Main ingredients 🥩
dangmyeoncooking oilporkcarrotshiitake mushroomsonionLA galbi saucenocheonspinachsesame seedssesame oil
Ttukdak Hyung's Leftover Galbi Sauce Japchae
Instead of making a separate sauce, use leftover galbi sauce to braise meat, vegetables, and dangmyeon all at once, completing a holiday japchae at lightning speed.
🙋 Recommended for
- ⭐ Those who want to dramatically simplify the complex japchae process into a single pan
- ⭐ Those looking for a perfect way to use up leftover holiday galbi sauce
- ⭐ Those who love market-style japchae with deeply savory-sweet seasoning permeating every strand of noodle
Ingredients needed 🛒3 servings
- dangmyeon 200g
- cooking oil 2 tbsp
- pork for japchae 100g
- carrot 0.3 piece
- shiitake mushrooms 2
- onion 0.5
- leftover LA galbi marinade 1.5 cups
- nocheon 0.5 tbsp
- spinach 0.5 bunch
- sesame seeds a little
- sesame oil 1 tbsp
Recipe 🍳
- Soak the dangmyeon in cold water for at least 30 minutes to 1 hour before cooking.
- Heat cooking oil in a pan and stir-fry the sliced pork, carrot, shiitake mushrooms, and onion together.
- When the pork is fully cooked, add the soaked dangmyeon directly to the pan.
- Pour in the leftover LA galbi marinade and stir-fry over medium-low heat, stirring until the sauce is completely absorbed by the dangmyeon.
- If you want a deeper brown color for the japchae, add a little nocheon (soup soy sauce) and mix.
- Once the sauce is fully reduced, turn off the heat and add fresh spinach, sesame seeds, and sesame oil.
- Using the residual heat of the pan, toss gently until the spinach wilts and everything is well combined.
- Prepare soaked dangmyeon, then stir-fry meat and vegetables in oil.
- When meat is cooked, add dangmyeon, galbi sauce, and nocheon; reduce until no liquid remains.
- Turn off heat, add spinach, sesame oil, and sesame seeds; toss with residual heat to finish.
Cooking tips 💡
- Do not boil the dangmyeon; instead soak them thoroughly beforehand and braise directly in the sauce to keep them chewy and not mushy.
- Galbi sauce can be salty, so adjust the amount of sauce during reduction.
- Do not stir-fry spinach with the heat on, or it will turn yellow and limp. Always turn off the heat and use residual heat only to wilt the spinach, preserving its green color.
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