Slice dried shiitake mushrooms to 0.7cm thickness, and cut onion into 0.5cm thick strips, separating the strands.
Carrots are firm, so slice thinly to 0.3cm thickness; cut fish cake and pork belly into bite-sized, elongated pieces.
Cut perilla into 4–5cm lengths and set aside.
In a container, mix fresh soy sauce 50g, minced garlic 2g, sesame oil 5g, and water 100g to make the sauce.
Heat oil in a pan, add pork belly and stir-fry until lightly browned.
Once the pork is cooked, add onion, carrot, dried shiitake mushrooms, and fish cake in order, stir-frying until the onion begins to soften slightly, then add a small pinch of fresh soy sauce to season the vegetables.
Pour the prepared soy sauce mixture into the pan and add soaked glass noodles.
Stir-fry until most of the sauce moisture has evaporated, allowing the seasoning to fully penetrate the noodles.
When moisture reduces by at least 80%, add perilla, lower the heat, and gently toss to infuse the fragrance and finish.
Dice meat, vegetables, and fish cake into appropriate sizes, and prepare the soy sauce mixture.
Heat oil in a pan, stir-fry the meat, then add vegetables and fish cake, stir-frying together and seasoning with a bit of soy sauce.
Add the soy sauce mixture and soaked glass noodles, reduce until nearly dry, then fold in perilla at the end to finish.
Cooking tips 💡
Carrots take longer to cook due to their firm texture, so slice them thinner than other vegetables.
You can substitute perilla with spinach or green onions, but perilla’s unique aroma effectively balances the richness of the dish—highly recommended.
For a spicy Sichuan-style twist, add a pinch of chili powder or chili oil to taste.
Park Eun-young's Japchae Rice
A Chinese-style japchae rice dish stir-fried quickly with unsoaked glass noodles, faster than ramen.