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Yeo Kyung-ok's Chinese-style Japchae

A Chinese-style japchae with a chewy texture that stays intact, made by stir-frying noodles directly with meat and vegetables over high heat without pre-mixing the noodles, preventing burning and preserving rich flavor.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Pre-boiling and thoroughly draining the glass noodles prevents excess moisture from causing burning during stir-frying.
  • Lightly coating the pork with potato starch helps lock in juices, keeping the meat tender and preventing dryness.
  • Spinach should not be overcooked, as it will lose color and freshness; add it at the final stage and stir briefly with the noodles.

Recommended for

  • Those who want chewy, non-burnt japchae that holds up over time.
  • People looking for a convenient Chinese-style stir-fry that’s cooked all at once.
  • Home cooks wanting to enjoy a sophisticated, flavorful stir-fry with minimal effort.

Shop ingredients on Coupang(Ad)

glass noodlespork bellycarrotonionpumpkinspinachwood ear mushroomsgreen onionoyster saucesoy saucechicken powderpotato starchsesame oil

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