Chef Lee Yeon-bok’s 10-Minute Super Simple Japchae
Chef Lee Yeon-bok’s 10-Minute Super Simple Japchae
Perfect for holiday feasts and hosting guests! An incredibly easy Japchae recipe made in 10 minutes, enhanced with the rich flavor of oyster sauce.
Revolutionize your Japchae-making process! Instead of stir-frying ingredients separately, we’ll cook everything in one go and season it with oyster sauce for an effortlessly delicious result. Anyone can make fantastic Japchae with this simple method. Enjoy a wonderful dish in just 10 minutes!
Main Ingredients- 120g glass noodles
- 100g pork for Japchae (or beef for bulgogi)
- 1/2 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 2 shiitake mushrooms
- 1 handful dried wood ear mushrooms
Seasoning & Other Ingredients- 1 stalk green onion
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- Pinch of black pepper
- 3 Tbsp cooking oil
- 1 stalk green onion
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- Pinch of black pepper
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
Soak the glass noodles in cold water for 2 hours beforehand, or alternatively, boil them for 6-7 minutes until tender. Drain the cooked noodles well.
Step 2
Thinly julienne the green and red bell peppers and the onion. Clean the shiitake mushrooms under running water, remove the stems, and julienne them thinly. Finely chop the green onion to release its aroma. Soak the dried wood ear mushrooms in lukewarm water for about 30 minutes, or blanch them briefly in boiling water until softened.
Step 3
Heat 3 tablespoons of cooking oil in a wide pan over medium heat. Add the minced garlic and chopped green onion, and stir-fry until fragrant to create garlic-infused oil. Once aromatic, add the pork (or beef) and cook until no longer pink. Pour in 1 tablespoon of soy sauce and stir-fry briefly to let the meat absorb the flavor.
Step 4
Once the meat is partially cooked, add the julienned onion and shiitake mushrooms and stir-fry together. When the vegetables begin to soften slightly, add 3 tablespoons of oyster sauce and stir-fry to ensure all ingredients are evenly coated with the sauce. The oyster sauce will add a wonderful umami depth to the dish.
Step 5
When the vegetables have softened sufficiently, add the prepared glass noodles. Stir-fry to combine everything evenly, ensuring the noodles are well-mixed with the other ingredients and the sauce. Once the noodles are nicely incorporated, add 1/2 tablespoon of sugar and a pinch of black pepper to adjust the seasoning. Taste and add more soy sauce or sugar if needed.
Step 6
Finally, add the rehydrated wood ear mushrooms and stir-fry for a short while. Once the wood ear mushrooms are mixed in, turn off the heat and drizzle with 1 tablespoon of sesame oil for a glossy finish and nutty aroma. Your delicious 10-minute Japchae is now complete! It’s best enjoyed immediately while warm.
