This Man's Cook Instant Japchae

• glass noodles 500g
• soy sauce half cup (100ml)
• oyster sauce half cup (100ml)
• sugar one-third cup (60g)
• water one cup (200ml)
• pepper one small spoon
• onion as needed
• carrot as needed
• bell pepper as needed
• green onion one handful
• pork for japchae 1 jin (600g)
• marinating soy sauce for meat 5 spoons
• mirin 2 spoons
• marinating sugar for meat two-thirds spoon
• minced garlic 1 spoon
• pepper a little
• vegetable oil 1 spoon
• sesame oil 1 spoon
• stir-fry water 3 spoons

Recipe 🍳

Cooking tips 💡

• Soak glass noodles for at least 2 hours until the center becomes completely transparent to prevent undercooking and ensure a chewy texture.
• If using frozen soaked noodles, thaw them quickly by rinsing under cold water before cooking.
• Do not add green onions at the beginning—adding them at the final step preserves their crisp texture.
• Always pour the sauce onto the pan bottom first and let it come to a boil before mixing with ingredients to deepen the flavor.

Recommended for 🙋

• ⭐Those who want to serve large portions of japchae without burning and maintain a consistently chewy texture.
• ⭐People who want to prepare holiday or gathering meals in advance like a meal kit to save time.
• ⭐Those looking for a dish as easy to make as boiling ramen but with deep, savory flavor.