This Man's Cook's Bulgogi Japchae

Ingredients needed 🛒4 servings

• noodles 200g
• beef for bulgogi 600g
• soy sauce 8 tablespoons (4 for beef, 4 for noodles)
• bonito broth 2 tablespoons
• oyster sauce 1 tablespoon
• mirin 3 tablespoons
• plum syrup 2 tablespoons
• black sugar 4 tablespoons (2 for beef, 2 for noodles)
• minced garlic 1 tablespoon
• white part of green onion as needed
• black pepper 1/4 teaspoon
• sesame oil 3 tablespoons (1 for beef, 2 for noodles)
• carrot 1/2 piece
• onion 1 piece
• scallion 80g
• enoki mushroom 100g
• sesame seeds 2 tablespoons
• water 400ml

Recipe 🍳

Cooking tips 💡

• To prevent burning and ensure even seasoning, cook the noodles directly in the seasoned broth instead of boiling them separately.
• For a more appetizing deep brown color, use black sugar instead of regular white sugar.
• Sauté the beef until all the juices are evaporated and the pan bottom is dry to avoid a sticky texture in the final dish.
• Using scallions instead of spinach eliminates the need for blanching and mixing—just wilt them with residual heat to preserve crispness.