71 F

Hawaii Travel & Things To Do In Hawaii

Amy Fujimotohttps://alohawithlove.com
I grew up in Hawaii and love trying out new things to do in Hawaii. When I'm not writing about Hawaii travel, I document my Mom's recipes, hike with Daisy the waddling rescue, work on my 200-gallon aquaponics system, and dream about my future van conversion so I can do some more traveling.

Comment below so we can discuss!

This post may contain affiliate links. If you click these links to buy something I may earn a commission with no additional cost to you. This helps keep Aloha With Love running, thank you! Learn More.

Japchae is an interesting dish in Hawaii. You’ll usually find it as a side dish at our local Korean BBQ plate lunch spots. A lot of people love to eat it here, but not many people know how to make it (except for maybe the Korean families out there). Each japchae recipe is a little different, and generally the “difficult” part of preparing japchae is preparing all of the different ingredients.

When Mom taught me how to make her japchae, I was surprised at how fast and easy it was. It’s similar to her fried saimin recipe since she cooks the noodles separately and mixes everything together at the end. This time I learned that you have to use fresh vegetables for japchae. No frozen vegetables or vegetables that naturally have a lot of water like squash or pumpkin. Broccoli, green cabbage, onions, and carrots are great options.

It’s important to note that this is not regular or traditional Korean japchae. It’s also probably not local japchae that you would find at Korean BBQ restaurants here in Hawaii. Instead, it’s a faster and I think easier way to cook japchae. You’ll usually find that japchae recipes have egg or shiitake mushrooms. Mom has no time for that and decided long ago the japchae still tasted great without egg and mushrooms.

Aloha with love,



Mom's fast and easy recipe to prepare japchae.
Prep Time: 1 hour
Cook Time: 10 minutes
Cuisine: Korean


Noodles preparation

  • 1 bunch Korean glass noodles
  • 1 tsp salt
  • 2 tbsp shoyu Kikkoman soy sauce.
  • 1 tsp pepper
  • 1 tbsp sesame seed oil
  • 1 packet hondashi


  • 2 tbsp cooking oil
  • 1 handful meat Sliced. Flavored or marinated preferred. Mom used char-siu.
  • 1 small round onion Sliced.
  • 1 handful broccoli Sliced.
  • 2 small carrots Sliced.
  • ¼ green cabbage Sliced.
  • 1 tsp salt
  • 1 tsp pepper
  • ½ packet hondashi
  • 1 tbsp shoyu
  • 1 handful green onions Chopped.
  • 1 tsp sesame seed oil


  • Soak one bunch of Korean glass noodles in a bowl of water for about a half hour. Cut in half when it softens. Boil a pot of water and cook for about 7 minutes. Have a taste to check if it's ready. Drain the noodles by pouring everything into a colander, but do not rinse with water. Instead, transfer the noodles to a large mixing bowl and let it cool for 20 – 30 minutes.
  • Add salt, shoyu, pepper, sesame seed oil, and hondashi to the noodles. Mix thoroughly to spread the seasoning around.
  • Slice the char-siu, onion, broccoli, carrots, and green cabbage to thin pieces. You can use any combination of vegetables or meats.
  • Add 2 tbsp of oil to a pan and adjust the temperature to high. Cook the char-siu first to allow some good flavor to come out.
  • Add the onions and cook until translucent (about 1 minute). Add the carrots next and cook for another minute.
  • Add the broccoli and green cabbage at the same time. Mix. Add salt and pepper. Mix for about 1 minute. Add a ½ packet of hondashi and some shoyu. Reduce the heat to medium to avoid burning your dish.
  • Add the green onions and sesame seed oil. Give it a quick stir to mix everything about, then turn the stove off.
  • Pour the cooked vegetables on top of the noodles in the large mixing bowl. Mix and serve.


  • Hawaii people love their char-siu. You’ll find it in manapua, fried rice, fried noodles, saimin, and ramen. If you’re interested in making your own, Mom likes to use the local NOH brand.
  • Stick with vegetables that are dry. Vegetables with a lot of water like squash, Chinese cabbage, or cucumber will release too much water into the dish.
  • You don’t have to use char-siu, but a savory meat is recommended. Marinated meats like teriyaki, char-siu, or even SPAM work well. Shiitake mushrooms are also a good vegetarian choice.
Tried this recipe?Let us know how it was!

Hawaii Travel & Things To Do In Hawaii

Fried Zucchini With Panko

I've been growing cocozelle zucchini in my backyard aquaponics system, which has provided my family with several wonderful dinners so far. The cocozelle zucchini is a slighty nutty and flavorful zucchini, which suits a panko-covered fried zucchini recipe like...

Mapo Tofu With Italian Sausage

When you've got 2 Asian-American kids, sometimes you have to cater to their American tastes when it comes to ethnic foods. Although Michael and I will happily eat traditional mapo tofu, there are times where Mom changes it...

Fried Chicken With Local $5 Whole Chicken

COVID-19 has made meat prices go up so Mom has kept an eye out for good deals on meat. She found some local chicken from 50th State Poultry, Inc for $5 from our local supermarket and shared her fried...

Sugar-Free Sushi Rice And How Mom Learned To Make It

Mom's sushi rice has gone through an evolution since I was a kid. One of her first jobs in Hawaii was as a waitress at a Japanese restaurant where the chef did not share his sushi rice recipe. So...

Beef Broccoli Stir Fry

There's something about Panda Express' beef broccoli that always convinces me to include it in my order. When my family has no time to cook, or we're just feeling tired, Panda Express is where we go. But it also...

No MSG Takuan

Ah, takuan - those teeny, tiny, delightfully crunchy pieces of bright yellow radish that we can never get enough of in a Japanese bento. Usually restaurants only include one takuan per bento, but a few restaurants would put in...

Real. Local. Non-touristy. Hawaii Travel & Things To Do In Hawaii.

My emails will make you smile!

I'm all about living life in Hawaii with passion, honesty, and respect. So if you like Hawaii travel, legal hikes, authentic experiences, and a kind and humble personality, I'm your local girl!

You'll love reading my fun and down-to-earth emails from a local perspective. I'll send you my personal tips, travel suggestions, and DIY project ideas that are perfect for Hawaii living.

Sign up below and you'll be added to my email list!

Aloha with love, Amy