Hearty Pork Japchae
Hearty Pork Japchae
Delicious Japchae Recipe for Everyone
Here’s how to make delicious Japchae, packed with plenty of pork for a rich flavor. Let’s get cooking!
Main Japchae Ingredients- 8 servings Glass noodles (approx. 800g)
- 200g Pork loin for Japchae (lean cut recommended)
- 4 pieces Fish cakes (square shape)
- 5 pieces Imitation crab sticks
- 1 pack King oyster mushrooms (approx. 200g)
- 5 cloves Garlic
- Cooking oil (for stir-frying)
- 2 Tbsp Sesame seeds (for garnish)
Pork Marinade- 3 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 1/2 Tbsp Oligosaccharide (or corn syrup)
Fish Cake Seasoning- 1 Tbsp Soy sauce
Japchae Seasoning- 6 Tbsp Soy sauce
- 2 Tbsp Sugar
- 4 Tbsp Sesame oil
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Sesame seeds
Mushroom Seasoning- 1 tsp Dashida (or chicken powder)
- 1 Tbsp Soy sauce
- 3 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 1/2 Tbsp Oligosaccharide (or corn syrup)
Fish Cake Seasoning- 1 Tbsp Soy sauce
Japchae Seasoning- 6 Tbsp Soy sauce
- 2 Tbsp Sugar
- 4 Tbsp Sesame oil
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Sesame seeds
Mushroom Seasoning- 1 tsp Dashida (or chicken powder)
- 1 Tbsp Soy sauce
- 6 Tbsp Soy sauce
- 2 Tbsp Sugar
- 4 Tbsp Sesame oil
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Sesame seeds
Mushroom Seasoning- 1 tsp Dashida (or chicken powder)
- 1 Tbsp Soy sauce
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add the glass noodles and boil for at least 10 minutes, or until they become transparent and tender. Drain the noodles and rinse them under cold water to stop the cooking. Cut them into bite-sized pieces with scissors for easier eating.
Step 2
Thinly slice the garlic cloves. In a bowl, combine the pork with the sliced garlic and the pork marinade ingredients (3 Tbsp soy sauce, 1 Tbsp sesame oil, 1/2 Tbsp oligosaccharide). Gently mix with your hands until the pork is evenly coated, then let it marinate for a bit.
Step 3
Cut the square fish cakes into quarters, then slice them thinly into strips. Heat a little cooking oil in a frying pan over medium heat. Add the sliced fish cakes and the fish cake seasoning (1 Tbsp soy sauce). Stir-fry quickly until the fish cakes are lightly golden – this adds a wonderful depth of flavor.
Step 4
Peel the carrot and cut it into thin matchsticks. Heat a little cooking oil in a frying pan. Add the carrot strips and stir-fry until they are slightly tender but still retain a pleasant crunch. Stir-frying carrots this way helps to bring out their natural sweetness and maintain a good texture.
Step 5
Tear the imitation crab sticks in half lengthwise, then cut each half into three pieces. Heat a little cooking oil in a frying pan. Add the prepared crab sticks and gently press them down as you stir-fry. Be careful not to break them apart; this technique helps them hold their shape and enhances their flavor.
Step 6
Trim the tough ends of the king oyster mushrooms and tear them into bite-sized pieces. Heat a little cooking oil in a frying pan. Add the prepared mushrooms and the mushroom seasoning (1 tsp Dashida, 1 Tbsp soy sauce). Stir-fry until the mushrooms release their moisture and become tender and slightly browned.
Step 7
Gather all the prepared Japchae ingredients: the stir-fried fish cakes, carrots, imitation crab sticks, and mushrooms, along with the marinated pork. Arrange these ingredients attractively over the cooked and cut glass noodles. Sprinkle the 2 Tbsp of sesame seeds over the top as a garnish for a beautiful finish.
Step 8
In a large bowl, combine the glass noodles and all the prepared ingredients. Add the Japchae seasoning (6 Tbsp soy sauce, 2 Tbsp sugar, 4 Tbsp sesame oil, 1 Tbsp oligosaccharide, 2 Tbsp sesame seeds). Gently toss and mix everything together, taking care not to break the noodles. Tossing them lightly helps to separate the noodles and distribute the seasoning evenly. Taste and adjust the seasoning as needed with more soy sauce or sugar to suit your preference. Japchae is best enjoyed immediately while warm!
