One-Pan Japchae
Super Easy Vegan One-Pan Japchae That Doesn’t Get Soggy
Make delicious Japchae easily using just one pan! Even without meat, the chewy texture of mushrooms makes it incredibly flavorful. This recipe is perfect for a quick and satisfying meal.
Ingredients- 150g Glass Noodles (Dangmyeon)
- 6g Dried Wood Ear Mushrooms (rehydrated)
- 4 Fresh Shiitake Mushrooms
- 1/4 Carrot
- 1/2 Onion
- 1/2 Green Bell Pepper
- 1/2 Red Bell Pepper
- 1 handful Chives
- Vegetable Oil (or Olive Oil) as needed
- 1/2 cup Water (100ml)
Seasoning- 4 Tbsp Soy Sauce
- 1 Tbsp Vegetable Oil
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1/3 Tbsp Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil (for finishing)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 4 Tbsp Soy Sauce
- 1 Tbsp Vegetable Oil
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1/3 Tbsp Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil (for finishing)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce to add rich flavor to the Japchae. In a bowl, combine 4 Tbsp soy sauce, 1 Tbsp vegetable oil, 1 Tbsp corn syrup, 1/3 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well. Remember to set aside the sesame oil and sesame seeds for the finishing touch.
Step 2
Thinly slice the fresh shiitake mushrooms into about 0.3cm thick rounds. This slicing method will ensure a tender and pleasant texture when cooked.
Step 3
Rehydrate the dried wood ear mushrooms by soaking them in lukewarm water for about 10-15 minutes. Once softened, rinse them thoroughly and drain any excess water. Then, cut them into bite-sized pieces.
Step 4
Thinly julienne the carrot into strips approximately 0.2cm thick. Cutting them thinly helps them cook evenly with the other vegetables.
Step 5
Julienne the onion into strips about 0.5cm thick. Avoid cutting them too thinly, as they can become mushy when cooked. A moderate thickness is ideal.
Step 6
Julienne the green and red bell peppers into strips about 0.5cm thick. Their vibrant colors will make the Japchae look even more appealing.
Step 7
Wash the chives and pat them dry. Cut them into lengths of about 4-5cm. Chives are added at the end to maintain their crispness and fresh aroma.
Step 8
Now, let’s start stir-frying! Heat a generous amount of vegetable oil in a wide pan over medium heat. Add the julienned carrots, onions, sliced shiitake mushrooms, and rehydrated wood ear mushrooms. Stir-fry for 2-3 minutes until the vegetables begin to release their natural sweetness.
Step 9
Once the vegetables are slightly tender, add the soaked glass noodles, 1/2 cup of water (100ml), and the julienned green and red bell peppers. Stir continuously with a spatula to prevent the noodles from sticking to the pan. Cook the bell peppers just until they are slightly tender, as they can become mushy if overcooked.
Step 10
When the glass noodles are mostly softened and the liquid has reduced slightly, pour in all of the prepared seasoning sauce. Mix everything together to ensure the sauce evenly coats the noodles and vegetables as you continue to stir-fry.
Step 11
Finally, add the chopped chives and stir-fry quickly over high heat for about 30 seconds to 1 minute. This short cooking time preserves the chives’ crisp texture and refreshing flavor.
Step 12
Turn off the heat. Stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Your delicious one-pan Japchae is now ready! Enjoy this simple yet satisfying dish while it’s warm.
