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195 recipes found.

Japchae made by simmering glass noodles directly in a golden ratio seasoning mixture, remaining non-sticky and retaining chewiness and glossy sheen even after cooling

A Gyeongsang-style spicy soybean sprout japchae made by stir-frying glass noodles, square Korean fish cake (eomuk), and vegetables in a spicy gochujang sauce, perfect as a side dish with rice.

A life-changing jjimdak recipe by Baek Jong-won, perfectly recreating the deep brown color and sweet-salty umami of commercial jjimdak using jin ganjang and dark soy sauce.

Instead of the traditional method of simmering meat for a long time, this quick yukgaejang achieves a deep and spicy broth in just 20 minutes by stir-frying beef and green onions in sesame oil to create fresh chili oil.

A Korean buffet-style japchae made by stir-frying glass noodles, vegetables, and beef in a soy sauce seasoning for a hearty dish.

A super simple japchae that cooks all ingredients—seasoning, vegetables, and glass noodles—in a single wok without the hassle of stir-frying each ingredient separately.

An innovative one-pan japchae that eliminates the hassle of separately boiling and stir-frying ingredients—simply add ingredients and seasonings in order to a single wok and simmer to completion.

Secret japchae recipe using glass noodles soaked in lukewarm water and coated with cooking oil before stir-frying, keeping the noodles chewy and fresh even after two days.

A driver's restaurant-style ttukbaegi bulgogi made in just 10 minutes in the microwave with marinated beef and glass noodles.

A super-simple japchae that skips the hassle of stir-frying ingredients separately. Meat, vegetables, and glass noodles go into a single frying pan in order, with cola added to create an appetizing brown color that stays glossy without turning soggy.

An ultra-simple japchae made in 10 minutes by combining soaked glass noodles, various vegetables, and smoked duck in a pot using a low-moisture cooking method.

A savory and tender bulgogi made by grinding inexpensive pork shoulder meat and mixing it with finely grated onion juice to soften the texture, then stir-frying until richly flavorful.