Main ingredients
glass noodlesporkshiitake mushroomscarrotzucchinigarlic chivessesame oildark soy sauce (laochou)Jin-ganjang (Korean all-purpose soy sauce)minced garlicbeef dashidawhole sesame seeds
Aha Bujang's Dark Soy Sauce Pork Japchae
A practical japchae where glass noodles are colored deeply with dark soy sauce without pre-soaking, then coated with oil to prevent clumping even after time passes.
Ingredients needed 3 servings
Recipe
Cooking tips
- Coating the noodles with oil immediately after boiling prevents them from sticking together or clumping even as they cool.
- Using dark soy sauce (laochou; ssangnodu) gives a deep, luxurious color like restaurant-style japchae without making it too salty.
Recommended for
- Those who have experienced failure with japchae noodles becoming tough and soggy every time.
- Those who want to make japchae with a deep, eye-catching color for a guest table or festive spread.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Fabri's Milk-Braised Pork
- Fabri's Beef Japchae
- This Man's Cook's Bulgogi Japchae
- Raymon Kim's Spicy Pork and Pepper Stir-Fry Pasta
- Ttukdak Hyung's Bulgogi Japchae
- Ttukdak Hyung's Stir-fried Pork and Kimchi
- This Man's Cook Stir-fried Eggplant with Pork
- Kim Dae-seok's Pork and Tofu Stew
- Lee Yeon-bok's Garlic Scapes Pork Bokkeum
- Seungwoo Dad's Pork Gochujang Jjageuli Stir-fry
