Hello, I’m Hoseok, living in Korea.
Today I tried making one of the most popular dishes — Korean Japchae!
Actually, I don’t really like the texture of Japchae noodles… so I decided to try making Japchae with pasta instead.
Will Italians get mad at me? lol 😅
But honestly, Japchae and pasta go really well together.
And with crispy grilled bulgogi on top, you’re going to love this dish!
1. Preparing the Ingredients
Slice 100g onion, 1/2 red bell pepper, 1/2 green bell pepper, and 50g shiitake mushrooms.
2. Making the Sauce
Finely chop 5–6 cloves of garlic.
Add 20ml soy sauce, 20g sugar, 10ml oyster sauce, and 10ml sesame oil.
Mix until emulsified.
3. Cooking the Pasta
In 1L of water, add 5g salt and 5ml soy sauce.
Cook 100g of pasta 1 minute less than the recommended cooking time.
4. Cooking the Bulgogi
In a pan, cook 100g of beef over high heat until it turns brown.
Add 1/3 of the sauce from step 2 and cook for 1 more minute.
5. Completing the Pasta
In the same pan where the beef was cooked,
add the vegetables from step 1 and stir-fry until the onion is cooked.
Once the onion is softened, add the remaining sauce and mix well.
Add 1 ladle of pasta water, then add the pasta.
Mix well until the excess liquid evaporates.
6. Finishing Touches
Add an additional 10ml of sesame oil to the finished pasta,
mix well, and plate.
#japchae #koreanfood #bulgogi
