Spring Greens Japchae: One-Pan, No-Boil Recipe
Experience the Freshness of Spring with this Easy One-Pan Japchae!
This recipe features the delightful aroma of ‘chamnamul’ (Korean potherb), a vibrant spring green, instead of traditional spinach in our Japchae. What makes this recipe truly special is its ‘one-pan, no-boil’ method – you won’t need to boil the noodles separately or stir-fry individual ingredients. Everything cooks together in a single pan, making Japchae preparation surprisingly simple and convenient. Embrace the season with this healthy and delicious Japchae made effortlessly at home!
Main Ingredients- Chamnamul (Korean potherb) 150g
- Glass noodles (Japchae noodles) 150g
- Onion 1
- Carrot 1
- Mushrooms (e.g., Oyster mushrooms, Shiitake mushrooms) a generous amount
- Green onion 1/2 stalk
Seasoning- Minced garlic 1 tsp
- Soy sauce (or seasoned soy sauce) 5 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Black pepper a pinch
- Toasted sesame seeds a pinch
- Minced garlic 1 tsp
- Soy sauce (or seasoned soy sauce) 5 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Black pepper a pinch
- Toasted sesame seeds a pinch
Cooking Instructions
Step 1
First, rinse the glass noodles thoroughly. Then, soak them in cold filtered water for at least 1 hour, or even longer, until they are pliable and soft. This soaking process ensures the noodles will be chewy yet tender when cooked.
Step 2
Wash the spring greens (chamnamul) under running water until clean. Gently pat them dry to remove excess moisture. Leaving too much water can dilute the flavor of the Japchae.
Step 3
Slice the onion and carrot into thick julienne strips. Prepare the mushrooms by tearing them into bite-sized pieces or slicing them. Feel free to add other types of mushrooms like wood ear mushrooms or shiitake mushrooms according to your preference. (Prepare all vegetables and mushrooms, except for the chamnamul, at this stage.)
Step 4
Now, let’s start the one-pan cooking! In a wide pan, spread the sliced onions evenly across the bottom, making sure they don’t overlap too much. The onions will release moisture and add a sweet aroma.
Step 5
On top of the onions, arrange the julienned carrots and prepared mushrooms, perhaps in a visually appealing pattern or by color.
Step 6
Drain the soaked glass noodles slightly. Then, place them in a neat pile in the center of the pan. If the noodles are too long, you can cut them in half before placing them in the pan.
Step 7
Cover the pan tightly with a lid, reduce the heat to low, and let it steam for about 10 minutes. The cooking time can vary slightly depending on the size of your pan and the amount of ingredients. Check periodically to ensure the noodles are becoming transparent and tender.
Step 8
While the noodles are cooking, prepare the flavorful seasoning sauce. In a bowl, combine the minced garlic, soy sauce, sugar, sesame oil, black pepper, and toasted sesame seeds. Mix well until everything is incorporated.
Step 9
Once the glass noodles are fully cooked, pour the prepared seasoning sauce evenly over the Japchae. Be very careful as the noodles will be extremely hot when you pour the sauce and mix!
Step 10
Add the prepared chamnamul, cut into bite-sized pieces (about 2-3 inches long), to the Japchae. Gently toss everything together until all ingredients are well coated with the sauce. Avoid vigorous mixing, as this can mush the delicate chamnamul.
Step 11
Taste the Japchae and adjust the seasoning if necessary. Add a little more salt or soy sauce if it’s not salty enough. You can let the chamnamul cook gently in the residual heat after turning off the stove, or stir-fry for about 1 minute on low heat before serving.
Step 12
Finally, drizzle a little more sesame oil over the top and sprinkle with toasted sesame seeds for an extra nutty aroma. Your delicious Spring Greens Japchae is now ready to be enjoyed!
