Japchae (Korean Glass Noodle Stir-fry)
Japchae made with the 'golden ratio' from a Korean TV show — the glass noodles simmer in a 1:2 soy sauce to corn syrup glaze, soaking up color and flavor.
Ingredients
Main
- Glass noodles (dangmyeon)1.5 handfuls
- Pork strips1 handful
- Carrota little
- Bell peppera little
- Wood ear mushrooms1 handful
- Onion1/2
- Chivesa little
Pork Marinade
- Minced garlic1 tsp
- Soy sauce1 tsp
- Sesame oil1 tsp
- Mirin (cooking wine)2 tsp
- Black peppera pinch
Noodle Glaze
- Soy sauce10 Tbsp
- Corn syrup20 level Tbsp
- Canola oil4 Tbsp
Directions
- 1
Soak a handful of wood ear mushrooms in water to rehydrate.
- 2
Marinate the pork for about 20 minutes with 1 tsp each of minced garlic, soy sauce, and sesame oil, 2 tsp mirin, and a pinch of pepper.
- 3
Cut the chives, onion, carrot, and bell pepper into bite-size strips.
- 4
Boil the glass noodles for exactly 11 minutes — the key to perfect japchae.
- 5
While the noodles cook, stir-fry all the vegetables except the chives.
- 6
Stir-fry the marinated pork separately and set aside.
- 7
After 11 minutes, drain the noodles and rinse them in cold water right away.
- 8
In a pan, bring the glaze to a boil — soy sauce and corn syrup at a 1:2 ratio (10 Tbsp soy sauce, 20 Tbsp corn syrup).
- 9
When the glaze is bubbling hard, add the drained noodles.
- 10
Drizzle in about 4 Tbsp of canola oil — it keeps the noodles from sticking together or bloating.
- 11
Stir over high heat until the glaze reduces and the noodles take on a glossy, even color.
- 12
Transfer the noodles to a large bowl, let them cool slightly, then toss with all the cooked vegetables and pork.
- 13
For a heartier version, go heavier on the vegetables and meat than the noodles.
Tips
The 1:2 soy-sauce-to-corn-syrup ratio is the heart of this recipe — use corn syrup, not oligosaccharide syrup. If you prefer it less sweet, start with less syrup and adjust to taste.