This Man's Cook's Non-Burning Large-Portion Japchae

• glass noodles 20 servings (1 large pack)
• meat (beef or pork tenderloin/for japchae) 300g
• wood ear mushrooms 20g
• onion 1
• carrot 1
• green onion 1 handful
• yellow paprika 1 (optional)
• sesame oil 5 tablespoons or more
• toasted sesame seeds a little
• [meat marinade] soy sauce 3 tablespoons, sugar 1 teaspoon, cooking wine 1 tablespoon, black pepper 3 pinches
• [seasoning sauce] soy sauce 1/2 cup (100ml), oyster sauce 1/2 cup (100ml), sugar 5 tablespoons (60g), water 1 cup (200ml), black pepper 1 teaspoon
• [noodle cooking water] water 4L, soy sauce 1/2 cup (100ml), black sugar 3 tablespoons

Recipe 🍳

Cooking tips 💡

• Since it's difficult to judge seasoning in large batches, gradually add the pre-made sauce and adjust as you go to avoid failure.
• Adding soy sauce and black sugar during noodle boiling seasons the noodles internally and gives them a rich brown hue, making them much more appetizing.
• Rinsing boiled noodles under cold water washes away starch, reducing chewiness and increasing the risk of sogginess. Always drain and coat with sesame oil while hot.
• Using green onion instead of spinach eliminates the need for blanching and mixing, saving time while delivering excellent flavor and aroma.