Main ingredients 🥩
carrotbell pepperdried shiitake mushroomchicken breastonionpine nutwhite peppersesame oil
Lim Sung-geun's Carrot Japchae
A crisp carrot japchae that maximizes the natural sweetness of carrots and the nutty aroma of pine nuts, featured on Black & White Chef Season 2.
🙋 Recommended for
- ⭐ Those who want to recreate the viral recipe from Black & White Chef at home
- ⭐ People seeking a light, healthy, vegetable-focused dish without noodles
- ⭐ Parents or caregivers looking to serve carrots in a tasty and nutritious way to family or children
Ingredients needed 🛒2 servings
- carrot 1 piece
- bell pepper 20g
- dried shiitake mushroom 1 piece
- store-bought chicken breast a little
- onion 20g
- pine nut 1 tablespoon
- salt a little
- vegetable oil 0.5 tablespoon
- white pepper half pinch
- sesame oil 0.5 tablespoon
Recipe 🍳
- Slice the carrot into uniform strips about the thickness of the front part of a wooden spoon (approximately 2–3mm).
- Sprinkle about two pinches of salt over the sliced carrot, mix well, and let it sit for about 3 minutes to marinate. Do not rinse after salting—use it directly as is.
- Cut the bell pepper, dried shiitake mushroom, and onion into similar-sized strips. Lightly season the bell pepper with one pinch of salt.
- Tear the cooked chicken breast into bite-sized strands.
- Place 1 tablespoon of pine nuts on a kitchen towel and rub them gently with a mortar or rolling pin until they become fine, crumbly pine nut powder without excess oil.
- Heat 0.5 tablespoon of vegetable oil in a pan, add the marinated carrot, and stir-fry over medium heat for about 1 minute.
- Once the carrot is slightly cooked, add the prepared bell pepper, dried shiitake mushroom, and onion. Quickly stir-fry to preserve the vegetables' crisp texture.
- When the onion becomes translucent, add the torn chicken breast and ground pine nut powder, mixing thoroughly.
- Add half a pinch of white pepper and 0.5 tablespoon of sesame oil, toss lightly, turn off the heat, and transfer to a serving bowl to finish.
- Slice carrot, bell pepper, dried shiitake mushroom, and onion into strips; season carrot and bell pepper with salt.
- Tear chicken breast into strands and use a kitchen towel with a rolling pin to crush pine nuts into a fine powder.
- Heat oil in a pan, stir-fry carrot for 1 minute, then quickly add the remaining vegetables to keep them crisp.
- Add chicken breast, pine nut powder, white pepper, and sesame oil, mix well, and finish.
Cooking tips 💡
- Do not rinse the carrot after salting, as washing it will wash away its natural sweetness and nutrients—always cook it while still moist.
- Avoid using a blender to grind pine nuts, as it releases too much oil and causes clumping; the key is to gently crush them on a kitchen towel with a rolling pin until they are crumbly.
- Do not overcook the vegetables, or their crisp texture will be lost—stir-fry just until they're slightly wilted for the best taste.
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