One Pan Fish Cake Japchae – A Quick, Savoury Korean Glass Noodle Stir Fry Packed with Bold Umami Flavour

on

If you love fast, flavourful Korean food that doesn’t require a mountain of dishes, this one pan fish cake japchae is about to become your new favourite weeknight hero. Made with chewy Korean glass noodles, savoury fish cake, fresh vegetables, and a glossy soy-sesame sauce, this dish delivers bold flavour with minimal effort. It’s a modern, time-saving twist on the classic japchae you know and love.

Japchae is one of Korea’s most loved noodle dishes, traditionally served on special occasions, holidays, and family gatherings. While the classic version usually features beef and multiple separate pans for each ingredient, this fish cake japchae is a streamlined, home-cook friendly version that still delivers deep flavour and beautiful texture. The soft-chewy glass noodles soak up the savoury-sweet sauce, while fish cake adds a rich umami bite that pairs perfectly with crisp vegetables.

Spinach brings freshness and colour, while onion, carrot, and capsicum add natural sweetness and crunch. This dish is naturally lower in fat than meat-based versions and can easily be adapted for different dietary needs. It stores well in the fridge, making it ideal for meal prep, and reheats beautifully without losing its texture.

Key Ingredients & Their Roles

  • Fish Cake (Eomuk) → Adds savoury umami flavour and a soft-chewy texture that absorbs the sauce beautifully.
  • Korean Glass Noodles (Dangmyeon) → Provides the signature chewy bite and glossy finish of japchae.
  • Spinach → Adds freshness, colour, and balances the richness of the sauce.
  • Onion → Creates a sweet aromatic base for the stir-fry.
  • Carrot → Adds natural sweetness, colour, and crunch.
  • Capsicum (Bell Pepper) → Brings mild sweetness and crisp texture.
  • Soy Sauce → The salty, umami backbone of the sauce.
  • Mirin → Adds gentle sweetness and depth.
  • Sesame Oil → Provides rich, nutty aroma and authentic Korean flavour.
  • Garlic → Lifts the dish with bold savoury fragrance. 



One Pan Fish Cake Japchae Recipe Details

Prep Time: 15 minutes |Cook Time: 15 minutes| Total Time: 30 minutes |Cuisine Type: Korean |Calories (Estimate): 420 kcal per serving |Serving Size: 4 people 

πŸ“ Ingredients

Main Ingredients

  • 300 g (10.5 oz) fish cake, sliced
  • 250 g (8.8 oz) Korean glass noodles (dangmyeon)
  • 300 g (10.5 oz) spinach
  • 1 onion, thinly sliced
  • 2 carrots, julienned
  • 1 capsicum (bell pepper), thinly sliced
  • 1 tablespoon cooking oil

Sauce

  • 6 tablespoons soy sauce
  • 4 tablespoons mirin
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 2 tablespoons sesame oil
  • ½ teaspoon black pepper

Garnish

  • Sesame seeds

πŸ‘¨‍🍳 Instructions

1️⃣ Boil the Glass Noodles

  • Fill a large wok with water and bring it to a full boil (100°C / 212°F).
  • Add the Korean glass noodles and cook for 7 minutes until soft and chewy.
  • Remove only the noodles with tongs and set them aside in a bowl.
  • ✅ Do NOT drain the water.

2️⃣ Blanch the Fish Cake (Same Water)

  • Using the same boiling water, add the sliced fish cake.
  • Blanch for 30 seconds, then remove and set aside.

3️⃣ Blanch the Spinach (Same Water Again)

  • Add the spinach directly into the same hot water.
  • Blanch for 30 seconds, then remove immediately.
  • Squeeze out excess water and chop into bite-size pieces.

4️⃣ Now Drain the Water

  • After removing the spinach, drain all the remaining water from the wok.
  • Wipe the wok dry if needed.

5️⃣ Prepare the Vegetables

  • Thinly slice the onion, carrots, and capsicum (bell pepper). 

6️⃣ Stir-Fry the Vegetables (Same Wok)

  • Place the drained wok back on the stove over medium-high heat (180°C / 355°F).
  • Add cooking oil.
  • Add onion and garlic first and stir-fry for 1–2 minutes until fragrant. 

  • Add carrots and cook for 1 minute. 

  • Add capsicum and cook for 30 seconds.

7️⃣ Combine Everything

  • Add the blanched fish cake and chopped spinach into the wok.
  • Add the cooked glass noodles.

8️⃣ Add Sauce & Final Toss

  • Pour in soy sauce, mirin, sugar, black pepper, and sesame oil.
  • Toss everything together for 2–3 minutes until evenly coated and glossy.

9️⃣ Garnish & Serve

  • Sprinkle with sesame seeds. 

  • Serve hot.

Tips & Ingredient Substitutions

  • Vegan option: Use mushroom slices or tofu instead of fish cake.
  • Gluten-free: Use gluten-free soy sauce (tamari).
  • Extra flavour: Add a splash of oyster sauce or dashida (Korean stock powder).
  • Spicy version: Add gochujang or chilli flakes.
  • Time-saving tip: Use pre-cut vegetables and pre-washed spinach to cut prep time in half.

Frequently Asked Questions (FAQ)

Q1. Can I make fish cake japchae ahead of time?
Yes, it stores well in the fridge for up to 3 days and reheats beautifully.

Q2. What can I use instead of fish cake?
You can substitute with tofu, mushrooms, chicken, beef, or shrimp.

Q3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.

Q4. Can I freeze japchae?
Freezing is not recommended as glass noodles change texture after thawing.

 Wrap-Up 

This one pan fish cake japchae proves that bold Korean flavours don’t have to be complicated. It’s fast, comforting, packed with texture, and perfect for busy weeknights or casual gatherings. If you try this recipe, leave a comment and let me know how you customised yours!

What’s your favourite japchae ingredient—fish cake, beef, or mushrooms?

You might also love my Spicy Braised Tofu for another quick Korean-inspired meal.

Keywords (ν‚€μ›Œλ“œ)

fish cake japchae, one pan japchae, Korean glass noodle recipe, easy japchae recipe, Korean noodle stir fry, 어묡 μž‘μ±„, μ›νŒ¬ μž‘μ±„, λ‹Ήλ©΄ μš”λ¦¬, ν•œκ΅­ μž‘μ±„ λ ˆμ‹œν”Ό, κ°„λ‹¨ν•œ ν•œκ΅­ μš”λ¦¬

 

Comments

Post a Comment