Introducing a healthy Japchae recipe from Koutentetsu Kitchen, featuring pork and konjac noodles. By dry-frying the konjac, which typically doesn't absorb flavors well, we ensure it soaks up the seasoning, resulting in a fragrant and quick dish that the whole family will enjoy.
Ingredients
Main Ingredients (2 servings)
- Konjac noodles (shirataki) 1 bag
- Pork belly slices 120g
- Garlic chives 3-4 stalks
- Carrot 1/3
- Onion 1/4
Seasonings
- Sesame oil 1 tbsp
- White sesame seeds 1 tbsp
- Salt (to taste)
- Soy sauce 2 tbsp
- Cooking Sake (Rice Wine) 1 tbsp
- Sugar 1 tbsp
- Grated garlic 1/2 clove
- Grated ginger 1/2 clove
Steps
- Thinly slice 1/3 carrot diagonally, then cut into thin strips.
- Thinly slice 1/4 onion along the grain.
- Trim the ends of 3-4 stalks of garlic chives and chop them into your preferred size.
- Dry-fry 1 bag of konjac noodles in a frying pan until the moisture evaporates. (This is the key!) Dry-frying the konjac noodles makes them absorb seasonings better.
- Remove the dry-fried konjac noodles from the frying pan.
- Heat 1 tbsp of sesame oil in the frying pan and stir-fry 1/4 onion and 1/3 carrot.
- Season the pork belly slices with a pinch of salt and add to the frying pan. Stir-fry until the color changes.
- Once the vegetables and pork are softened, return the dry-fried konjac noodles to the frying pan.
- Add 1 tbsp of sugar, 1/2 clove of grated garlic, and 1/2 clove of grated ginger and stir-fry.
- Add 2 tbsp of soy sauce and 1 tbsp of Cooking Sake (Rice Wine). Stir-fry to ensure the konjac noodles are thoroughly seasoned.
- Finally, add 3-4 stalks of garlic chives and stir-fry briefly until they are wilted.
- Add 1 tbsp of white sesame seeds, mix everything together, and it's done.
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