Japchae: Non-Soggy Korean Glass Noodle Stir-fry with Pork
The Ultimate Guide to Making Delicious Japchae with Pork: Tips for Perfectly Cooked Noodles!
Japchae is a dish often reserved for special occasions, enjoyed perhaps only two or three times a year. Seeing a celebrity enthusiastically savoring it on television recently sparked a craving, leading me to create this delicious pork Japchae. This recipe is designed to help you achieve that perfect, non-soggy texture for the glass noodles, allowing the natural flavors of each ingredient to shine. It’s an ideal dish for hosting guests or celebrating holidays. Let’s get started on making this delightful Japchae!
Japchae Ingredients
- 185g Glass noodles (dangmyeon)
- 90g Spinach
- 1 Carrot (approx. 45g after trimming), thinly julienned
- 83g Onion, thinly julienned
- 2 Shiitake mushrooms (approx. 40g after trimming), caps thinly sliced, stems shredded
- 0.25 tsp Salt (for stir-frying vegetables)
- 2 Pinches of salt (for blanching spinach)
- 1 Tbsp Olive oil (for stir-frying pork)
- 3 Tbsp Olive oil (for stir-frying vegetables)
- 4.5-5 Tbsp Soy sauce (for noodle seasoning)
- 1.5 Tbsp Brown sugar (for noodle seasoning)
- 2 Tbsp Sesame oil (for noodle seasoning)
- Sesame seeds, for garnish
- Black pepper, to taste (for pork marinade and spinach)
Pork Marinade
- 120g Pork (for Japchae, lean cut recommended)
- 1 tsp Minced garlic
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- Pinch of black pepper
Boiling Glass Noodles
- 1 Liter Water
- 120g Pork (for Japchae, lean cut recommended)
- 1 tsp Minced garlic
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- Pinch of black pepper
Boiling Glass Noodles
- 1 Liter Water
Cooking Instructions
Step 1
Begin by preparing the glass noodles for that perfect, non-soggy texture. Submerge the dried glass noodles in enough water to cover them completely, just as you would for making Korean birthday noodles. Soaking them beforehand significantly reduces the boiling time and results in wonderfully chewy, yet tender noodles.
Step 2
Next, prepare the pork. Use paper towels to gently pat and remove any excess blood from the pork slices. This step is crucial for eliminating any gamey odor, ensuring a cleaner, more pleasant flavor profile for your Japchae.
Step 3
Marinate the pork by mixing it with 1 tsp minced garlic, 1 tsp soy sauce, and 1 tsp sesame oil. Add a pinch of black pepper. Wearing disposable gloves, gently massage the marinade into the pork until well coated. Let it rest for a few minutes to allow the flavors to meld.
Step 4
Trim the root ends of the spinach. A light cut across the roots with a paring knife can help separate the leaves and stems, making them easier to handle. Place the prepared spinach in a bowl.
Step 5
Fill the bowl with enough water to cover the spinach. Gently swish the spinach around with your hands to wash away any dirt or grit. Rinse and repeat this process 3-4 times, changing the water each time. Once clean, drain the spinach thoroughly in a colander.
Step 6
Julienne the carrot and onion into uniform, thin strips, about 3mm thick. For the shiitake mushrooms, gently wipe off any dust with a paper towel. Separate the caps from the stems. Slice the caps thinly (about 2mm thick) and shred the stems lengthwise for better texture and seasoning absorption.
Step 7
Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the marinated pork and stir-fry, breaking it up with chopsticks or a spatula, until it’s fully cooked through. Continue to stir until the pork is lightly browned for added flavor.
Step 8
Transfer the cooked pork to a large bowl and set it aside to cool slightly. This prevents the pork from overcooking when combined with other ingredients later.
Step 9
In the same frying pan, add the prepared shiitake mushrooms, onions, and carrots.
Step 10
Add 3 tablespoons of olive oil and sprinkle about 0.25 teaspoon of salt. Stir-frying over high heat helps maintain the vegetables’ crispness.
Step 11
Stir-fry the vegetables until they become slightly translucent and tender-crisp. Be careful not to overcook them, as they can release too much water or become mushy.
Step 12
Once the initial vegetables are almost cooked, add the blanched spinach and 2 pinches of salt to the pan.
Step 13
Gently stir-fry the spinach until it wilts, then turn off the heat. Spinach cooks very quickly, so it’s best added towards the end.
Step 14
With the heat off, sprinkle a pinch of black pepper over the spinach and vegetables and give them a final toss. This enhances the aroma and ties the flavors together.
Step 15
Combine the stir-fried vegetables with the cooked pork in the large bowl. Spread everything out evenly to allow it to cool down a bit while the flavors meld.
Step 16
Now, let’s cook the glass noodles. Bring 1 liter of water to a rolling boil in a pot over high heat. Once boiling, carefully add the soaked glass noodles. Stir immediately to prevent them from sticking together.
Step 17
I soaked my noodles for about 50 minutes, so I boiled them for 4-5 minutes over medium-high heat, reducing the flame slightly. (The boiling time for Japchae noodles varies greatly depending on how long they were soaked. If soaked for over an hour, 2-3 minutes might be enough. If not pre-soaked, boil for about 9-10 minutes. The most accurate way is to taste a strand periodically while boiling to check for your preferred doneness.)
Step 18
Drain the boiled noodles in a colander. Briefly rinse them under cold running water – just a quick rinse to stop the cooking, not to cool them down completely. Gently squeeze out any excess water to ensure a chewier texture.
Step 19
It’s time to season the noodles! Evenly drizzle 4.5 tablespoons of soy sauce over the ingredients in the large bowl.
Step 20
Add 1.5 tablespoons of brown sugar for sweetness. You can substitute with corn syrup or honey if preferred.
Step 21
Finish with 2 tablespoons of sesame oil for a rich, nutty aroma. Sesame oil is key to the signature flavor of Japchae.
Step 22
Put on your disposable gloves again. Gently mix all the ingredients together, lifting from the bottom of the bowl to ensure the seasoning is evenly distributed throughout the noodles and vegetables. This mixing step is crucial for well-flavored Japchae.
Step 23
Taste the Japchae and adjust the seasoning as needed. If it’s too bland, add a little more soy sauce or salt. If you prefer it sweeter, add a bit more sugar. (Pro-tip: Japchae tends to absorb seasoning as it sits, so it might taste slightly less seasoned later. For dishes prepared in advance, it’s best to season it slightly stronger initially. Taste and adjust the seasoning again just before serving.)
Step 24
Finally, garnish generously with sesame seeds. Your delicious, non-soggy Pork Japchae is now ready to be enjoyed! Enjoy your homemade feast!
