Quick & Easy Bulgogi Japchae
Whip up Delicious Japchae Effortlessly with Pork Bulgogi Leftovers!
We often have pork bulgogi as a side dish, but sometimes time is short and ingredients are scarce, yet we crave japchae! This is the method we use at home for those moments. If you have leftover bulgogi, simply cook the glass noodles and enjoy a simple, delicious japchae! Measurements are based on a standard Korean rice spoon.
Pork Bulgogi Ingredients- 300g Pork
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Oil
- 1/2 Onion (sliced)
Additional Japchae Ingredients- 200g Glass Noodles (Dangmyeon)
- 150g Enoki Mushrooms
- 3 Tbsp Cooking Oil
- 4.5 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 2 Tbsp Sesame Oil (1+1)
- Pinch of Black Pepper
- 200g Glass Noodles (Dangmyeon)
- 150g Enoki Mushrooms
- 3 Tbsp Cooking Oil
- 4.5 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 2 Tbsp Sesame Oil (1+1)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, marinate the pork. Add the sugar to the pork and mix well, then add soy sauce, minced garlic, and sesame oil. Gently knead to combine and let it marinate for at least 10 minutes.
Step 2
Heat a pan over medium-high heat, then add the marinated pork and sliced onion. Stir-fry until the pork is thoroughly cooked and the onion is tender.
Step 3
Prepare the enoki mushrooms by trimming the tough end and gently separating them into strands with your fingers. While optional, enoki mushrooms add a delightful texture. However, be mindful that they release water, so avoid using too much.
Step 4
The portion of 200g of glass noodles is approximately what you can hold firmly between your thumb and index finger. (This is based on the average size of an adult woman’s hand.)
Step 5
Bring a pot of water to a rolling boil, then add the glass noodles and cook for 5 minutes. (We will cook them for a total of 6 minutes, so you’ll add the mushrooms for the last minute.)
Step 6
Since the noodles will be stir-fried immediately after boiling, prepare the sauce mixture in advance. In a bowl, combine 3 Tbsp cooking oil, 4.5 Tbsp soy sauce, and 1 Tbsp sesame oil. Mix well.
Step 7
After the noodles have cooked for 5 minutes, add the separated enoki mushrooms to the boiling water and cook for the remaining 1 minute. This ensures the noodles are tender yet maintain a pleasant chewiness.
Step 8
Once the 6 minutes of cooking are complete, carefully drain the glass noodles and enoki mushrooms. Ensure excess water is removed to prevent the japchae from becoming watery and bland.
Step 9
Now, let’s assemble the japchae! Pour the prepared sauce into a pan and heat over medium-low heat. Once the sauce begins to simmer, add the drained glass noodles, enoki mushrooms, and the cooked pork bulgogi. Stir-fry quickly and thoroughly to coat everything evenly with the sauce. Stirring rapidly will help prevent the noodles from becoming mushy. ^^ Taste and adjust seasoning if needed, adding a little more soy sauce, sesame oil, or sugar to your preference.
Step 10
Finally, drizzle in the remaining 1 Tbsp of sesame oil for a rich aroma and glossy finish. Sprinkle with a pinch of black pepper, if desired. Serve immediately while warm to best enjoy the chewy noodles and savory bulgogi filling. Enjoy your delicious meal! ^^
