Kim Dae-seok's Japchae

• glass noodles 250g
• pork loin 200g
• spinach 1 bunch
• onion 0.5
• carrot 1/4
• dried shiitake mushrooms 2
• yellow bell pepper 0.5
• water 1.5 cups (300ml)
• cooking oil 4 tablespoons
• soy sauce 1/3 cup + 0.5 tablespoon
• mirin 1/4 cup
• oyster sauce 2 tablespoons
• minced garlic 1 tablespoon
• black sugar 2 tablespoons
• sugar 0.5 tablespoon
• sesame oil 1.5 tablespoons
• freshly ground pepper a pinch
• toasted sesame seeds 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Use lukewarm water instead of cold water to soak the noodles—this allows them to soften quickly within 30 minutes.
• Never boil the noodles; instead, coat them with oil before stir-frying to prevent sogginess and maintain firmness over time.
• Using black sugar gives the japchae a rich, appetizing dark brown color.
• Do not leave the finished japchae in a bowl—spread it out on a wide plate immediately to release steam and prevent the noodles from sticking together.

Recommended for 🙋

• ⭐Those who want to make large batches of japchae and enjoy chewy noodles the next day.
• ⭐Beginner home cooks who’ve been afraid of making japchae due to overly swollen noodles.