Pork and Vegetable Glass Noodles — Pork Japchae
Korean glass noodle stir-fry with sliced pork shoulder, spinach, carrot, shiitake, and onion in a soy-sesame glaze, finished with toasted sesame seeds and sliced scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 400g pork shoulder against the grain. Soak 120g glass noodles in warm water 10 minutes, drain. Julienne 120g carrot, thinly slice 100g shiitake caps and 160g onion. Finely grate 6 garlic cloves, slice 2 scallions. Toss pork with 2 tbsp soy, 2 tsp sugar, 2 tsp sesame oil, 2 garlic cloves, and black pepper; rest 8 minutes.
Boil
Cook drained noodles in salted water over high heat 5 minutes until just tender. Drain, rinse under cold water, toss with 2 tsp sesame oil. Blanch 140g spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil and salt to taste.
Saute
Heat 1 tbsp neutral oil in a wide skillet over medium-high. Stir-fry carrot and onion 2–3 minutes until just tender. Add shiitake, cook 90 seconds until softened. Lift out onto a plate.
Sear
Raise heat to high, add remaining 1 tbsp neutral oil. Stir-fry marinated pork in batches if needed 2–3 minutes per batch until deeply caramelized and just cooked through.
Glaze
Return vegetables and noodles to the pan. Add remaining 2 tbsp soy, 4 tsp mirin, 2 tsp sugar, 1.3 tbsp sesame oil, and 4 remaining garlic cloves. Toss 2 minutes over medium heat until glossy and well coated.
Plate
Transfer japchae to plates, scatter scallions and 2 tsp toasted sesame seeds over the top. Serve immediately.
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