Japchae with Pre-made Bulgogi
Japchae with Pre-made Bulgogi
Ingredients
For the Japchae
- 6 oz wood ear mushrooms
- 1 head broccoli
- 1/2 carrot, large
- 1/2 onion, medium-sized
- as needed oil, for cooking
- as needed pre-made bulgogi
- 6 oz Korean glass noodles, (dangmyeon)
For the Sauce
- 1 tablespoon soy sauce, to 2 tablespoons
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- a splash sesame oil
- as needed sesame seeds, to taste
- as needed black pepper, to taste
Instructions
- 1
Soak the wood ear mushrooms in water for about 30 minutes. After soaking, strain the mushrooms and chop them into bite-sized pieces.
⏱️ 2 min
- 2
Cut the broccoli into bite-sized florets. Bring a pot of water to a boil, then blanch the broccoli in the boiling water for 1 minute. Drain immediately.
⏱️ 5 min•🌡️ 212
- 3
Cut about half of a large carrot into thin strips (julienne).
⏱️ 3 min
- 4
Cut half of a medium-sized onion into slices.
⏱️ 2 min
- 5
In a small bowl, combine 1 to 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of minced garlic, a splash of sesame oil, sesame seeds (to taste), and black pepper (to taste). Mix all sauce ingredients thoroughly.
⏱️ 3 min
- 6
Heat some cooking oil in a large pan or wok over medium-high heat. Add the sliced onions and cook for about 2 to 3 minutes until they are softened. Remove the cooked onions from the pan and set them aside.
⏱️ 3 min
- 7
Add a little more oil to the same pan if necessary. Add the carrot strips and cook until they are slightly tender. Remove the cooked carrots and set them aside with the onions.
⏱️ 3 min
- 8
Add a little more oil to the same pan. Add the chopped wood ear mushrooms and cook until tender. Be aware that the mushrooms may splutter during cooking. Remove the cooked mushrooms and set them aside.
⏱️ 4 min
- 9
Cook the pre-made bulgogi in the same pan until it is thoroughly cooked.
⏱️ 5 min
- 10
While the bulgogi is cooking, bring a separate pot of water to a boil. Add 6 ounces of Korean glass noodles and boil for about 5 to 8 minutes until tender.
⏱️ 8 min•🌡️ 212
- 11
Strain the cooked noodles and rinse them thoroughly with cold water. Use kitchen scissors to cut the noodles about two times to shorten them, which makes them easier to eat.
⏱️ 3 min
- 12
In a large pot or wok (different from the pan used for cooking vegetables/meat), heat the prepared sauce over medium heat. Add the rinsed and cut noodles to the hot sauce and mix well to ensure the noodles are evenly coated.
⏱️ 3 min
- 13
Add the cooked onions, carrots, wood ear mushrooms, and the cooked bulgogi (including any juices from the pan) to the pot with the noodles and sauce.
⏱️ 2 min
- 14
Take the pot off the heat. Mix all the ingredients thoroughly until everything is well combined and coated in the sauce.
⏱️ 2 min
- 15
Transfer the japchae to a serving plate. Garnish with additional sesame seeds if desired, then serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japchae with Pre-made Bulgogi
For the Japchae
- 6 oz wood ear mushrooms
- 1 head broccoli
- 1/2 carrot, large
- 1/2 onion, medium-sized
- as needed oil, for cooking
- as needed pre-made bulgogi
- 6 oz Korean glass noodles, (dangmyeon)
For the Sauce
- 1 tablespoon soy sauce, to 2 tablespoons
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- a splash sesame oil
- as needed sesame seeds, to taste
- as needed black pepper, to taste
Instructions
- 1
Soak the wood ear mushrooms in water for about 30 minutes. After soaking, strain the mushrooms and chop them into bite-sized pieces.
⏱️ 2 min - 2
Cut the broccoli into bite-sized florets. Bring a pot of water to a boil, then blanch the broccoli in the boiling water for 1 minute. Drain immediately.
⏱️ 5 min•🌡️ 212 - 3
Cut about half of a large carrot into thin strips (julienne).
⏱️ 3 min - 4
Cut half of a medium-sized onion into slices.
⏱️ 2 min - 5
In a small bowl, combine 1 to 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of minced garlic, a splash of sesame oil, sesame seeds (to taste), and black pepper (to taste). Mix all sauce ingredients thoroughly.
⏱️ 3 min - 6
Heat some cooking oil in a large pan or wok over medium-high heat. Add the sliced onions and cook for about 2 to 3 minutes until they are softened. Remove the cooked onions from the pan and set them aside.
⏱️ 3 min - 7
Add a little more oil to the same pan if necessary. Add the carrot strips and cook until they are slightly tender. Remove the cooked carrots and set them aside with the onions.
⏱️ 3 min - 8
Add a little more oil to the same pan. Add the chopped wood ear mushrooms and cook until tender. Be aware that the mushrooms may splutter during cooking. Remove the cooked mushrooms and set them aside.
⏱️ 4 min - 9
Cook the pre-made bulgogi in the same pan until it is thoroughly cooked.
⏱️ 5 min - 10
While the bulgogi is cooking, bring a separate pot of water to a boil. Add 6 ounces of Korean glass noodles and boil for about 5 to 8 minutes until tender.
⏱️ 8 min•🌡️ 212 - 11
Strain the cooked noodles and rinse them thoroughly with cold water. Use kitchen scissors to cut the noodles about two times to shorten them, which makes them easier to eat.
⏱️ 3 min - 12
In a large pot or wok (different from the pan used for cooking vegetables/meat), heat the prepared sauce over medium heat. Add the rinsed and cut noodles to the hot sauce and mix well to ensure the noodles are evenly coated.
⏱️ 3 min - 13
Add the cooked onions, carrots, wood ear mushrooms, and the cooked bulgogi (including any juices from the pan) to the pot with the noodles and sauce.
⏱️ 2 min - 14
Take the pot off the heat. Mix all the ingredients thoroughly until everything is well combined and coated in the sauce.
⏱️ 2 min - 15
Transfer the japchae to a serving plate. Garnish with additional sesame seeds if desired, then serve immediately.
⏱️ 1 min