Name: This Man's Cook One-Pan Super Simple Japchae
Cook time: 80 min
Total time: 80 min
Yield: 6 servings
Cuisine: Korean
Ingredients: glass noodles 300g; wood ear mushrooms 8g; onion 1 piece; carrot 1/2 piece; spinach 100g; yellow bell pepper 1/2 piece; red bell pepper 1/2 piece; square fish cake 2 pieces; water 600ml; soy sauce 8 tablespoons; oyster sauce 2 tablespoons; brown sugar 2 tablespoons; mirin 5 tablespoons; minced garlic 1 tablespoon; black pepper 1/2 teaspoon; vegetable oil 2 tablespoons; sesame oil 2 tablespoons; toasted sesame seeds 2 tablespoons

Modu Recipes

This Man's Cook One-Pan Super Simple Japchae | 모두의 레시피

Ingredients needed 6 servings

glass noodles 300g
wood ear mushrooms 8g
onion 1 piece
carrot 1/2 piece
spinach 100g
yellow bell pepper 1/2 piece
red bell pepper 1/2 piece
square fish cake 2 pieces
water 600ml
soy sauce 8 tablespoons
oyster sauce 2 tablespoons
brown sugar 2 tablespoons
mirin 5 tablespoons
minced garlic 1 tablespoon
black pepper 1/2 teaspoon
vegetable oil 2 tablespoons
sesame oil 2 tablespoons
toasted sesame seeds 2 tablespoons

Recipe

Soak glass noodles in cold water for at least 1 hour to 2 hours, ensuring they are fully submerged, then remove and cut in half with scissors.
Soak wood ear mushrooms in water for about 1 hour, then remove the tough stems and tear into bite-sized pieces.
Slice onion into pieces less than 1cm thick. Cut carrot, bell pepper, and square fish cake into similar thicknesses. Trim the roots from spinach and wash thoroughly.
Pour 600ml of water into a wide wok, then add soy sauce, oyster sauce, brown sugar, mirin, minced garlic, and black pepper. Mix well.
Add the soaked glass noodles, sliced onion and carrot, and wood ear mushrooms to the wok with the seasoned broth. Stir in 2 tablespoons of vegetable oil evenly.
Turn on the heat and mix all ingredients thoroughly. Once the liquid begins to boil, reduce heat to medium and simmer gradually.
Occasionally stir to prevent noodles from sticking to the bottom. When the liquid has reduced by half, add spinach, bell pepper, and fish cake, and continue simmering together.
Turn off the heat when the spinach wilts and the sauce has evenly penetrated the noodles and vegetables.
While the heat is off, add 2 tablespoons of sesame oil and 2 tablespoons of toasted sesame seeds, then mix thoroughly to coat everything evenly and finish.

Soak glass noodles and wood ear mushrooms in advance; prepare vegetables and fish cake in uniform thickness.
Mix water and seasonings in the wok, then add soaked noodles, firm vegetables, mushrooms, and vegetable oil. Simmer over medium heat.
When the liquid reduces by half, add spinach, bell pepper, and fish cake, and continue simmering until done. Turn off heat and finish with sesame oil and toasted sesame seeds.

This Man's Cook One-Pan Super Simple Japchae

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