Savory Japchae with Pork Belly

I never tried japchae until my late thirties, and honestly, I thought Korean glass noodles were just regular noodles that happened to be clear. That’s what happens when you grow up on spaghetti and mac and cheese, I guess.

It turns out japchae is something special – those sweet potato noodles have a texture that’s different from anything I knew before. And when you add pork belly to the mix? Well, let’s just say it’s become a regular at our dinner table, even though my first few attempts at making it were pretty messy affairs.

What Kind of Sweet Potato Noodles Should I Use?

For japchae, you’ll want to look specifically for Korean sweet potato noodles, also known as dangmyeon or glass noodles. These noodles are grayish when dry but become translucent and chewy after cooking, which is exactly what gives japchae its characteristic texture. You can find these at most Asian grocery stores, usually in packages labeled “sweet potato vermicelli” or “Korean glass noodles.” Don’t substitute with other types of Asian noodles like rice noodles or bean thread noodles – they won’t give you the same springy texture that makes japchae special. Just remember to soak them in cold water for at least 40 minutes before cooking to ensure they soften properly and cook evenly.

Options for Substitutions

Let’s talk about what you can swap in this japchae recipe if you need to:

• Sweet potato noodles: These Korean glass noodles (dangmyeon) are pretty important for authentic japchae, but in a pinch, you could use mung bean noodles or even thin rice noodles. The texture won’t be quite the same, but it’ll still taste good!
• Wood ear mushrooms: Can’t find wood ear mushrooms? You can skip them or double up on the king oyster mushrooms instead. The dish will still be tasty, just with less variety in texture.
• King oyster mushrooms: These are easy to swap – button mushrooms, shiitake, or even portobello mushrooms cut into strips work great here. Each brings its own nice flavor to the dish.
• Vegetable oil: Any neutral cooking oil works well – canola, grapeseed, or even light olive oil are good options.
• Spinach: You can use baby spinach instead of regular spinach, or try other greens like bok choy or Swiss chard – just remember to adjust cooking time as needed.
• Sesame oil and seeds: These give japchae its signature flavor, so try not to skip them! But if you must, you could use a bit of peanut oil for cooking, though the taste will be different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making japchae is not soaking the sweet potato noodles long enough – they need at least 40 minutes in cold water to become pliable, otherwise they’ll end up chewy and tough in your final dish. Another common error is overcrowding your pan when cooking the vegetables – work in batches to ensure each ingredient gets properly seared rather than steamed, which helps develop better flavor and maintains the proper texture. The final crucial step that’s often overlooked is seasoning each component separately as you cook – this builds layers of flavor that make your japchae taste like it came from a Korean restaurant. For the best results, let your noodles cool slightly before adding the sesame oil, as this prevents them from absorbing too much oil and becoming greasy.

What to Serve With Japchae?

This Korean glass noodle dish works great as part of a larger Korean feast or as a satisfying meal on its own. I like to serve it with some kimchi on the side for that perfect tangy kick, and a bowl of steamed rice if I’m extra hungry. You can also add some Korean side dishes (banchan) like pickled radish, seasoned bean sprouts, or a simple cucumber salad to round out the meal. For a fun family-style dinner, try serving japchae alongside some Korean BBQ meats like bulgogi or galbi – the noodles are great at soaking up those tasty meat juices!

Storage Instructions

Keep Fresh: Once your japchae has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The sweet potato noodles might stick together a bit, but that’s totally normal – they’ll loosen up when you warm them up again.

Make Ahead: You can prep all the veggies the day before and store them separately in the fridge. The noodles can also be pre-soaked and kept in the fridge, covered with plastic wrap. This makes putting everything together super quick when you’re ready to cook!

Warm Up: To enjoy leftover japchae, just give it a quick stir-fry in a pan over medium heat for 2-3 minutes. Add a tiny splash of water if it seems dry. You can also microwave it, but stir-frying helps maintain the nice texture of the noodles and veggies.

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 40-50 g
• Carbohydrates: 50-60 g

Ingredients

• 5 cloves garlic, finely minced
• 8 ounces sweet potato noodles, soaked in cold water for minimum 40 minutes
• 7 or 8 dried wood ear mushrooms, cleaned and soaked in cold water for at least half an hour
• 8 ounces king oyster mushrooms (or soaked shiitake/white button mushrooms), sliced into strips
• 1 large onion, sliced (8 ounces)
• 1 large carrot, peeled and cut into matchstick pieces (2-inch by 1/4-inch)
• 8 ounces bundle of spinach, rinsed, roots removed, and leaves cut into 4-inch sections
• 1/4 cup oil (vegetable)
• 1 tablespoon plus 1 teaspoon of toasted sesame seeds
• 1 tablespoon toasted sesame oil

Step 1: Marinate the Meat

In a bowl, combine your choice of meat with soy sauce, brown (or white) sugar, and toasted sesame oil.

Mix well by hand until the sugar dissolves completely.

Cover the bowl and let the mixture sit for 5 minutes to allow the flavors to meld.

Step 2: Cook the Meat

Heat a skillet over medium heat and cook the marinated meat, stirring with a wooden spoon for about 4 to 5 minutes, or until the meat is cooked thoroughly.

Remove from the heat and set the cooked meat aside.

Step 3: Prepare the Egg Pancake

In a bowl, whisk the eggs with a pinch of salt and strain the mixture into another bowl for a smooth consistency, discarding any remaining stringy bits.

Heat vegetable oil in a large nonstick skillet over medium-high heat and coat the skillet evenly; wipe off any excess oil with a paper towel.

Lower the heat to low, pour in the egg mixture, and tilt the skillet to spread the egg into a large circle covering the skillet’s bottom.

Cook for a minute until the bottom is lightly cooked.

Flip the egg pancake, remove from heat, and let it cook in the residual heat for a few minutes.

Transfer the pancake to a cutting board, let it cool, then slice it into thin strips.

Step 4: Prepare the Vegetables and Mushrooms

In a bowl, mix soy sauce, brown (or white) sugar, ground black pepper, and garlic until the sugar is dissolved; set aside.

Drain and prepare wood ear mushrooms by discarding tough stems and cutting the caps into bite-size pieces.

Add these to a cooking pot along with prepared king oyster mushrooms, carrot, and onion.

Pour in ¼ cup of vegetable oil and ¼ cup of water, mixing well to coat all pieces.

Evenly spread spinach over the top.

Step 5: Assemble the Noodle Dish

Drain the noodles and cut them into 5- to 6-inch lengths.

Layer them on top of the spinach in the pot and drizzle the reserved seasoning sauce over the noodles.

Cover and cook on medium-high heat for 10 minutes.

When done, remove the lid, stir, and gently toss all ingredients for 1 to 2 minutes with a wooden spoon and tongs until the liquid evaporates and noodles appear shiny and cooked.

Step 6: Combine and Garnish

Add cooked meat to the noodle mixture if using, along with 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds.

Gently toss to integrate all ingredients, then transfer to a large serving platter.

Garnish with sliced egg strips and sprinkle with remaining sesame seeds.

Serve immediately.

For leftovers, store refrigerated for up to 3 days and reheat by stir-frying in a skillet with a few tablespoons of water or vegetable oil.