45 min
Japchae (Korean Glass Noodles with Pork and Vegetables)
Recipe GLPR694660b3b82cb9
A traditional Korean stir-fried noodle dish featuring tender glass noodles combined with seasoned pork, marinated mushrooms, sautéed vegetables, and topped with a silky egg garnish. This dish balances savory, slightly sweet, and nutty sesame flavors for a satisfying main course.
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Ingredients
6 whole Dried wood ear mushrooms
3½ ounces Shiitake mushroom caps, sliced 1/4 inch thick
3½ ounces Lean boneless pork shoulder, cut into 2- by 1/4-inch strips
3 tablespoons Korean wheat-based soy sauce (yangjo ganjang)
3 cloves Garlic, minced
1½ tablespoons Granulated sugar
2 teaspoons Soju
¼ teaspoon Fresh ginger, minced and peeled
Freshly ground black pepper
3 tablespoons Vegetable oil
2 whole Large eggs
1 small Yellow onion, thinly sliced pole to pole
1 small Carrot, cut into julienne
Kosher salt
3 ounces Curly spinach
1 teaspoon Toasted sesame oil
1 teaspoon Ground roasted sesame seeds
5¼ ounces Korean sweet potato glass noodles (dangmyeon)
Directions
Soak the dried wood ear mushrooms in warm water for 20 minutes until softened. Drain and cut into bite-sized pieces, discarding any hard portions.
In a small bowl, combine 2 tablespoons soy sauce, 2 cloves minced garlic, 1 tablespoon sugar, 2 teaspoons soju, ginger, and a pinch of black pepper. Set this marinade aside.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork strips and cook for 3-4 minutes, stirring occasionally, until lightly browned. Add the sliced shiitake mushroom caps and wood ear pieces, then pour in the prepared marinade. Cook for another 3-4 minutes, stirring occasionally, until the pork reaches an internal temperature of 160F and the mushrooms are tender. Transfer to a bowl and set aside.
In the same skillet, heat 2 teaspoons vegetable oil over medium heat. Add the sliced onion and carrot julienne, season with a pinch of salt, and sauté for 3-4 minutes until just tender-crisp. Transfer to a separate bowl.
Add 2 teaspoons vegetable oil to the skillet and stir in the spinach and 1 small clove minced garlic. Cook for 1-2 minutes until the spinach is wilted. Drain any excess moisture, then toss with 1/2 teaspoon toasted sesame oil and 1/2 teaspoon ground sesame seeds. Transfer to a bowl.
Bring a large pot of water to a boil. Add the glass noodles and cook for 4-5 minutes until translucent and tender. Drain well in a colander.
In a large bowl, combine the cooked glass noodles, pork and mushroom mixture, sautéed onion and carrot, and spinach. Drizzle with 1 tablespoon soy sauce and 1 teaspoon sugar, then sprinkle with 2 teaspoons ground sesame seeds and a light drizzle of toasted sesame oil. Toss everything together until well combined.
Lightly oil a nonstick skillet and heat over medium heat. Beat the 2 large eggs together and pour into the skillet, spreading thinly to create a thin omelet. Cook for 1-2 minutes on each side until set but still slightly tender. Transfer to a cutting board, let cool slightly, then slice into thin strips.
Divide the japchae among serving bowls or plates and top each portion with a generous amount of the sliced egg garnish. Serve warm or at room temperature.
