Elegant One-Pan Japchae
Elegant One-Pan Japchae
The Ultimate One-Pan Japchae for Holidays and Birthdays
Japchae is a quintessential dish for Korean holidays and birthday celebrations. If the traditional preparation has felt too daunting, worry no more! Introducing ‘One-Pan Japchae,’ a recipe that simplifies the entire process, from ingredient prep to cooking, all in a single pan. Enjoy the delightful harmony of chewy noodles and vibrant vegetables, boasting a glossy, appetizing appearance! We’ve included detailed tips to make it easy for anyone to follow. Now, you can enjoy exquisite Japchae conveniently at home.
Main Ingredients- 300g Glass noodles (Japchae noodles)
- 1 Onion
- 1 Carrot
- 50g Chives
- 200g Shiitake mushrooms
Golden Ratio Seasoning- 60ml Soy sauce (approx. 1/3 cup)
- 350ml Water (approx. 1.5 cups)
- 3 Tbsp Sugar
- 2 Tbsp Corn syrup (or Oligodang)
- A pinch of toasted sesame seeds
- 1 Tbsp Sesame oil
- 60ml Soy sauce (approx. 1/3 cup)
- 350ml Water (approx. 1.5 cups)
- 3 Tbsp Sugar
- 2 Tbsp Corn syrup (or Oligodang)
- A pinch of toasted sesame seeds
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare 300g of glass noodles. Place the noodles in a large bowl and pour enough hot water to cover them completely. Let them soak for about 30 minutes until they become soft and pliable. Properly soaking the noodles is crucial for achieving a chewy texture without them clumping during cooking.
Step 2
After soaking, drain the glass noodles thoroughly using a colander. Any remaining water can dilute the flavor of the dish, so gently press them with a paper towel to absorb excess moisture.
Step 3
Peel and thinly julienne 1 onion. Aim for a consistent thickness of about 0.5 cm. Matching the thickness of your julienned vegetables will ensure they cook evenly.
Step 4
Julienne 1 carrot into thin strips, similar in thickness to the onion. The bright orange color of the carrot will add visual appeal to your Japchae.
Step 5
Trim the stems from 200g of fresh shiitake mushrooms and julienne them, keeping their shape. If using dried shiitake mushrooms, rehydrate them in water before slicing.
Step 6
Wash and pat dry 50g of chives, then cut them into manageable lengths of about 3-4 cm. Chives are added towards the end to preserve their fresh aroma and slight crispness.
Step 7
Now, let’s make the special seasoning sauce that defines the taste of Japchae! In a bowl, combine 60ml soy sauce (about 1/3 cup), 350ml water (about 1.5 cups), 3 Tbsp sugar, and 2 Tbsp corn syrup. Stir until the sugar is dissolved. Finally, add 1 Tbsp sesame oil and a pinch of toasted sesame seeds for an aromatic finish. (Tip: You can also add a little black pepper if you like.)
Step 8
Lightly oil a wide, deep pan. Add the drained glass noodles. Arrange the julienned onion, carrot, and shiitake mushrooms evenly over the noodles. Pour the prepared seasoning sauce over everything. Cover the pan and bring to a simmer over medium heat. Occasionally lift the lid to gently stir the noodles and vegetables, ensuring they don’t stick together. Cooking everything together in one pan eliminates the hassle of stir-frying separately and allows the flavors to meld beautifully.
Step 9
Once the vegetables are tender and the noodles have absorbed the sauce, turning a rich brown color, turn off the heat. Add the prepared chives and stir them in, allowing them to wilt slightly from the residual heat of the pan. Finish by drizzling with 1 Tbsp sesame oil and a generous sprinkle of toasted sesame seeds. Gently toss everything together to combine. Your delicious One-Pan Japchae, loved by the whole family, is now ready!
