One-Pan Japchae: Easy for Beginners
One-Pan Japchae: Easy for Beginners
A Festive Holiday Delicacy: Super Easy One-Pan Japchae Recipe
Hello everyone! I’m Kim Jin-ok, here with a recipe for a Korean soul food classic. Among my popular recipes, kimchi and various fermented cabbage dishes always rank number one! Following closely behind is my Japchae recipe. Japchae is a dish I’ve been making since I was quite young, right after I got married… during my newlywed days! I’m sharing this recipe based on my intuition from when I was just starting out in the kitchen. This recipe allows even novice cooks to easily succeed with Japchae using just one pan! This version is slightly different from the one I shared for the last Lunar New Year holiday, but I believe this current recipe is even more delicious. Let’s get started!
Ingredients (Serves 6-8)- 250g glass noodles (dangmyeon)
- 1 onion
- 1/2 carrot
- 100g oyster mushrooms
- 150g thinly sliced beef for stir-fry (japchae용)
- 100g chives
- 1 Tbsp minced garlic
- 3 Tbsp cooking oil
- 1.5 Tbsp sesame oil
- 5 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp sugar
- 2 Tbsp mirin (rice wine)
- A pinch of black pepper
- 200ml water
- 200ml anchovy-kelp broth
- Sesame seeds for garnish
Cooking Instructions
Step 1
1. First, prepare the glass noodles. Soak 250g of glass noodles in lukewarm water for 30 minutes until softened. This will ensure they cook up tender and chewy. Once soaked, drain them in a colander and set aside.
Step 2
2. Now, let’s prepare the vegetables. Julienne 1/2 carrot into thin strips. Slice 1 onion into approximately 0.5cm thick strips. For the 100g of oyster mushrooms, gently pull them apart into strands; if any pieces are too thick, tear them into thinner strands. Wash the 100g of chives and cut them into 5cm lengths. (Tip: If fresh spinach is in season, it makes a wonderful substitute for chives!) Additionally, feel free to add other vegetables like bell peppers, paprika, or shiitake mushrooms according to your preference for a more vibrant dish.
Step 3
3. Place the 150g of thinly sliced beef for japchae on a paper towel and gently pat to remove any excess moisture. This step helps eliminate any gamey flavors and ensures a cleaner taste.
Step 4
4. Time to cook the aromatics and base for the japchae. Heat 3 Tbsp of cooking oil in a large frying pan over medium heat. Add 1 Tbsp of minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the beef and a pinch of black pepper, stir-frying until the surface of the meat turns white. Pour in 200ml of water and 200ml of anchovy-kelp broth. (Tip: I’ve used broth for extra umami, but you can simply use 400ml of water if broth isn’t available.) Now, stir in 5 Tbsp soy sauce, 1 Tbsp oyster sauce, 3 Tbsp sugar, and 2 Tbsp mirin. Mix everything well. (Tip: Using a seasoned soy sauce or ‘mat-ganjang’ instead of regular soy sauce will add a richer depth of flavor to your japchae.)
Step 5
5. Bring all the flavors together! Turn the heat up to high and once the sauce begins to boil, add the soaked glass noodles. Cover the pan and let it come to a boil again. Then, reduce the heat to medium-low and stir-fry for about 5 minutes. Add the sliced onion, mushrooms, and carrot, stirring gently to combine. Continue to cook over low heat for another 3 minutes. Finally, add the chives, 1.5 Tbsp of sesame oil, and sesame seeds. Turn off the heat and toss everything gently with the residual heat until well combined. Your delicious, glossy Japchae is now complete! (Tip: Taste your Japchae at the end and adjust seasoning, such as adding more soy sauce or sugar, to suit your personal preference!)
