One-Pan Japchae
Steamed to Perfection! Zero Greasiness, Light & Clean One-Pan Japchae – You Must Try This!
Tired of the complicated process of stir-frying ingredients separately and boiling/rinsing glass noodles? Say goodbye to that hassle! This recipe creates a delicious japchae with a clean, light flavor, using absolutely no cooking oil. The pre-soaked glass noodles remain wonderfully chewy, making this the golden recipe for one-pan japchae. Give it a try!
Ingredients- 200g glass noodles
- 1/3 medium carrot (approx. 50g)
- 1 medium onion (approx. 150g)
- 1 handful of chives (approx. 50g)
- 2 shiitake mushrooms (approx. 30g)
- 2 handfuls of oyster mushrooms (approx. 50g)
- 1.5 sheets of square fish cake (approx. 50g)
- 1/2 red bell pepper (approx. 40g)
- 1/2 yellow bell pepper (approx. 40g)
Seasoning- 6 Tbsp soy sauce (90ml)
- 1 Tbsp sugar (15g)
- 2 Tbsp corn syrup or oligosaccharide (30ml)
- 1 tsp garlic powder (2g) (or 0.5 Tbsp minced garlic)
- 5 Tbsp sesame oil (75ml)
- A pinch of toasted sesame seeds
- A pinch of salt
- 6 Tbsp soy sauce (90ml)
- 1 Tbsp sugar (15g)
- 2 Tbsp corn syrup or oligosaccharide (30ml)
- 1 tsp garlic powder (2g) (or 0.5 Tbsp minced garlic)
- 5 Tbsp sesame oil (75ml)
- A pinch of toasted sesame seeds
- A pinch of salt
Cooking Instructions
Step 1
Soak the glass noodles in lukewarm water for about 1 hour before you start cooking. Soaking them in advance helps the noodles absorb the sauce well and maintain a chewy texture.
Step 2
After soaking, rinse the glass noodles under running water two to three times to remove excess starch. Drain them thoroughly in a colander. Properly draining the noodles prevents them from becoming mushy or clumping together.
Step 3
Prepare all the vegetables and fish cakes for the japchae by washing and trimming them thoroughly. Fresh ingredients are the foundation of a delicious dish.
Step 4
Cut each ingredient into sizes suitable for japchae. Julienne the carrot, bell peppers, and fish cake into strips about 5-6 cm long. Thinly slice the shiitake mushrooms, and shred the oyster mushrooms into bite-sized pieces. Thickly julienne the onion so it absorbs the sauce well.
Step 5
In a large bowl, combine 6 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp corn syrup, 1 tsp garlic powder, and 3 Tbsp sesame oil. Mix well to create the flavorful japchae sauce. (Tip: If you’re using minced garlic instead of garlic powder, use 0.5 Tbsp. The remaining 2 Tbsp of sesame oil and salt will be added at the end of cooking.)
Step 6
Now, let’s prepare for the one-pan japchae. Use a deep, wide pan (a wok is recommended). First, place the onion, which releases the most moisture, and the carrot, which needs a bit more cooking time due to its firmness, at the bottom of the pan. Placing moist vegetables at the bottom helps prevent other ingredients from sticking to the pan as they cook.
Step 7
On top of the onion and carrot, arrange the colorful bell peppers and the tender oyster mushrooms attractively.
Step 8
Add the shiitake mushrooms, distributing them evenly to enhance the aromatic flavor.
Step 9
Lightly sprinkle a pinch of salt over the layered vegetables. This step seasons the ingredients subtly and helps balance the overall flavor of the dish.
Step 10
Next, add the sliced square fish cake. Using fish cake eliminates the need for the often tedious step of marinating and stir-frying meat. It adds a pleasant chewiness and umami that complements the japchae perfectly, making it delicious even without meat.
Step 11
Finally, cut the pre-soaked glass noodles 2-3 times with scissors into manageable lengths and spread them evenly over the other ingredients in the pan. Cutting the noodles prevents them from tangling when you mix everything later.
Step 12
To ensure there’s enough moisture for steaming, pour 8-10 Tbsp of water (approx. 120-150ml) evenly around the edges of the pan. This water will turn into steam, cooking the ingredients and noodles gently.
Step 13
Cover the pan tightly with a lid and cook over medium-low heat for about 15 minutes. During this time, the moisture released from the vegetables and the added water will create steam, cooking the noodles and all ingredients indirectly. This steaming method results in japchae that is firm and chewy, similar to uncooked noodles.
Step 14
After 15 minutes, remove the lid to check if the ingredients are cooked. Then, pour the prepared delicious sauce evenly over the ingredients in the pan.
Step 15
Using a spatula, gently toss and mix everything in the pan to ensure the sauce coats all the ingredients and noodles evenly. Continue to cook over low heat for another 1-2 minutes. If the noodles seem to be clumping or the mixture appears too dry while stir-frying, add a little more sesame oil or water to reach your desired consistency. Taste the japchae and adjust the seasoning if needed by adding more soy sauce or salt for saltiness, or more corn syrup for sweetness.
Step 16
Finally, add the remaining 2 Tbsp of sesame oil for an extra burst of aroma and flavor. This final addition of sesame oil maximizes the fragrant quality of the japchae.
Step 17
Add the chopped fresh chives and toss gently using the residual heat of the pan. Chives should only be cooked slightly until they wilt, to preserve their fresh color and crisp texture.
Step 18
Finish by sprinkling a generous amount of toasted sesame seeds over the top. Sesame seeds add a nutty flavor and enhance the visual appeal of the dish.
Step 19
Voila! Your impressive one-pan japchae is ready, made without the need for separate stir-frying or the hassle of boiling and rinsing noodles. This recipe, which is light and flavorful without any cooking oil and keeps the noodles perfectly chewy, is truly a ‘golden recipe for japchae.’ Say goodbye to complicated and greasy japchae, and prepare a delightful festive meal with this simple yet delicious one-pan version!
