How to Make Japchae (Korean Stir-fried Glass Noodles)

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   1. Preparation & Meat Seasoning

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   Marinate 300g pork with 1 tbsp sugar first to tenderize [00:55].

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   Add 2 tbsp soy sauce, 2 tbsp cooking wine, 1/2 tbsp minced garlic, 1/2 tbsp sesame oil, and black pepper [01:05]. Mix well and set aside [01:21].

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   2. Stir-frying Vegetables

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   Heat a little cooking oil in a large pan on high heat. Stir-fry the carrots for about 1 minute [01:24].

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   Add onions and paprika, seasoning with a pinch of salt. Stir-fry briefly [01:43].

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   Add the washed spinach directly to the pan (no blanching needed) and stir-fry until the leaves wilt [02:16].

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   3. Stir-frying Meat & Mushrooms

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   Transfer the cooked vegetables to a large mixing bowl and spread them out to let the steam escape [02:37].

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    In the same pan on high heat, stir-fry the marinated pork until it is about 80% cooked [02:49].

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    Add sliced shiitake mushrooms and continue frying until all the moisture in the pan has evaporated and it starts to sizzle [03:06]. Transfer to the large bowl [03:39].

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    4. Boiling & Rinsing Noodles

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    Boil 2L of water in a large pot. Add 300g of dry glass noodles without soaking [03:46].

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    Boil for 8 to 9 minutes depending on your stove's heat level [04:02].

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    Rinse the noodles twice in cold water, rubbing them firmly to remove excess starch [04:13]. Drain thoroughly in a colander [04:39].

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    5. Seasoning & Sautéing Noodles

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    In a large pan/wok on high heat, add the rinsed noodles along with 5 tbsp soy sauce, 1 tbsp sugar, 1 tbsp oyster sauce, 5 tbsp corn syrup, and 3 tbsp cooking oil [05:11].

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    Sauté the noodles continuously until the seasoning liquid is fully absorbed and the noodles become translucent, chewy, and glossy [05:43]. Change to medium-low heat at the end to prevent sticking [06:43].

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    6. Final Assembly

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    Add the hot, sautéed noodles to the bowl with the prepared vegetables and meat [07:12].

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    Add 2 tbsp sesame oil, black pepper, and toasted sesame seeds [07:20].

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    Mix everything thoroughly by hand (using gloves) while the noodles are still warm to ensure even coating and flavor [07:31]. Check for final seasoning and serve [08:00].