This Man's Cook Lunar New Year Japchae

• glass noodles 15 servings
• wood ear mushrooms 10g
• pork (japchae-grade) 200g
• onion (large) 1 piece
• carrot 1 piece
• scallions 100g
• shiitake mushrooms 5 pieces
• soy sauce 100ml (for noodles) + 1 spoon (for meat)
• mirin 4 spoons (for noodles) + 2 spoons (for meat)
• black pepper 1 small spoon (for noodles) + 4 pinches (for meat)
• oyster sauce 100ml
• brown sugar 4 spoons
• joecheong 4 spoons
• minced garlic 2 spoons
• water 400ml
• vegetable oil 2 spoons
• sesame oil 3 spoons
• toasted sesame seeds 3 spoons

Recipe 🍳

Cooking tips 💡

• Adding 2 spoons of vegetable oil to the simmering sauce before adding the noodles coats the surface of the noodles, preventing them from burning or sticking together even after prolonged storage.
• Thickly slicing hard carrots with a knife may cause uneven cooking; use a vegetable slicer to achieve thin, uniform strips for consistent texture.
• Scallions lose their freshness and become tough if overcooked under direct heat, so they should be added at the end and gently wilted using residual heat to preserve color and aroma.