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.
Ingredients needed 3 servings
Recipe
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.
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.
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