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195 recipes found.

A hearty journalist restaurant dolsot bulgogi made by marinating beef and glass noodles with soy sauce seasoning, then simmering with vegetables.

Soak glass noodles thoroughly and cook them to the right texture, then mix with separately stir-fried meat and vegetables to create a classic japchae that maintains its chewy texture even when eaten the next day.

A practical japchae where glass noodles are colored deeply with dark soy sauce without pre-soaking, then coated with oil to prevent clumping even after time passes.

A clean and clear galbitang, perfectly simmered with beef ribs after thoroughly removing blood, enhanced by the refreshing taste of radish and kelp, and served with glass noodles for a restaurant-quality finish.

A simple, chewy, and savory stir-fry made with common ingredients like eggs and glass noodles.

A super simple, cost-effective jjimdak for one, made in one pan with chicken thigh and vegetables, cooked by steam in just 15 minutes.

A super easy beef stew that uses store-bought pear juice to tenderize the meat and create a rich, savory broth without needing a blender or stock preparation.

An unusual glass noodle dish featuring chewy, soaked glass noodles mixed into a savory pork bulgogi seasoned with tonkatsu sauce as the base.

Large-scale one-pan japchae made by sequentially adding glass noodles, meat, and vegetables to a single saucepan without the hassle of stir-frying ingredients separately.

A simple, oil-free, and refreshing japchae made by steaming noodles and ingredients together in a steamer basket without stir-frying each ingredient separately.

A low-calorie healthy japchae that greatly reduces the amount of carbohydrate-heavy glass noodles and fills it with crunchy shredded cabbage to increase satiety.

A restaurant-style japchae where the glass noodles are blanched, the ingredients are stir-fried, and everything is tossed with oil and seasoning so the noodles stay soft and never get soggy even after sitting.