Striker Chef Scallion Japchae

Name: Striker Chef Scallion Japchae
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 250g glass noodles; 150g pork neck (for japchae); 1 bunch scallions; 1 package enoki mushrooms; 1/2 onion; 1/2 bell pepper; 2 tbsp sugar; 4 tbsp soy sauce; 2 tbsp mirin; 1 tbsp minced garlic; 3 tbsp sesame oil; Pinch of pepper; 2 tbsp corn syrup; 1 tbsp oyster sauce; Pinch of salt; 1 tbsp sesame seeds

A non-soggy scallion japchae made with plenty of scallions instead of spinach, enhancing its fragrant aroma and crisp texture.

🙋 Recommended for

⭐ Those who want to make a quick meal with simple ingredients.
⭐ Those looking for a practical recipe with a low chance of failure.

30 min Difficulty Normal Meat & mains

Main ingredients 🥩

Glass noodlesPork neckScallionsEnoki mushroomOnionBell pepperSoy sauceMirinMinced garlicSesame oilPepperCorn syrupOyster sauceSalt

Tags 🏷️

Holiday food Easy Unusual dish

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

250g glass noodles
150g pork neck (for japchae)
1 bunch scallions
1 package enoki mushrooms
1/2 onion
1/2 bell pepper
2 tbsp sugar
4 tbsp soy sauce
2 tbsp mirin
1 tbsp minced garlic
3 tbsp sesame oil
Pinch of pepper
2 tbsp corn syrup
1 tbsp oyster sauce
Pinch of salt
1 tbsp sesame seeds

Recipe 🍳

Marinate the julienned pork with sugar, soy sauce, mirin, minced garlic, sesame oil, and pepper for 10-15 minutes.
Separate the white and green parts of the scallions and cut them. Julienne the onion and bell pepper. Trim the base of the enoki mushrooms and separate them into strands.
Boil the glass noodles in boiling water for 8 minutes without soaking. Rinse thoroughly in cold water to remove starch, then drain.
Heat oil in a pan. Stir-fry the white parts of the scallions first to create scallion oil. Then add the onion and enoki mushrooms, stir-fry until fragrant, season with salt, and set aside to cool.
Lightly stir-fry the bell pepper in the pan, season with salt, then add the green parts of the scallions and stir-fry just until wilted. Combine with the previously stir-fried vegetables and let cool.
Add the drained glass noodles to a hot pan and cook until moisture evaporates. Add sugar, soy sauce, corn syrup, oyster sauce, and sesame oil, and stir-fry until the liquid is completely absorbed and the noodles are dry. Let cool.
Add the marinated pork to the pan and stir-fry until the moisture evaporates and pork fat is rendered. Cook until dry.
Let all ingredients cool for about 5 minutes, then combine them. Add sesame seeds and sesame oil, and mix well to finish.

Marinate the pork in seasoning and prepare the vegetables.
Boil the glass noodles for 8 minutes without soaking, then rinse in cold water and drain.
Stir-fry the prepared vegetables in order and season lightly with salt.
Stir-fry the glass noodles with the sauce until completely dry.
Stir-fry the marinated pork, then combine all cooled ingredients and mix with sesame seeds and sesame oil.

Cooking tips 💡

Stir-frying the glass noodles and pork until completely dry prevents the japchae from becoming watery later.
Let the stir-fried vegetables, glass noodles, and pork cool slightly before mixing to maintain the crisp texture and vibrant color of the scallions.

Shop ingredients on Coupang(Ad)

Glass noodles Pork neck Scallions Enoki mushroom Onion Bell pepper Soy sauce Mirin Minced garlic Sesame oil Pepper Corn syrup Oyster sauce Salt

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