Japchae is a beloved Korean dish known for its harmonious blend of sweet potato glass noodles, tender beef, vibrant vegetables, and a savory-sweet sauce. While traditional japchae can be a bit time-consuming, this quick and easy one-pan version simplifies the process. With just a few steps and minimal cleanup, you’ll have a delicious, nutrient-packed meal ready to impress!
If you’re looking for a tasty way to incorporate more vegetables into your diet, this one-pan japchae is the perfect solution!
Ingredients:
- 200g sweet potato glass noodles
- 2 large eggs
- 1 tbsp canola oil
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp dark soy sauce
- 2 tbsp sesame oil
- 1/4 cup warm water
- 150g beef rolls (thinly sliced beef)
- 1/4 medium onion, thinly sliced
- 50g julienned carrots
- 50g King oyster mushrooms, sliced
- 50g bell peppers, julienned
- A handful of spinach
- Sesame seeds and green onions for garnish (optional)
Instructions:
1. Soak the Noodles: Start by soaking the sweet potato glass noodles in cold water for 90 minutes. This passive cooking time allows the noodles to soften and become ready for quick cooking later. During this time, you can prepare the other components of the dish.
2. Prepare the Sauce: Next, let’s make the sauce—the heart and soul of this dish. In a small bowl, mix together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp dark soy sauce, 2 tbsp sesame oil, 2 tbsp minced garlic, and 1/4 cup warm water. Stir until the sugar is fully dissolved, and everything is well combined. Set the sauce aside.
3. Make the Omelette: Whisk two eggs in a bowl and season with a pinch of salt. In a large pan, heat 1 tbsp canola oil over medium heat. Pour the eggs into the pan, tilting it to spread the eggs evenly. Cook until the omelette is just set, then remove it from the pan. Roll up the omelette and julienne it into thin strips. Set aside.
4. Bulgogi Beef: In the same pan, add 1 tbsp sesame oil and 1 tbsp minced garlic. Sauté until fragrant, then add 1 tbsp soy sauce, 1 tbsp water, and 1 tbsp brown sugar. When the mixture starts to boil, add the 150g of beef rolls and quickly sauté until the beef is just cooked through. Remove the beef from the pan and set it aside.
5. Stir-Fry the Vegetables: In the same pan, add the sliced onion and cook until lightly caramelized. Then, add the julienned carrots, King oyster mushrooms, and bell peppers (about 50g each). Stir-fry the vegetables for 2-3 minutes until they begin to soften. The variety of vegetables in this dish not only enhances its flavor but also makes it a great way to enjoy a healthy dose of fiber, vitamins, and minerals.
6. Cook the Noodles: Drain the soaked noodles and add them to the pan with the vegetables. Pour the prepared sauce over the noodles, and stir everything together. Cover the pan with a lid and cook on medium-high heat for about 10 minutes, allowing the noodles to absorb the sauce and finish cooking.
7. Combine and Serve: Once the noodles are tender and flavorful, add a handful of spinach to the pan, along with the cooked bulgogi beef and julienned omelette. Sauté everything together for an additional 2 minutes until the spinach is wilted and everything is well combined.
Garnish with sesame seeds and sliced green onions if desired, and your quick and easy one-pan japchae is ready to serve! This dish is perfect as a main course or a side dish, bringing vibrant flavors and textures to your table.