Aha Bujang's Sichuan-style Chili Japchae Rice

• 100g–150g pork
• 1 Korean piman pepper
• 1/2 red paprika
• 50g onion
• a handful of soaked glass noodles
• 1 bowl of rice
• 1 egg (optional)
• 2 tbsp chili oil
• 1/2 cup water
• 1/2 tbsp minced garlic
• 1/2 tbsp oyster sauce
• 1 tsp Jin-ganjang
• 1 tsp sugar
• 1/2 tsp doubanjiang
• 1/2 tsp chicken stock powder
• 1 tsp cheongju
• a pinch of ground black pepper
• 1 tsp sesame oil

Recipe 🍳

Cooking tips 💡

• Stir-frying chili oil at excessively high temperatures can burn it and create a bitter taste, so cook the pork over medium-high heat.
• If Korean piman peppers and paprika are heated for too long, they lose their crisp texture, so add them just before turning off the heat and toss lightly.
• Even without a separate starch slurry, the starch released from the glass noodles and the reduced seasoning create a perfect consistency for mixing with rice.

Recommended for 🙋

• ⭐Those who want to easily enjoy the spiciness of Chinese restaurant-style chili japchae at home.
• ⭐Those who love rice bowl dishes that combine chewy glass noodles, crunchy vegetables, and savory seasoning.