The previous post, “Healthy & Tasty Korean Food for Kids – 15 Must-Try Dishes,” presents the second recipe: Japchae, featuring Ryu Soo-young’s special recipe.


Japchae-Close-Up-Shot-Heap-of-Glass-Noodles-in-a-Blue-Glass-Bowl-Photo-Credit-Cloudpic
Japchae [Photo Credit] Cloudpic

Table of Contents

- Introduction to “Japchae”

- The Origins of “Japchae”

- Nutritional Components of “Japchae”

- Recipe - Ryu Soo-young’s “삼겹잡채” (Japchae with Pork Belly)

• Cooking Video

• Main Ingredients

• Seasoning

• Step-by-Step Cooking Instructions

- Final Thought

[Appendix] Translated Video Script

 

Introduction to "Japchae"

Japchae is one of Korea’s most iconic traditional dishes. It is made by stir-frying chewy glass noodles with various vegetables and meat. While the traditional recipe uses beef and spinach, today’s special recipe by Ryu Soo-young features pork and napa cabbage, making it simpler yet rich in flavor.

This is the second dish from our previous post, "Healthy & Tasty Korean Food for Kids – 15 Must-Try Dishes." Learn how to make this easy and delicious Japchae that kids will love!

 

The Origins of "Japchae"

Japchae dates back to the Joseon Dynasty during the reign of King Gwanghaegun (1608 ~ 1623). Initially, it was a royal court dish made by stir-frying meat and various vegetables—without glass noodles. Over time, glass noodles were introduced, evolving the dish into the form we know today.  Japchae has long been cherished in Korean cuisine as a staple dish for celebrations and holidays.

 

Nutritional Components of "Japchae"

At its core, Japchae is a well-balanced dish combining carbohydrates (glass noodles), protein (meat), and various vegetables. In this recipe, pork belly replaces beef, and napa cabbage is used instead of spinach. Below is a nutritional comparison based on these ingredient swaps.


Nutritional Comparison (Per Serving):

Beef-Japchae-vs-Pork-Belly-Japchae-Nutritional-Comparison-Table


- The use of pork belly increases fat content, adding a rich, savory flavor.

- Napa cabbage boosts dietary fiber content, making the dish lighter and easier to digest.

- This version offers a deeper flavor and enhanced nutrition than traditional Japchae.

 

Benefits of Pork:

- Higher vitamin B1 (thiamine) content than beef supports fatigue recovery and nervous system health.

- The natural richness of pork belly fat enhances the umami of Japchae, creating a more indulgent taste.

 

Benefits of Napa Cabbage:

- Softer texture and mild natural sweetness make it more kid-friendly than spinach.

- High water content keeps the dish moist even after stir-frying.

- Rich in dietary fiber, promoting digestive health and easy digestion.

 

Recipe - Ryu Soo-young’s “삼겹잡채” (Japchae with Pork Belly)

📺 Video - Ryu Soo-young’s “삼겹잡채”, New Release, Pyeon Restaurant

A. 재료준비

[Source] YouTube, KBS Entertain

 

B. 조리

[Source] YouTube, KBS Entertain

 

🛒 Main Ingredients (3~4인분)

- 300g pork belly (Do not use ground pork)

- 10 cloves of garlic

- ½ knob of ginger (3g)

- 1 stalk of green onion

- ½ carrot

- 15 leaves of napa cabbage (Use only the inner yellow leaves)

- 300g glass noodles (dangmyeon, 당면)

 

⚖️ Seasoning

[Pre-made Sauce (Yangnyeongjang, 양념장)]

- 5 tbsp soy sauce (brewed or dark soy sauce)

- 3 tbsp sugar

- ½ tbsp vinegar

- 100ml water

 

[Seasonings Used During Cooking]

- Cooking oil

- Salt (fine salt)

- 1 tbsp Cheongju (Korean rice wine) or Mirin

- 3 tbsp sesame oil

- Sesame seeds

 

📖 Step-by-Step Cooking Instructions

Preparing the Ingredients

- Thinly slice the pork belly and chop it into small pieces.

- Slice the inner yellow leaves of napa cabbage into long strips, following the grain, similar to Japchae-style cuts.

- Cut the carrot into long, thin strips.

- Slice the green onion into 5cm pieces and halve them lengthwise.

- Crush the garlic and ginger with a knife and finely mince them.

- Boil the glass noodles for 6 minutes, then rinse them immediately under cold water.

 

Making the Sauce

- In a small bowl, mix 5 tbsp soy sauce, 3 tbsp sugar, vinegar 1/2 tbsp, and 100ml water until the sugar fully dissolves.

 

📌 Tip: Stir-fry dishes are best prepared when all ingredients are ready before cooking begins.

 

Cooking Instructions

① Prepare a large wok or pan.

② Heat cooking oil to the wok until white smoke appears.

③ Add pork belly and a pinch of salt, then stir-fry.

④ Pour 1 tbsp Cheongju (Korean rice wine) or Mirin to remove any meaty odor.

⑤ Add minced garlic and ginger and continue stir-frying.

⑥ Take your time to cook the pork belly until it becomes crispy and slightly chewy.

⑦ Add carrot and another pinch of salt, then stir-fry.

⑧ Add green onion and another pinch of salt, then stir-fry.

⑨ Add napa cabbage and another pinch of salt, then continue stir-frying.

⑩ Mix all the ingredients well as you stir-fry.

⑪ Add the boiled and rinsed glass noodles to the wok.

⑫ Pour the prepared sauce evenly over the noodles.

⑬ Stir-fry thoroughly to ensure the seasoning evenly coats all the ingredients.

⑭ Once the seasoning is well absorbed, turn off the heat.

⑮ Add 3 tbsp sesame oil and a generous amount of sesame seeds, then mix well.

 

🍽️ Enjoying the Dish

- Plate the Japchae and serve immediately.

 

📌 Cooking Tips

- If using an induction stove, opt for a deep, wide pan instead of a wok.

- Glass noodles should be rinsed in cold water immediately after boiling to prevent them from becoming too soft.

- Do not soak the noodles in cold water before boiling. If you soak them, reduce the boiling time to 2 minutes.

- Follow the correct stir-frying order for the best texture and flavor.

- Add salt in small amounts at each step rather than all at once to ensure even seasoning.

- Traditional Japchae is made with beef instead of pork and spinach instead of napa cabbage; each ingredient is stir-fried separately. While this method enhances the flavor, it requires more time and effort.

- Today's recipe is a simplified one-pan method, designed to maintain great flavor while keeping the process easy and convenient!

 

🐾 You can purchase all the ingredients and seasonings at a Korean market.

 

- If you need, please read and refer to the following post introducing Korean ingredients and seasonings.

 

🔖 The Ultimate Guide to Korean Seasonings and Sauces for Home Cooks

 

Final Thought

Ryu Soo-young’s “Samgyeop Japchae” is a more straightforward yet incredibly flavorful twist on traditional Japchae! By using pork instead of beef, this version brings out a richer, nuttier taste, while napa cabbage replaces spinach, adding a delightful crunch.

Now, you can enjoy Japchae not just on special occasions but as an easy everyday meal. Treat your family to a delicious and nutritious bowl of Japchae, and make mealtime even more enjoyable!


 

[Appendix] Translated Video Script

I have translated only Ryu Soo-young's dialogue from the cooking session. Please refer to it.

 

🗣️ Transcript Video A

🕛 0:56

제일 쉬운 버전으로, 남편분들도 하실 수 있게 최대한 줄여 봤어요.

I made it as simple as possible so even husbands can do it.

그럼 제가 좀 편하게 갈(요리할) 수 있게 제가 한 번 삼겹살로 (잡채를) 만들어 볼게요.

To make it easier, I'll try making japchae with pork belly.

삼겹살잡채 괜찮아요.

Pork belly japchae is good.

보통 그 (소고기) 등심이나 잡채용 부위를 쓰는데요.

Usually, people use sirloin or cuts meant for japchae.

일단은 삼겹살, 삼겹살을 이용해서, 그 기름으로 볶이보자 했는데 맛이 좋더라구요.

But I tried using pork belly and stir-frying it in its fat, which tasted great.

그래서 한 번 (레시피를) 소개시켜 드릴려구요.

So I wanted to share the recipe.

그렇게 (삼겹살에서) 제일 맛있는 데(부위)는 이렇게 뼈가 붙어있는 부위, 요 오돌뼈.

The tastiest part of pork belly is the part with bone—this cartilage section.

이거 (오돌뼈 있는 부위는) 구워 드세요. 제일 맛있어요.

Grill this part. It’s the best.

그러니까 뒤로 가면 이제 그냥 봐도 마블링이 없는 살이 막 붙어 있는 부위가 있어요.

As you go further back, there’s a section with lean meat and no marbling.

좀 뒤쪽으로 가면, 그 미추리 부분(삼겹살 끝 부위)은 좀 맛은 떨어져요.

The 'michuri' part (the end of pork belly) is a bit less tasty the further back you go.

미추리라고 하는데요. 미추리가 이제 삼겹살 사면 (돼지) 옆구리 중에 끝부분은 좀 맛이 없어요.

It’s called 'michuri.' It’s the end of the pork belly near the ribs, and it’s not as flavorful.

미추리를 버리지 말고 잘 쓰시면 좋아요. (미추리 부위를) 잡채에 쓰셔도 좋구요.

Don’t throw it away! It’s suitable for japchae too.

(미추리 부위가) 단백해요.

It’s lean.

맞아요. 미추리를 써도 똑 같아요. 맛이 충분하니까요. (충분히 맛있으니까요.)

Yes, michuri works too. It’s flavorful enough.

삼겹살 두 줄 300g.

300g of pork belly (two strips).

이렇게 썰면 돼. 얇게 최대한. (최대한 얇게 썰면 돼.)

Slice it like this. As thin as possible.

이렇게 해 놓고 다져야 돼요. 다져야 돼요.

Then, chop it up. You have to mince it.

그러면 (삼겹살을 얇게 썰어서 다지면) 좀 고기들도 바싹 익기 때문에 쫄깃해지고

If you mince it like this, the meat cooks thoroughly and gets chewy.

사실 (다진 고기를) 사먹으면 거의 맛이 없어요.

Honestly, store-bought minced meat doesn’t taste as good.

다짐육은 사 놓으면, 만약에 아침에 포장해 놓은 걸 저녁에 사서 다음날 쓰면 냄새 나.

If you buy pre-minced meat in the evening, that was packed in the morning, it smells bad the next day.

(Minced meat spoils quickly.)

쓸어 놓은 순간, 그 단면마다 다 공기가 접촉을 해가지고 계속 변하는거야.

The moment it’s minced, every exposed part touches the air and starts changing.

공기가 닿는 면적이 최대화된 상태로 포장이 됐기 때문에, 계속 냄새가 변하는 중이예요.

Since it’s packed with maximum air exposure, the smell keeps changing.

(The more meat is exposed to air, the faster it spoils.)

삼겹살 사다 (직접) 썰어서 쓰세요. 좀 귀찮지만 훨씬 맛있어요.

Buy pork belly and slice it yourself. It’s a bit of a hassle, but way tastier.

(삼겹살을 직접 썰어서 잡채를 조리하면) 2 ~ 3일까지도 맛을 그대로 유지하는 비결인 것 같아요.

Slicing it yourself helps it stay fresh for 2-3 days.

(다짐육을 사서 쓰는 것 보다는 직접) 다지는 게 좋아요.

It’s better to mince it yourself than buy pre-minced meat.

요걸 이제 다듬으면 (다지면) 돼요.

Now, just finish mincing it.

이거 칼 두 개 있잖아. 쌍칼.

You have two knives. Dual knives.

좀 생각보다 세게 쳐야 돼요.

You have to chop harder than you think.

이게 스트레스가 풀려.

It’s a great stress reliever.

많이 튀어요.

But it splashes a lot.

제가 군대에서 난타공연을 했어요. 승우랑 같이. 조승우씨랑 (난타공연을) 같이 했죠.

I did a Nanta performance in the military. With Seung-woo. With Cho Seung-woo.

(Nanta: A famous Korean stage performance where people make sounds by hitting cooking tools.)

(Cho Seung-woo: A famous Korean actor.)

와! 13년 전이네요.

Wow! That was 13 years ago.

자 그 다음에 준비할 거는 자 마늘, (그리고) 파 한뿌리면 되구요.

Next, prepare garlic and one green onion.

당근, 색감 때문에.

Carrot—for color.

그리고 제일 중요한 게 있어요.

And the most important thing.

잡채에는 원래 시금치가 필수인데, (시금치 무치기가) 귀찮아.

Japchae usually requires spinach, but prepping it is a hassle.

(Spinach takes a lot of effort to prepare.)

이게 (시금치가) 들어가면 요리가 하나 추가되기 때문에 과감히 뺐습니다.

If spinach is added, it becomes an entirely new dish, so I boldly left it out.

그래서 준비한 게 있어요.

So, I’ve prepared something else.

도저히 잡채에 넣을 거라고 상상하지 못한 바로 그것, 바로 알배추. 알배추. 알배추.

Something you’d never imagine putting in japchae—napa cabbage. Napa cabbage. Napa cabbage.

(이연복 중식대가: 알배추 구수하고 맛있지.) 네 맞아요.

(Lee Yeon-bok, master of Chinese cuisine: "Napa cabbage has a rich and delicious flavor.") Yes, that's right.

제가 거기서 (중식에서) 힌트 얻었어요. 중식 잡채가 맛있잖아요.

I got a hint from Chinese cuisine. Chinese-style japchae is delicious.

이거(알배추)는 잡채처럼 썰어야겠죠. 이렇게 길게. 이렇게 써시면 돼요.

This (napa cabbage) should be sliced like japchae—long like this. Just cut it this way.

요거(알배추)를 한 15장 봅니다.

I’ll use about 15 leaves of napa cabbage.

배추는 이렇게 (세로로 길게 썰어서) 먹을 때랑 이렇게 했을 때 (가로로 썰어서 먹을 때) 완전히 다른 생채(맛이)가 돼요.

Cabbage tastes completely different when cut lengthwise versus when cut crosswise.

길게 썰어야지 잡채랑 같이 해서 무너지지가 않아요.

Cutting it long helps it hold its shape in the japchae.

당근은 아주 얇게 안 썰어도 돼요.

You don’t need to slice the carrots too thinly.

마늘 한 10개 정도 넣을려구요. 조그만, 보통 크기 마늘.

I will add about 10 cloves of garlic, just small to regular-sized ones.

가능하면 이렇게 (칼등으로) 때려가지고 이렇게 하면 (칼로 썰어주면) 또 이게 하나하나 식감이 살아 있어 가지고, 요게 맛있더라구요. 더 이제 크런치하게 돼요.

If possible, smash them with the back of the knife before chopping. This enhances the texture, making it tastier and crunchier.

네, 보통 잡채보다는 (마늘을) 조금 더 넣어요.

Yes, I add a little more garlic than usual for japchae.

자 그 다음에 준비할 거는, 조금 생소하지만 생강을 조금 쓸 거예요.

Next, I’ll use a bit of ginger—it might seem unusual.

이만큼만. 반톨.

Just this much. Half a clove.

생강을 잘 쓰니까 맛이 확 고급스러워지더라구요.

A little ginger makes the flavor instantly more sophisticated.

네 저렇게 조금만 넣어요. 생강을 많이 넣으면, 오 너무 생강생강해요.

Yes, just a little bit like that. Too much, and the ginger flavor will overpower everything.

자 그 다음에 준비할 거는, 잡채(당면)만 이제, 한 300g 정도 (준비) 하면은 한 두 끼 잘 먹어요.

Next, we’ll prepare the japchae noodles. About 300g is enough for two good meals.

보통 이거를 (당면을) 찬물에 불리라고 하는데, 굳이 안 해도 돼요.

People usually soak these noodles in cold water first, but you don’t need to.

(Normally, japchae noodles are soaked before cooking, but it's unnecessary.)

(당면을) 안 불려도 돼요.

You don’t have to soak them.

6분 삶아서 찬물에만 행궈 놓으면 맛있어요.

Just boil them for 6 minutes and rinse in cold water—they'll be perfect.

이건 (당면) 굳이 불리지 마세요. (당면을) 불리면 2분만 끓이면 되는데, 안 불리면 6분 끓이면 돼요.

Don’t bother soaking these. If you do, you only need to boil them for 2 minutes. If not, boil for 6 minutes.

시간을 재시면 6분. 6분.

Set a timer—6 minutes. 6 minutes.

대신 (삶은 당면을) 찬물에만 빨리 행궈줘요. 찬물에 반드시 행궈주세요. (찬물에 행구지 않으면) 계속 불어요.

But make sure to rinse them quickly in cold water. Otherwise, they’ll keep swelling.

그리고, 자 뭘하냐? 양념장부터 만들어야겠지요.

Now, what’s next? We need to make the seasoning sauce.

간장 필요하겠죠. 당연히.

We’ll need soy sauce, of course.

그리고 간장만큼 중요한 게, 잡채에는 설탕이에요.

And just as important as soy sauce in japchae—sugar.

쉬워요. (양념장 레시피는) 그냥 외울 수 있어요.

It's easy. This seasoning recipe is easy to memorize.

한국인의 기본 정서에 간장(과 설탕의) 양념, 5:3이지요.

Korean cooking basics: soy sauce and sugar in a 5:3 ratio.

5:3 (간장 5, 설탕 3) 그거 5:3만 맞추면, 숟가락 기준으로 5:3으로 하면, 다 맛있다고 하는 그 간장, 달달한 간장 맛이 나와요.

5:3—five parts soy sauce, three parts sugar. Stick to this spoon ratio; you’ll get that perfect sweet-savory soy sauce flavor everyone loves.

그냥 밥숱가락 기준.

Just use a regular tablespoon.

요기다 뭘 넣을 거냐면, 식초를 조금 넣으면, 들어간 지 모르게 조금 더 맛있어져요.

Now, here’s the secret—add a little vinegar. You won’t notice it’s there, but it enhances the flavor.

식초 조금 반만, 반 숟갈 정도 넣고, 여기다 물을 100ml, 반 컵 넣어줄 거예요. 반 컵.

Half a spoonful of vinegar, and then add 100ml of water—half a cup.

이렇게 해 놓고

That’s it for now.

(Watch the second video for the next steps.)



🗣️ Transcript Video B

🕛 0:00

볶음 요리 무조건 준비해 놔야 돼요.

You must always have stir-fried dishes ready.

볶음 요리 무조건 준비해 놔야 돼요.

You must always have stir-fried dishes ready.

이렇게 되면 누구나 다 할 수 있어요.

With this method, anyone can do it.

재료를 다 그 자리에 모든 걸 잊게 해 놓고 조리를 시작하는 게 요리가 느는 법이에요.

You improve your cooking skills by leaving all the ingredients in place and forgetting everything else before you start cooking.

너도 할 수 있다. 잡채!

You can do it too. Japchae!

이렇게 준비하면 끝이에요.

Once you prepare it like this, you're done.

굳이 따로 볶으실 필요 없고요!

There's no need to stir-fry separately!

굳이 따로 볶으실 필요 없고요!

No need to stir-fry separately!

그래도 맛있어요. 원팬 잡채를 준비하려고 했는데

It’s still delicious. I was planning to make one-pan japchae.

볶음 요리는 팬을 달궈야 돼요.

For stir-fried dishes, you need to heat up the pan.

이게 인덕션인 분들은 궁중 팬 보단 넓은 후라이팬, 좀 깊고 넓은 후라이팬 같은 게 좋아요.

A broad and deep frying pan is better than a wok using an induction stove.

기름은 한 바퀴면 돼요.

A single swirl of oil is enough.

달궈야 돼요. 볶음 요리는 팬을 달궈야 돼요.

You need to heat it up. Stir-fried dishes require a hot pan.

연기할 때까지

Until it starts to smoke.

이정도면 된 거예요.

This should be enough.

이렇게 연기 나오고,

When the smoke starts coming out like this,

아지랑이가 피어오르다 못해 하얀 연기가 살짝 올라올 때쯤,

When the shimmering heat rises and turns into a slight white smoke,

자 뭐부터 볶을까요?

Alright, what should we stir-fry first?

여기선 돼지 기름이 더 중요한 것 같아요.

I think pork fat is more important here.

파부터 넣으면 좀 맛이 평이 해지는 느낌이 있어요.

If you add green onions first, the flavor feels a bit flat.

????

돼지기름을 내서 그 기름에다 파를 볶을 거예요.

We’ll render the pork fat and stir-fry the green onions in it.

지금 준비할 건 소금통.

Now, we need the salt container.

가는 소금이 좋죠. 굵은 소금은 잘 안녹아요.

Fine salt is better. Coarse salt doesn’t dissolve well.

소금은 2꼬집.

Two pinches of salt.

저렇게 하니까 진짜 쫙 퍼져요.

Doing it this way makes it spread out perfectly.

근데 이게 좋더라구요.

But I really like this.

어이 촥 퍼져요. 여기서

Look, it spreads beautifully here.

제 고기 냄새는 안나요. 근데 냄새가 나는 고기들도 있어.

My meat doesn’t smell, but some meats have a strong odor.

그러면 청주 넣어.

In that case, add some rice wine.

잠시 가만 두세요.

Let it sit for a moment.

마이야르 타임.

Maillard time.

요걸 좀 꼬들꼬들하게 익혀야 돼요.

You need to cook this until it gets slightly chewy.

그래야 맛이 더 좋아요.

That way, it tastes even better.

이제부터는 속도예요. (재료가) 타요.

From now on, it's all about speed. The ingredients will burn.

빨리 해야 돼. 지금은 지체할 틈이 하나도 없어.

You have to move fast. There’s no time to waste right now.

자 이제 마늘 넣을 게요.

Alright, now I’ll add the garlic.

마늘이랑 생강 바로

Garlic and ginger, right away.

요거 넣고 향이 올라오자 마자 바로 당근

As soon as the aroma rises, add the carrots right away.

마찬가지로 소금간

Same here, season with salt.

하나 할 때마다 넣을 거예요.

I’ll add seasoning with every ingredient.

레이어를 깔아주는 건 되게 중요하다고 요리 오래하신 분들이 늘 가르쳐 주시거든요.

Experienced cooks always say layering the flavors is crucial.

간을 해야 되는 것을 반드시 지켜 주시는 게 좋아요 조금 씩이라도

You must season properly, even just a little at a time.

파, 마찬가지로 소금간.

Green onions are the same thing—season with salt.

자 이렇게 됐고

Alright, now we’re here.

여기다가 이제, 잡채에 넣을 거라고 상상도 못했던 바로 그것, 알배추

Now, napa cabbage is something you’d never expect to put in japchae!

이걸 다 익혀야 된다고 생각하지 마세요.

Don’t think you have to cook this all the way through.

고기만 다 익으면 되는 거예요.

As long as the meat is fully cooked, it’s fine.

(당면을) 넣고, 이렇게 섞어준 다음에

Add the glass noodles and mix them in like this.

자 이것 (양념장) 붓습니다. 이제

Now, pour in the sauce.

양념을 부어야겠지

Time to add the seasoning.

바닥의 물이 이만큼 있자나요

See, there’s this much liquid at the bottom.

이게 졸을 때까지 하면 (볶으면) 되는 거예요.

Just cook until this reduces down.

이 물(양념)이

This sauce—

당면은 면 중에서 가장 사교성이 좋은 친구예요.

Glass noodles are the most sociable of all noodles.

모든 면 중에 1등, 모든 양념을 가장 빨리 많이 흡수해요.

Number one among all noodles—they absorb the most flavor the fastest.

아휴 맛있겠다 이건 진짜. 불은 껐구요.

Wow, this looks really delicious. I’ve turned off the heat.

참기름, 참기름을, 음, 3숟갈 넣어야 돼.

Sesame oil—hmm, you need three spoonfuls.

인제 인제 잡채 냄새로 바뀐다.

Now it’s transforming into that signature japchae smell.

그리고 뭘 넣어?

And what do we add next?

다량의 깨.

A generous amount of sesame seeds.

깨가 톡톡 터질 때 맛있으니까,

Sesame seeds pop when heated, making them even tastier.

깨를 많이 넣어야 돼.

You need to add a lot of sesame seeds.

삼겹잡채 완성!

Samgyeop Japchae is complete!

🕛 4:52

너도 해봐 삼겹잡채 맛있어.

Try it too! Samgyeop Japchae is delicious.