Triple Threat Bomb Recipe

Prepare and marinate proteins

Pat the chicken, pork, and beef pieces dry with paper towels. Season with 1 tsp kosher salt and 1 tsp black pepper and transfer to a bowl. In a separate small bowl, whisk together 3 tbs soy sauce, 1 tbs brown sugar, 1 tsp sesame oil, 2 tsp minced garlic, 1 tsp grated ginger and 1 tsp gochujang (if using). Pour half of the marinade (about 3–4 tbs) over the meat and toss to coat evenly. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Reserve the remaining marinade for basting/finishing.

Cook the proteins

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbs vegetable oil. When the oil is shimmering, add the chicken pieces in a single layer (do not overcrowd—work in two batches if necessary). Sear until browned and cooked through, about 4–5 minutes, stirring once or twice. Transfer chicken to a plate and tent with foil. Repeat with pork pieces, cooking 4–6 minutes until browned and cooked through; transfer to the plate. Finally, cook the beef pieces 2–3 minutes for medium (longer if desired). Return all cooked meats to the pan, add the reserved marinade, toss over heat 30–60 seconds until sauce is slightly reduced and coats the meat. Remove from heat and keep warm.

Cook noodles

Bring a pot of water to a boil. Add 4 oz dangmyeon and cook according to package instructions (usually 6–8 minutes) until just tender. Drain and rinse under cold water. Cut noodles with kitchen shears 8–10 times if they are too long; set aside.

Prepare vegetables

Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add sliced onion and cook 1–2 minutes until beginning to soften. Add julienned carrot and sliced shiitake mushrooms; stir-fry 2–3 minutes until vegetables are tender-crisp. Add minced garlic and cook 30 seconds.

Assemble japchae

Add the drained noodles to the skillet with vegetables. Add 2 tbs soy sauce, 1 tsp sugar, and 1 tsp sesame oil. Toss and stir-fry everything 1–2 minutes until noodles are well coated and heated through. Remove from heat, add spinach and toss until spinach wilts from the residual heat. Sprinkle 1 tsp toasted sesame seeds over the japchae and adjust seasoning to taste. Keep warm.

Boil eggs

Bring a small pot of water to a boil. Gently add 2 large eggs and boil for 8 minutes for a slightly jammy yolk, or 10 minutes for fully set yolks. Transfer to an ice bath for 5 minutes, peel and halve lengthwise. Set aside.

Steam broccoli

Steam 1 cup broccoli florets for 3–4 minutes until bright green and tender-crisp. Season lightly with a pinch of salt and set aside.

Pan-fry mandoo

Heat 1 tbs vegetable oil in a small nonstick skillet over medium heat. Add 2 mandoo dumplings and cook until bottoms are golden, about 2 minutes. Add 2–3 tbs water to the pan and immediately cover; steam for 3–4 minutes until cooked through. Remove cover and cook uncovered 30 seconds to re-crisp bottoms. Transfer to plate.

Prep lettuce and cucumbers

Wash and gently dry 8 butter lettuce leaves. Thinly slice cucumber into rounds or batons and arrange with lettuce on the serving plate.

Make dipping sauce

Whisk together 2 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sesame oil, 0.25 tsp gochugaru (or red pepper flakes), and 1 tbs thinly sliced scallion in a small bowl. Taste and adjust to preference.

Plate the Triple Threat Bomb

Arrange portions of the cooked chicken, pork, and beef together in the center of a large plate or shallow bowl. Place a generous portion (about 4 oz) of japchae on one side. Neatly arrange steamed broccoli, cucumber slices, two halves of boiled egg, two mandoo, and 4–8 butter lettuce leaves around the meats. Drizzle a little sesame oil over japchae and sprinkle extra sesame seeds if desired. Serve the dipping sauce on the side for mandoo and for making lettuce wraps with meat and janchae.