Main ingredients 🥩
glass noodlespork for japchaeonionbell peppercarrotwood ear mushroomssoy sauceoyster saucesesame oil
Lee Yeon-bok's Chinese-style Japchae
A super simple Chinese-style japchae that skips boiling the glass noodles separately—soak them in cold water and quickly stir-fry with vegetables and meat all at once.
🙋 Recommended for
- ⭐ Those who find the traditional japchae process too tedious due to the need to cook ingredients separately
- ⭐ Home cooks looking to use up leftover fridge vegetables and create a hearty, satisfying meal in a short time
Ingredients needed 🛒3 servings
- glass noodles 200g (soaked in cold water for 2–3 hours)
- pork slices 150g
- green onion 1/2 bunch
- nappa cabbage 2 leaves
- onion 1/2 medium
- carrot 1/4 medium
- bell pepper 1/2 medium
- shiitake mushrooms 2 pieces
- wood ear mushrooms as needed
- enoki mushrooms 1/2 pack
- vegetable oil 3 tablespoons
- light soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- sugar 1/2 tablespoon
- sesame oil 1 tablespoon
Recipe 🍳
- Soak the glass noodles in cold water for 2–3 hours before cooking to soften them.
- Cut the pork, napa cabbage, onion, carrot, bell pepper, and shiitake mushrooms into uniform bite-sized pieces.
- Heat a pan over high heat and add 3 tablespoons of vegetable oil. Add finely chopped green onions and stir-fry until fragrant.
- Once the green onion aroma rises, add the sliced pork and stir-fry until the surface is fully cooked.
- Add 1 tablespoon of light soy sauce to develop a slight char flavor, then add all prepared vegetables (napa cabbage, onion, carrot, bell pepper, shiitake mushrooms, enoki mushrooms) at once and stir-fry.
- When the vegetables begin to wilt slightly and release moisture, add the soaked glass noodles and 1 tablespoon of oyster sauce. Stir-fry gently until everything is evenly coated and slightly caramelized.
- Add 1/2 tablespoon of sugar and the soaked wood ear mushrooms, stirring continuously to ensure even distribution without clumping.
- Turn off the heat and drizzle with 1 tablespoon of sesame oil, tossing lightly to finish.
- Soak glass noodles in cold water for 2–3 hours.
- Dice meat and vegetables to consistent thickness.
- Heat oil in a pan, stir-fry green onions and pork until cooked through.
- Add light soy sauce and all prepared vegetables, then stir-fry together.
- Add soaked glass noodles, oyster sauce, sugar, and wood ear mushrooms; quickly stir-fry and finish with sesame oil.
Cooking tips 💡
- Using cold-water-soaked glass noodles instead of boiling them helps absorb moisture from vegetables during stir-frying, preventing burning and maintaining a chewy texture longer.
- For serving as japchae rice, add an extra 1 tablespoon of oyster sauce to enhance saltiness and depth of flavor.
- Wood ear mushrooms tend to break apart easily, so adding them at the final stage preserves their firm, chewy texture.
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