Modu Recipes

Yeo Kyung-ok's Japchae Rice

A quick and easy Chinese-style japchae rice made with just one ingredient—oyster sauce—without any complicated steps.

🙋 Recommended for

  • ⭐ Those who find the traditional japchae preparation too complicated
  • ⭐ People who want to make a delicious meal using leftover vegetables from the fridge

Ingredients needed 🛒1 servings

  • soaked glass noodles 1 handful
  • sliced pork 80g
  • onion 1/4 medium
  • pumpkin 1/6 medium
  • carrot 1/8 medium
  • cornstarch a pinch
  • vegetable oil 2 tablespoons
  • oyster sauce 1 tablespoon and half
  • sesame oil a pinch

Recipe 🍳

  1. Cut the onion, pumpkin, and carrot into uniform thickness.
  2. Add a small amount of cornstarch to the sliced pork and toss to coat the surface.
  3. Blanch the soaked glass noodles briefly in boiling water, then drain and set aside to remove excess moisture.
  4. Heat 2 tablespoons of vegetable oil in a pan, add the pork and oyster sauce, and stir-fry together.
  5. Once the pork is cooked through, add the prepared onion, carrot, and pumpkin, and stir-fry together.
  6. When the vegetables are about halfway cooked, add the blanched glass noodles and cut them with scissors into bite-sized pieces. Stir-fry quickly for about 20 seconds.
  7. Drizzle with a little sesame oil to taste, then serve on top of rice to finish.
  1. Slice vegetables and lightly coat the pork with cornstarch.
  2. Blanch the soaked glass noodles in boiling water and drain to remove moisture.
  3. In a pan with oil, stir-fry the pork and oyster sauce, then add the vegetables and cook.
  4. Add the blanched noodles, stir-fry quickly, and serve over rice to complete.

Cooking tips 💡

  • Blanching the glass noodles before stir-frying removes excess moisture, preventing extra water from forming during cooking and allowing the noodles to become chewy and well-cooked.
  • Always sauté the oyster sauce with the meat from the beginning—not at the end—to eliminate any fishy odor and deepen the flavor.

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