Easy One-Pan Japchae Recipe That Doesn't Get Soggy!

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 Hello!

Today's recipe is for 'Japchae,' the star of Korean holiday feasts. But let's be honest, it's often a lot of work, and it can get soggy quickly, right?

Based on a fantastic tip from 'Chef Kim Dae-seok TV', I'm sharing a recipe for "One-Pan Japchae." There's no need to stir-fry ingredients separately, and the best part? It doesn't get soggy, even the next day!


πŸ₯’ Ingredients

(The original video is for 10 servings, but this is adjusted for a standard 4-5 serving home recipe.)

  • Approx. 250g Korean glass noodles (dangmyeon)

  • 1/2 Onion

  • 1/2 Carrot

  • 3 Shiitake mushrooms

  • 1 handful Chives (or spinach)

[Seasoning Sauce]

  • 4 Tbsp Cooking oil (for coating noodles)

  • 7 Tbsp Soy sauce

  • 4-5 Tbsp Mirin (cooking wine)

  • 2 Tbsp Oyster sauce

  • 1.5 cups Water (approx. 300ml)

  • 2 heaping Tbsp Brown sugar

  • 1 heaping Tbsp Minced garlic

  • 1 Tbsp Sesame oil

  • 1 Tbsp Sesame seeds

  • Pinch of Black pepper

🍳 Instructions

  1. Soak Noodles: Soak the glass noodles in COLD water for 1 hour. (Important: Do not use hot water).

  2. Prep Veggies: While the noodles soak, thinly slice the onion, carrot, and mushrooms. Cut the chives into 5-6cm lengths.

  3. Coat Noodles (Secret Tip 1): Drain the soaked noodles. Place them in a COLD pan (no heat). Add 4 Tbsp of cooking oil and mix well to coat every strand.

  4. Stir-fry Noodles: Turn the heat to medium-low and stir-fry the noodles for about 2 minutes.

  5. Add Sauce Base: Reduce heat to low. Add soy sauce, mirin, and oyster sauce. Stir-fry again until the noodles absorb the sauce.

  6. Add Veggies & Water: Add the hard vegetables (onion, carrot) and stir briefly. Then add 1.5 cups of water, mushrooms, brown sugar, and minced garlic. Bring to a boil.

  7. Turn Off Heat & Finish: When the sauce has reduced, turn off the heat. Add the chives and let them cook in the residual heat. Finally, add sesame oil, sesame seeds, and black pepper. Mix well.

  8. Cool Down (Secret Tip 2): Immediately pour the finished japchae onto a large tray or platter. Spread it out wide to cool down quickly. This prevents the noodles from sticking or getting soggy.



This recipe is an adaptation based on the 'Japchae That Doesn't Get Soggy' video by the YouTube channel "Chef Kim Dae-seok TV". All photos in this post are my own.

You can watch the original video here: https://youtu.be/vqb3WyZmL_8