Tosakanori Korean Stir-Fried Noodles


Elevate your usual Korean Stir-Fried Noodles (Japchae) with Tosakanori seaweed! This seaweed not only brightens up your dish with its vibrant color but also adds a unique chewy and crunchy texture when lightly cooked. 




  • Salted Tosakanori (before soaking): 30g
  • Dried glass noodles (harusame): 80g-90g
  • Napa cabbage (cut into 5cm strips): 300g (5-6 leaves)
  • Chives (cut into 2-3cm pieces): 1/2 bunch
  • Onion (cut into 2-3cm pieces): 1/2 onion
  • Carrot (cut into 4cm pieces): about 1/3 carrot
  • Sesame oil (for stir-frying): 2 tbsp
  • Ground chicken breast: 200g
  • Salt and pepper: to taste
  • Grated garlic: 1/2 clove
  • White sesame seeds: to taste
  • Lemon: optional

      Seasoning A:

      • Cooking Alcohol (Sake): 1 tbsp
      • Sugar (preferably brown sugar): about 1 tsp
      • Soy sauce: 2 1/2 tbsp

      How to:

      1. Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.

      2. For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.

      3. ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
      4. Boil the glass noodles for 1 minute less than the package instructions. Rinse with cold water and drain well.
      5. Heat a large frying pan, add sesame oil, and sauté the ground chicken with salt, pepper, and grated garlic over medium heat until the chicken starts to turn white.
      6. Add the onion and carrot to the pan and stir-fry for about 1 minute. Then, add the napa cabbage and increase the heat to high. Stir-fry until the vegetables are well mixed and starting to soften.

      7. Add the garlic chives and Seasoning A. Stir well to combine. Once the vegetables are tender, add the glass noodles and Tosakanori. Turn off the heat.

      8. Add white sesame seeds and adjust the seasoning with salt, pepper, or soy sauce if needed. Serve warm, garnished with lemon and the reserved Tosakanori. 

      Tosakanori pairs perfectly with a variety of vegetables and noodles, enhancing any dish. For this recipe, I used napa cabbage to create a delicious Japchae-inspired dish. Enjoy the combination of textures and flavors with this versatile seaweed!

      Here are the items used in the recipe

      Dried Tosakanori Seaweed


      Dried Tosakanori Seaweed