I tried making japchae with tang hoon 😅

and it surprisingly slapped although the texture is a bit different from actual japchae…

This is a really easy dish to whip up for days when you don’t feel very hungry but still need to eat because your vegetables are rotting in the fridge😅.

You can do this with almost any vegetable though Koreans usually use spinach, carrots, onions and mushrooms. I added corn and asparagus in mine and it honestly didn’t taste any different because the key to this dish is the meat marinate.

I didn’t add any other seasoning aside from the 3 teaspoons of bulgogi marinate I added to my beef portion. If you don’t have the marinate, you can simply substitute with soy sauce and sugar!

Remember to soak the tang hoon in water until it’s soft before throwing it into the pan and take note that tanghoon absorbs a lot of water so don’t panic if it appears too dry, just add water!

YUMS😋