Lim Sung-geun's Carrot Japchae

Name: Lim Sung-geun's Carrot Japchae
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

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.

15 min Difficulty Easy Meat & mains

Main ingredients

carrot bell pepper dried shiitake mushroom chicken breast onion pine nut white pepper sesame oil

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carrot bell pepper dried shiitake mushroom chicken breast onion pine nut white pepper sesame oil

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Quick recipe

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.

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.