Japchae rice bowl (Japchae-deopbap)

A saucepan, a sieve, a large frying pan and small seasoning bowls. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.

Cover the dry glass noodles with extra lukewarm water, about 1700 g in the source, and soak for 30 minutes, then drain. Soak the dried wood-ear mushrooms in the separate 60 g freshly boiled water for about 5 minutes or until fully rehydrated, drain and tear into bite-sized pieces. Use immediately; do not leave rehydrated mushrooms overnight at room temperature.

Cut pork into thin 3 mm strips about 5 cm long and mix with the chopped garlic, 14 g soy sauce and 11 g rice wine for the meat marinade. Refrigerate briefly while slicing bell peppers, carrot, onion and green onion into thin strips. Remove pepper seeds and stalks.

Mix the noodle sauce separately: 14 g soy sauce, 6 g sugar, 11 g sesame oil, 11 g rice wine and 0.4 g pepper. Separately mix 7 g starch with 15 g water to make 22 g slurry; only 18 g will be added to the noodles.

Heat 12 g neutral oil in a large pan. Stir-fry onion for about 1 minute, add carrot for about 1 minute, peppers for about 40 seconds, green onion for about 1 minute and wood-ear mushrooms for about 1 minute, until cooked. Transfer to a clean dish while finishing the other components; do not leave out for hours.

Heat the remaining 12 g oil and stir-fry the marinated pork, separating strips. The source takes about 1.5 minutes, but continue until the pork reaches at least 63 C and allow a 3-minute rest. Use a clean dish and utensils for cooked meat.

Bring the separate 1000 g water to a boil and cook the soaked noodles for about 5 minutes, until tender, then drain. Put noodles and noodle sauce in the pan and stir-fry over medium heat for about 3 minutes. Restir the prepared slurry, measure 18 g and stir it through; cook until thickened and no longer chalky. Discard the remaining 4 g slurry.

Turn off the heat and fold in the separate 33 g finishing sesame oil and 6 g sesame seeds. Combine with the cooked vegetables and pork. Divide 920 g hot rice between four plates and serve the japchae beside it, slightly overlapping the rice.