Kim Jin-ok’s One-Pan Japchae
Kim Jin-ok’s One-Pan Japchae
Super Simple One-Pan Japchae Recipe (No Soaking, Never Mushy!)
Hello everyone! This is Kim Jin-ok. Today, I’m sharing a fantastic Japchae recipe that you can make using just one pan, so no need to worry about a mountain of dishes! This is a ‘one-pan Japchae’ recipe where you don’t need to pre-soak the noodles. You can substitute spinach with fragrant chives according to your preference, and feel free to add other vegetables like green onions and bell peppers. (Serves 4-5) Ingredients: 300g glass noodles, 1 onion, 1/3 carrot, 1 handful of oyster mushrooms (100g), 1 handful of spinach (100g), 150g thinly sliced beef for stir-fry. Seasoning: 2.5-3 Tbsp cooking oil, 1 Tbsp minced garlic, a pinch of black pepper, 5 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp mirin (rice wine), 3.5-4 Tbsp sugar. Sesame oil and sesame seeds for finishing. (Measurements using a standard Korean rice spoon) TIP: Instead of oyster mushrooms, king oyster mushrooms or shiitake mushrooms can be used for a richer flavor. If using chives instead of spinach, add them right before turning off the heat and sauté briefly with residual warmth. Adjust seasonings to your taste. For an extra umami boost, try using anchovy-kelp broth instead of water!
Main Ingredients- 300g glass noodles
- 1 onion
- 1/3 carrot
- 100g oyster mushrooms
- 100g spinach
- 150g thinly sliced beef for stir-fry
Cooking Instructions
Step 1
1. The key to Japchae, the glass noodles, should be soaked in lukewarm water for about 30 minutes. Be careful, as soaking in very cold water can prevent them from softening properly. Once soaked, drain the noodles thoroughly in a colander.
Step 2
2. Prepare the vegetables. Slice the onion into strips, and julienne the carrot finely. Separate the oyster mushrooms into strands; if the stems are thick, slice them in half lengthwise. Rinse the spinach, trimming the root ends, and cut longer leaves in half. Pat the thinly sliced beef dry with paper towels to remove excess blood. (Feel free to add other ingredients like bell peppers, chives, or green onions based on your preference.)
Step 3
3. Heat 2.5-3 Tbsp of cooking oil and 1 Tbsp of minced garlic in a wide skillet over medium heat until fragrant. Add the sliced beef and a pinch of black pepper, then stir-fry over medium heat until the meat is fully cooked. Once the beef turns white, add 400ml of water, 5 Tbsp soy sauce, 3.5-4 Tbsp sugar, 1 Tbsp oyster sauce, and 2 Tbsp mirin. Increase the heat to high. (For a richer umami flavor, you can use anchovy-kelp broth instead of water at this stage.)
Step 4
4. Once the sauce mixture boils, add the soaked glass noodles and stir quickly once. Immediately cover the pan. When it comes back to a boil, reduce the heat to medium-low and let it simmer for about 5 minutes. Stir occasionally with a wooden spatula to prevent the noodles from sticking to the bottom. After 5 minutes, add the prepared oyster mushrooms, onion, and carrot. Stir well to combine with the noodles, then cover the pan again. Continue to cook for another 3 minutes, stirring intermittently. When the sauce has almost reduced, add the spinach and gently toss until it wilts. Turn off the heat, then stir in sesame oil and sesame seeds for a nutty finish. Taste and adjust seasoning by adding more soy sauce if it’s too bland, or a little more sugar if it’s not sweet enough!
