Super Easy One-Pan Japchae
The Ultimate Simplified Japchae Recipe: Perfect for Holidays and Celebrations!
Hello everyone, it’s Superpower! Today, I’m excited to share a recipe for ‘One-Pan Japchae’ that minimizes the hassle while maximizing the flavor. Japchae, a beloved dish often found at Korean holidays and banquets, typically requires a lot of preparation: stir-frying various vegetables separately, soaking or boiling the glass noodles, and then mixing everything in a large bowl. This often means a mountain of dishes to wash afterward! But with this one-pan method, you can cook everything in a single pan, significantly reducing cleanup and simplifying the entire cooking process. This holiday season, use this one-pan japchae recipe to make your festive preparations a little easier. Let’s get started on how to make delicious one-pan japchae!
Ingredients (Serves 4)- Dried glass noodles (dangmyeon) for 4 servings (approx. 300-400g)
- Oyster mushrooms, 1 pack (approx. 200g)
- 1 onion
- 1/2 carrot
- 1/2 green onion (scallion)
- 3 cloves garlic, minced
- 2 pinches salt
- 10 Tbsp soy sauce (150ml)
- 5 Tbsp sugar (75ml)
- Pinch of black pepper
- 120ml water
- Cooking oil, as needed
- Sesame oil, as needed
- Toasted sesame seeds, as needed
Cooking Instructions
Step 1
In a large bowl, place the dried glass noodles and cover with warm water. Let them soak for at least 30 minutes, or until they are softened. Properly soaked noodles will prevent clumping and ensure even cooking.
Step 2
Prepare the oyster mushrooms by tearing them into manageable, bite-sized pieces along the grain. Discard or finely chop any tough stem parts.
Step 3
Time to prep the vegetables. Thinly slice the onion into roughly 1cm thick strips. Cut the carrot into thin matchsticks, about 0.3-0.5cm thick. Finely mince the garlic.
Step 4
Cut the green onion in half lengthwise. Aim for pieces that are about the same length as your julienned carrots. Using both the white and green parts will add more flavor and aroma.
Step 5
Heat a generous amount of cooking oil in a wide, deep pan (like a wok or a large skillet) over medium-high heat. Add the 2 pinches of salt and a pinch of black pepper. Add the sliced carrots, green onions, and onions, and stir-fry until they just begin to soften. This step helps to bring out the natural sweetness of the vegetables.
Step 6
Once the carrots look slightly translucent, add the minced garlic and the torn oyster mushrooms. Continue to stir-fry until the mushrooms are wilted. Once cooked, remove the pan from the heat temporarily. Pre-cooking the vegetables like this adds depth of flavor to the final dish.
Step 7
Add the drained, soaked glass noodles to the pan with the cooked vegetables. Pour in the 10 Tbsp of soy sauce and 5 Tbsp of sugar. This is the seasoning base for your japchae.
Step 8
Turn the heat to low. Using a spatula or tongs, gently toss and mix the noodles, vegetables, and sauce together until everything is evenly coated. It’s important to mix thoroughly so the noodles absorb the flavors.
Step 9
Taste a strand of noodle to check for doneness. If the noodles are still a bit firm or undercooked, add 120ml of water to the pan. Continue to cook over medium-low heat, stirring frequently, until the water has been absorbed and the noodles are tender.
Step 10
You can adjust the cooking time for the noodles based on your preference. I added the 120ml of water and cooked over medium-low heat because I prefer my noodles softer. If your noodles are already perfectly cooked after step 7, you can skip adding extra water and proceed to the next step.
Step 11
Finally, taste the japchae and adjust the seasoning if needed. Once the noodles have a pleasant chewy texture and the flavor is balanced, turn off the heat. Drizzle in the sesame oil and sprinkle with toasted sesame seeds, then give it a final gentle toss. Transfer the delicious one-pan japchae to a serving dish!
Step 12
Your super easy one-pan japchae is ready to be enjoyed! Simple to make, but incredibly delicious.
