Modu Recipe
Modu Recipe

Kim Dae-seok's Eomuk Kongnamul Japchae

A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.

Ingredients needed 3 servings

Recipe

Cooking tips

  • When boiling dangmyeon, adding guk-ganjang helps the noodles absorb seasoning from the inside, and adding cooking oil creates a coating that prevents them from swelling later.
  • To fully preserve the characteristic crunchy texture, do not blanch the kongnamul separately; add them raw directly into the pan and stir-fry quickly.
  • Cut the eomuk and vegetables into long, thin strips similar to the dangmyeon so they don't separate and can be easily picked up together with chopsticks.

Recommended for

  • For those who want to enjoy a special japchae in a super speedy way, instead of the cumbersome and labor-intensive traditional japchae.
  • For those looking for a dish that serves as both a hearty rice side dish and a perfect drinking snack, with a spicy and crunchy texture.
  • For those who need the perfect tips for boiling dangmyeon so that the noodles don't swell or get clumpy even after some time.

Shop ingredients on Coupang(Ad)

dangmyeon (sweet potato starch noodles)eomuk (fish cake)kongnamul (soybean sprouts)onioncheongyang chili pepperjin-ganjang (soy sauce)guk-ganjang (soup soy sauce)oyster saucegochugaru (red pepper flakes)minced garlicmirinsesame oilwhole sesame seeds

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