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Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe

Name: Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe
Yield: 4
Ingredients: For the Mushrooms and Pork:; 6 dried wood ear mushrooms (about 5g); 3 1/2 ounces shiitake mushrooms (100g; about 5 medium shiitakes), stems discarded and caps sliced 1/4 inch thick; 3 1/2 ounces (100g) lean boneless, skinless pork shoulder, cut into 2- by 1/4-inch strips; 2 tablespoons (30ml) yangjo ganjang (Korean wheat-based soy sauce; see note); 2 medium cloves garlic, minced; 1 tablespoon granulated sugar; 2 teaspoons (10ml) soju; Generous pinch minced peeled fresh ginger; Freshly ground black pepper; 1 tablespoon (15ml) vegetable oil; For the Jidan (Egg Garnish):; 2 large eggs; Vegetable oil, for greasing the pan; For the Carrot and Onion:; 2 teaspoons (10ml) vegetable oil; 1 small (5-ounce; 140g) yellow onion, thinly sliced pole to pole; 1 small (3-ounce; 90g) carrot, cut into julienne; Kosher salt; For the Spinach:; 3 ounces curly spinach (90g; about 3 loosely packed cups); 1 small clove garlic, minced; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon ground roasted sesame seeds; For the Noodles:; 5 1/4 ounces (150g) dangmyeon (Korean sweet potato glass noodles; see note); 1 tablespoon (15ml) yangjo ganjang (Korean wheat-based soy sauce; see note); 1 teaspoon brown or granulated sugar; 2 teaspoons ground roasted sesame seeds; Toasted sesame oil, for drizzling

Saved & edited by @anand

This Japchae recipe features Korean glass noodles stir-fried with pork, mushrooms, carrots, onions, and spinach, and garnished with egg. Each element is seasoned with traditional Korean ingredients like soy sauce, sesame oil, and garlic, creating a sweet and savory dish with plenty of texture and visual appeal.

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Ingredients

Servings: 4

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6 dried wood ear mushrooms (about 5g)

3 1/2 ounces shiitake mushrooms (100g; about 5 medium shiitakes), stems discarded and caps sliced 1/4 inch thick

3 1/2 ounces (100g) lean boneless, skinless pork shoulder, cut into 2- by 1/4-inch strips

2 tablespoons (30ml) yangjo ganjang (Korean wheat-based soy sauce; see note)

2 medium cloves garlic, minced

1 tablespoon granulated sugar

2 teaspoons (10ml) soju

Generous pinch minced peeled fresh ginger

Freshly ground black pepper

1 tablespoon (15ml) vegetable oil

Vegetable oil, for greasing the pan

2 teaspoons (10ml) vegetable oil

1 small (5-ounce; 140g) yellow onion, thinly sliced pole to pole

1 small (3-ounce; 90g) carrot, cut into julienne

3 ounces curly spinach (90g; about 3 loosely packed cups)

1 small clove garlic, minced

1/2 teaspoon toasted sesame oil

1/2 teaspoon ground roasted sesame seeds

5 1/4 ounces (150g) dangmyeon (Korean sweet potato glass noodles; see note)

1 tablespoon (15ml) yangjo ganjang (Korean wheat-based soy sauce; see note)

1 teaspoon brown or granulated sugar

2 teaspoons ground roasted sesame seeds

Toasted sesame oil, for drizzling

Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe

Ingredients

For The Mushrooms And Pork

For The Jidan (egg Garnish)

For The Carrot And Onion

For The Spinach

For The Noodles

Steps

Nutrition Facts

Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe

Ingredients

For The Mushrooms And Pork

For The Jidan (egg Garnish)

For The Carrot And Onion

For The Spinach

For The Noodles

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts