One-Pot Dishes

Fish Cake Japchae with Pork & Bean Sprouts

Name: Fish Cake Japchae with Pork & Bean Sprouts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 70 g Pork; 100 g Fish cake (eomuk); 30 g Mild green chili (asagi); 25 g Red bell pepper; 25 g Yellow bell pepper; 150 g Soybean sprouts; 0.3 g Salt; 0.3 g Ground black pepper; 5 g Oyster sauce; 1 g Sesame oil; a little Cooking oil

어묵 잡채

A noodle-free japchae of julienned pork, fish cake, mild green chili, red and yellow peppers and bean sprouts stir-fried and seasoned with oyster sauce and sesame oil. Oyster sauce stands in for most of the salt.

🇰🇷 A twist on Japchae — see the classic korean glass noodle stir-fry recipe →

📝 Step-by-Step Instructions

Julienne the pork, fish cake, chili and bell peppers.

Fish Cake Japchae with Pork & Bean Sprouts — step 1

Rinse the bean sprouts in cold water and drain.

Fish Cake Japchae with Pork & Bean Sprouts — step 2

Season the pork with salt and pepper.

Fish Cake Japchae with Pork & Bean Sprouts — step 3

Stir-fry the pork in a pan over medium heat for 3 minutes.

Fish Cake Japchae with Pork & Bean Sprouts — step 4

Add the julienned vegetables, fish cake and sprouts and stir-fry for 5 minutes.

Fish Cake Japchae with Pork & Bean Sprouts — step 5

Add the oyster sauce, stir-fry 1–2 minutes, drizzle with sesame oil and toss.

Fish Cake Japchae with Pork & Bean Sprouts — step 6

📊 Nutrition Facts (per serving)

221.9Calories (kcal)

16.2 gCarbs

21.2 gProtein

8 gFat

689.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.