Get K-Obsessed: 7 Easy Steps to Make Japchae Or Korean Glass Noodle Stir Fry

Korean cuisine has taken the world by storm, and one dish that stole my heart is Japchae, the iconic Korean glass noodle stir-fry. This sweet and savoury sensation has been a staple in Korean households for centuries. Once you try Japchae, you'll be K-obsessed! In this article, we'll take you through the seven easy steps to make Japchae at home with a recipe inspired by Sue, author, cook, and photographer (My Korean Kitchen).

How To Make Japchae (Korean Glass Noodle Stir Fry) At Home?

In a medium-sized bowl, place the meat strips, add a mixture of one tablespoon of soy sauce, one teaspoon of rice wine, half a teaspoon of minced garlic, 1/4 teaspoon of ground black pepper, and one teaspoon of toasted sesame oil, and mix gently with the meat. Cover it with food wrap and set aside. In another bowl, add thinly sliced fresh mushrooms, and a tablespoon of the mixture of four tablespoons of soy sauce, one tablespoon of honey, one tablespoon of brown sugar, one tablespoon of toasted sesame oil, and 1/8 teaspoon of ground black pepper.

Next, blanch the spinach in boiling water for about 10 seconds, drain it, and run it under tap water to cool it down immediately. Draw out the excess water from spinach by squeezing it and then, place it in a separate mixing bowl. Add 1/4 teaspoon of fine sea salt, half a teaspoon of minced garlic, and one teaspoon of toasted sesame oil. Mix them gently and make sure they are evenly distributed. Transfer it to a larger mixing bowl and keep it aside. Boil the noodles in hot water for 6-7 minutes, drain the water, rinse in cold water, and drain it. Set it aside and let the water drain for about two minutes. Cut the noodles into your desired size and put them in a mixing bowl. Add the rest of the mixture you added to the mushrooms, mix well, and set aside.

Heat some oil in a pan. Using a fork, beat the egg white and pour it into the pan. Cook on both sides on low heat and then, place it on a clean cutting board. Now, beat the egg yolk, pour it into the pan, cook on both sides evenly, and transfer it to the cutting board. Set them aside. In a non-stick pan/skillet, add some oil, and cook thinly sliced half a yellow onion and add a pinch of salt. Once the slices soften, transfer them to the large mixing bowl with marinaded spinach. Similarly, cook the carrots with a pinch of salt until they soften and transfer them to the same bowl, and repeat this with the red capsicum, the marinated mushroom, and the marinated meat. Then, stir-fry the noodles and add them to the large mixing bowl with all the ingredients. Slice the cooked egg white and egg yolk into thin pieces and add them to the mixing bowl. Add one tablespoon of toasted sesame seeds and one tablespoon of toasted sesame oil, and gently mix them, ensuring that everything is evenly coated. Serve immediately and enjoy!