quickly over high heat to bring out their aroma. Lightly stir-frying preserves their crisp texture.
Step 5
In a bowl, combine the Japchae-cut pork with 1 tablespoon of cooking wine and a pinch of black pepper for marinating. Heat cooking oil in a pan over medium heat and stir-fry the pork until it’s golden brown and any liquid has evaporated.
Step 6
Bring a pot of water to a boil. Add the glass noodles directly to the boiling water without soaking them beforehand. (Soaking is not necessary and cooking directly makes them the most chewy).
Step 7
Once the water returns to a boil after adding the noodles, continue to boil for about 2 more minutes, then immediately turn off the heat.
Step 8
With the heat turned off, add 1.5 tablespoons of cooking oil to the cooked noodles. This prevents them from sticking together and makes them chewier. Do not cover the pot; let them sit for 6 minutes.
Step 9
After 6 minutes, drain the noodles thoroughly using a colander. Crucially, do NOT rinse them under cold water. Rinsing will wash away their desirable chewy texture.
Step 10
In a large wok or deep pan, combine 70ml of soy sauce, 140ml of corn syrup, and 4 tablespoons of cooking oil. This is your perfect sauce base for delicious Japchae.
Step 11
Add the drained noodles to the sauce and mix well, ensuring every strand is coated. Allow the noodles to absorb the sauce.
Step 12
Stir-fry the noodles over high heat for about 3 minutes, as if simmering, then reduce the heat to low and continue cooking until all the liquid has evaporated, allowing the sauce to penetrate the noodles.
Step 13
Add all the stir-fried vegetables and pork to the noodles that have been well-simmered in the sauce. Mix everything together gently until the colors are beautifully combined.
Step 14
Finally, drizzle with 2 tablespoons of sesame oil and sprinkle with toasted sesame seeds. This adds a nutty aroma and elevates the overall flavor of the Japchae.
Step 15
Voilà! Your glistening and mouthwatering Japchae is ready! It looks absolutely fantastic and is sure to whet your appetite.
