All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
13 recipes found.
Solo Cooking God Simple Instant Japchae Rice
A quick and filling homemade version of instant japchae rice using Otsu Japchae Ramen and 3-minute Jjajang sauce.
This Man's Cook's Shiitake Mushroom Japchae Pancake
A tender and savory pancake made by mixing shredded japchae, shiitake mushrooms, and fragrant perilla leaves into a dough, then pan-frying into bite-sized pieces until golden and crisp on the outside with a moist interior.
Ttukdak Hyung's Korean Buffet Japchae
A Korean buffet-style japchae made by stir-frying glass noodles, vegetables, and beef in a soy sauce seasoning for a hearty dish.
Lee Yeon-bok's Super Simple Gochu Japchae
Using a store-bought sauce, this Chinese-style chili japchae is stir-fried to a crunchy and spicy finish in just 7 minutes without complicated seasoning.
Lee Yeon-bok's Chinese-style Japchae
A super simple Chinese-style japchae that skips boiling the glass noodles separately—soak them in cold water and quickly stir-fry with vegetables and meat all at once.
Solo Cooking God's Japchae Steamed Chicken
A quick and easy one-pot steamed chicken using leftover cola and store-bought japchae ramen, no separate seasoning required—deliciously savory-sweet bite-sized chicken
Aha Bujang's Instant Chinese-Style Japchae Rice
A super simple japchae rice upgraded to Chinese restaurant style by adding oyster sauce and sugar to instant japchae for extra flavor
This Man's Cook Beef Toppings Japchae Guk
Soak japchae rice cakes in cold water for 30 minutes, then marinate in soy sauce to prevent them from softening over time. This premium japchae guk features a rich flavor from beef toppings stir-fried until crisp and a store-bought galbi-tang broth base.
Okjubu's Japchae
Golden recipe japchae with rich meat and vegetables infused with a custom soy sauce seasoning—tasty even when cooled.
Ttukdak Hyung's Leftover Japchae Yubu Pockets
A nutritious dish that recycles leftover japchae by cutting it with scissors, stuffing it into blanched yubu, tying it with scallion stems, and using it as a garnish for soup dishes.
Raymon Kim's Yu Xiang Rou Si (Sichuan-Style Shredded Pork)
A special dish of stir-fried pork strips, garlic scapes, and wood ear mushrooms quickly tossed in a spicy-sour Sichuan-style sauce
Ttukdak Hyung's Gochu-japchae
A crunchy Chinese-style side dish made quickly by stir-frying pork with gochu-japchae sauce, Korean piman peppers, and onion.