Spicy Gochujang Glass Noodles (Japchae)

Steps

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1. 1
   Soak 120g of Korean glass noodles in warm water for at least 30 minutes until soft and pliable.
   ▶ ≈1:42
2. 2
   Slice 250g of pork belly into thin strips.
   ▶ ≈2:14
3. 3
   Prepare vegetables: slice half an onion, cut carrots into thin matchsticks, slice quarter portions of various bell peppers, slice 2 shiitake mushrooms, cut garlic chives into 2-inch pieces, and mince 3 cloves of garlic.
   ▶ ≈2:46
4. 4
   Make the sauce: combine 1.5 tbsp Korean chili pepper flakes, 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp mirin, 1 tbsp sugar, and 1/3 cup water in a small bowl. Mix until sugar is fully dissolved.
   ▶ ≈4:56
5. 5
   Check that the soaked noodles are soft and pliable, bending easily without breaking.
   ▶ ≈5:20
6. 6
   Add 0.5 tbsp oil to a wok or large pan and heat over medium-high heat. Once hot, add the pork belly, spread it out, and cook for 3-4 minutes until golden brown. Add 1-2 more tbsp oil if using leaner meat with insufficient fat.
   ▶ ≈5:33
7. 7
   Add the minced garlic and stir for about 30 seconds until fragrant and the oil is infused with garlic aroma.
   ▶ ≈5:55
8. 8
   Reduce heat to medium, add onion, carrot, and mushrooms, and stir-fry for about 2 minutes.
   ▶ ≈6:17
9. 9
   Add the drained noodles and sauce, and stir-fry vigorously for about 3 minutes until the noodles are cooked through and the sauce becomes more concentrated and flavorful.
   ▶ ≈6:36
10. 10
    Reduce heat to low, add bell peppers and garlic chives, and stir-fry for about 1 minute. Keep the vegetables crisp and not mushy.
    ▶ ≈6:57
11. 11
    Turn off heat, drizzle with 1 tbsp toasted sesame oil, and sprinkle generously with toasted sesame seeds.
    ▶ ≈7:16
12. 12
    Taste a noodle and adjust salt to your preference. Plate and finish with extra sesame seeds before serving.
    ▶ ≈7:23