Pork and Chives Japchae: A Quick Recipe Without Pre-Boiling Noodles
A Chuseok Holiday Delicacy! Pork and Chives Japchae Made Easily Without Boiling Noodles Separately
To make your Chuseok holiday table shine, here’s a festive and delicious Japchae! This recipe offers a wonderfully easy and quick way to prepare ‘Pork and Chives Japchae’ by stir-frying all ingredients directly in the pan, eliminating the need to boil the glass noodles separately. Simplify your holiday cooking while still serving an impressive dish!
Main Ingredients- Glass noodles 300g
- Pork (for stir-fry) 300g
- Prepared chives 100g
- Red chili peppers 2
- Carrot 1/4
- Onion 1/2
- Soaked wood ear mushrooms 6
- Cooking wine (Mirin or similar) 1 Tbsp
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Grated ginger a pinch
- Black pepper a pinch
Noodle Seasoning & Stir-fry Ingredients- Soy sauce 1/3 cup (approx. 70ml)
- Sugar 1/3 cup (approx. 65g)
- Water 1 cup (approx. 200ml)
- Grapeseed oil (or vegetable oil) 1/3 cup (approx. 70ml)
- Black pepper a pinch
- Dark soy sauce 1/2 Tbsp (optional, for color)
- Sesame oil 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Salt a pinch (for stir-frying vegetables)
- Soy sauce 1/3 cup (approx. 70ml)
- Sugar 1/3 cup (approx. 65g)
- Water 1 cup (approx. 200ml)
- Grapeseed oil (or vegetable oil) 1/3 cup (approx. 70ml)
- Black pepper a pinch
- Dark soy sauce 1/2 Tbsp (optional, for color)
- Sesame oil 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Salt a pinch (for stir-frying vegetables)
Cooking Instructions
Step 1
Prepare and finely chop all ingredients. This crucial first step ensures the Japchae’s delicious flavor.
Step 2
Soak the glass noodles in cold water for at least 30 minutes before cooking. Soaking them until softened will help them cook evenly and absorb the sauce well.
Step 3
Soak the dried wood ear mushrooms in lukewarm water for about 30 minutes. Once rehydrated, remove the tough central core and slice them into bite-sized pieces.
Step 4
Marinate the pork for stir-fry. In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp sesame oil, a pinch of grated ginger, and a pinch of black pepper. Mix well with the pork. This marination makes the pork tender and flavorful.
Step 5
Now, let’s prepare the vegetables. Cut the chives into 4-5cm lengths. Julienne the carrot and onion into similar lengths. For the red chili peppers, slice them in half lengthwise, remove the seeds, and cut them to the same length as the other vegetables for a visually appealing dish.
Step 6
It’s time to stir-fry the vegetables. Heat a pan with a little grapeseed oil. Add the julienned onions and stir-fry with a pinch of salt until they become translucent. Sautéing the onions first brings out their natural sweetness.
Step 7
Next, add the julienned carrots and stir-fry with a pinch of salt. Cook them just until they are tender-crisp; avoid overcooking, as they can become mushy.
Step 8
Add the red chili peppers and stir-fry briefly with a pinch of salt until their color brightens. Stir-frying each vegetable separately helps maintain their individual textures and vibrant colors, enhancing the overall flavor.
Step 9
Stir-fry the marinated pork until no pink color remains. Then, add the rehydrated wood ear mushrooms and cook them together with the pork. The chewy mushrooms add a delightful texture. Set aside the cooked pork and mushrooms in a separate bowl.
Step 10
Now, let’s cook the glass noodles. In the same pan, combine 1/3 cup soy sauce, 1/3 cup sugar, 1/3 cup grapeseed oil, 1 cup water, and a pinch of black pepper. Bring this sauce mixture to a rolling boil. This sauce is key to infusing the noodles with flavor and color.
Step 11
Add the soaked and cut glass noodles directly into the boiling sauce. The noodles will begin to soften and expand as they absorb the flavorful sauce.
Step 12
Add 1/2 Tbsp of dark soy sauce for a richer color. (This is optional, but it helps achieve a professional-looking finish.)
Step 13
Reduce the heat to medium and stir-fry the noodles in the sauce until the liquid reduces and the noodles are coated with the rich flavor and color. Be sure to stir frequently to prevent the noodles from clumping together.
Step 14
Once the noodles are cooked and have absorbed the sauce, add all the pre-stir-fried vegetables and pork back into the pan. Drizzle in 2 Tbsp of sesame oil for a fragrant finish.
Step 15
Finally, add the fresh chives and stir-fry over low heat just until they wilt slightly – be careful not to overcook them, as you want to retain their crispness. Turn off the heat, sprinkle with toasted sesame seeds, and your delicious Pork and Chives Japchae is ready!
