Kim Dae-seok's Lard Japchae

• glass noodles 500g (soaked in cold water for 30 minutes)
• red bell pepper 1 large
• yellow bell pepper 1 large
• carrot 1/2 medium
• onion 1 medium
• dried shiitake mushrooms 4 pieces (soaked)
• chives 1 handful
• wood ear mushrooms 30g (soaked)
• purified water 1,000ml
• black sugar 2 scoops (small scoop measure)
• soy sauce 3 scoops
• roasted salt 1 tablespoon
• lard (pork fat) 2 scoops
• minced garlic 1.5 tablespoons
• vegetable oil 1 scoop
• sesame oil 2 tablespoons
• white pepper 1/2 teaspoon
• toasted sesame seeds 1.5 tablespoons

Recipe 🍳

Cooking tips 💡

• Lard has a strong aroma, so start with less than the full amount and adjust according to noodle consistency.
• Bell peppers and chives should be added only after turning off the heat to cook gently with residual heat and avoid wilting.
• Stir continuously until the broth nearly evaporates to ensure even seasoning and prevent noodles from sticking to the pan bottom.

Recommended for 🙋

• ⭐Those who usually avoid making japchae due to the labor involved.
• ⭐People seeking a rich, savory flavor that rivals meat, despite being completely meat-free.
• ⭐Those looking for a convenient recipe where noodles stay firm and chewy even when cooled.