One Pan Japchae

Soak the noodles in warm water for 30 minutes.

Cut the pork into long strips.

Thinly slice the onion and mushrooms.

Cut the carrot into thin matchsticks.

Cut the bell peppers and garlic chives into long strips.

MAKE SAUCE

In a small container, combine the soy sauce, oyster sauce, sugar, and MSG (if using). Add 1/3 cup (80ml) water and mix together until it’s well combined.

Cook:

Check the noodles. After soaking, the noodles should be soft and bendable.

In a pan, heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, add the pork and salt and pepper to taste. Cook for 1 to 2 minutes or until no longer pink.

Reduce the heat to medium. Add 1 tablespoon minced garlic along with the onion, carrot, and mushrooms. Stir-fry for 3 minutes or until the vegetables get soften up a little bit. Add the drained noodles and japchae sauce. Stir-fry for 3 minutes or until everything is evenly distributed.

Once most of the liquid has evaporated, reduce the heat to low. Add the bell peppers and garlic chives. Toss together for 1 minute. (If you’re using spinach instead of garlic chives, cook a little longer so that the spinach is completely wilted down.)

Turn the heat off. To finish, add the sesame oil and sesame seeds. Give it a final mix. Divide the noodles onto serving plates.