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The Most Delicious Japchae? Secret to A Power-Packed Dish You Can Bring To A Party

lamb japchae

The secret to a banging dish is Simplicity.

Use less ingredients, but combine potent flavours.

Whenever I'm fresh out of ideas, or I just want something tried and tested I'd cook this.

Before, I use a lot more ingredients. But let's get real, we all get lazy sometimes.

And praise be because had I not been lazy, I would not have found the best way to cook this dish.

This is Little Effort with Big Flavour Payoff.

What's not to love.

Short prep time, less stuff to cut (let's be honest, cutting is terribly boring), easy stir fry that does not require much skills, and big payoff in terms of flavour.

Recipe for 1.

Prep time: 5-7 mins

Cooking time: 10 mins


  • 200 gm lamb cubes (marinate in salt and pepper)

  • Half a cup of wood ear mushroom

  • 1 1/2 cups of cooked Korean bean thread noodles (mix 1 tbsp soy sauce)

  • 1 tbsp of oil

  • 4 shallots, sliced

  • 4 cloves of garlic, sliced

  • 3 bird eye chillies, optional

  • 4 tiny stalks of chives

  • 1 tbsp Shaoxing wine

  • A pinch of sugar

  • A pinch of chicken stock powder


  • Start boiling water to soften the bean thread noodles. Then move on to slicing aromatics

  • Heat pan and add oil, after it heats up, fry shallots until they brown

  • Then, add garlic and bird eye chillies, sautee for a minute

  • Now, add the meat and stir fry on medium heat for a minute

  • Add in wood ear mushroom, stir for a while and add Shaoxing wine, now add sugar

  • Check on noodles, if they are 95% done, remove from boiling water into a bowl. Flood the bowl with a tbsp of the same boiling water and then add soy sauce

  • Attend to the pan again, keep stirring then add the noodles

  • The pan should be a little watery, that's great because the noodles is absorbing the flavours in the pan, now add some chicken stock powder

  • Keep folding it and you should be nearly done now

  • Lower the heat to a low medium, and now add chives ( I think chives are perfect, they're much better than scallions because they're more potent)

  • Fold them for a bit and then off the fire, voila done.

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