Jap-chae (잡채) Recipe

Soak and cook noodles

Bring a large pot of water to a rolling boil. Add the sweet potato glass noodles and cook according to package directions (usually 6–8 minutes) until tender but still slightly chewy. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking. Cut the long strands 3–4 times with kitchen shears so they’re easier to toss (optional).

Make sauce and season noodles

In a small bowl combine 5 tbs soy sauce, 1 tbs sesame oil, 2 tsp sugar, 3 cloves minced garlic, and 1 tsp ground black pepper. Place the drained noodles in a wide bowl or pan, pour half the sauce over the noodles and toss thoroughly while warming them slightly in a large nonstick pan over medium heat for 1–2 minutes to allow the noodles to absorb the sauce. Reserve the remaining sauce for finishing.

Marinate the pork: in a small bowl combine 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp sugar and 1 minced garlic clove. Add the thinly sliced pork and toss to coat; let sit 10–15 minutes while you prep vegetables.

Cook the pork: heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork in a single layer and stir-fry until cooked through and lightly browned, about 3–4 minutes. Remove the pork to a bowl and set aside.

Prep spinach: bring a small pot of water to a simmer. Blanch the spinach for 20–30 seconds until wilted, then transfer to an ice bath or rinse under cold water. Squeeze out excess water and roughly chop. Toss spinach with a pinch of salt and a few drops of sesame oil; set aside.

Stir-fry remaining vegetables: in the same skillet/wok, add the remaining 1 tbs vegetable oil and heat over medium-high. Add the carrots and stir-fry 1–2 minutes until beginning to soften. Add the sliced mushrooms and cook 2 minutes. Add the onion and red bell pepper and stir-fry another 1–2 minutes until vegetables are crisp-tender. Add the green onion and cook 30 seconds. Season lightly with 1/4 tsp salt.

Combine everything: lower heat to medium. Return the cooked pork to the pan with the vegetables. Add the dressed noodles and blanched spinach. Pour the reserved sauce over the mixture. Toss gently but thoroughly using tongs or two spatulas so the sauce coats the noodles and ingredients evenly. If the mixture feels dry, add the remaining 1 tbs soy sauce and 1 tbs sesame oil reserved in ingredients.

Finish and serve: taste and adjust seasoning with up to 1/2 tsp salt or more soy sauce if needed. Cook while tossing for 1–2 minutes until everything is hot and well combined. Transfer to a serving platter, sprinkle with toasted sesame seeds, and drizzle a little extra sesame oil if desired. Serve warm or at room temperature.