Lee Hye-jung's Japchae Rice Bowl

Name: Lee Hye-jung's Japchae Rice Bowl
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100g glass noodles; 100g beef; 2 shiitake mushrooms; 50g bellflower root; 1/2 cucumber; 1/3 carrot; 1/2 onion; 100g napa cabbage kimchi; 1 egg; 2 bowls of rice; 3 tbsp seasoned soy sauce; 1 tbsp minced garlic; 2 tbsp sesame oil; 1 tbsp starch; a little sugar; a little salt; a little black pepper

A hearty japchae rice bowl made with separately stir-fried vegetables, beef, and kimchi for enhanced flavor, topped with a savory starch-based sauce.

30 min Difficulty Normal Rice bowls

Main ingredients

glass noodles beef shiitake mushrooms bellflower root cucumber carrot onion napa cabbage kimchi egg

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glass noodles beef shiitake mushrooms bellflower root cucumber carrot onion napa cabbage kimchi egg

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Detailed recipe

Quick recipe

Cooking tips

Rinsing cooked glass noodles in cold water can make them soggy or hard, so coat them with soy sauce and sesame oil while still hot.
The stir-fried kimchi cuts through the richness of the japchae and adds a refreshing flavor.
Adding a little extra starch sauce helps the rice and japchae blend together moistly, making it perfect as a rice bowl.

Recommended for

Those who want to enjoy a hearty and perfectly nutritious meal on a single plate.
Those who want to make a clean, non-greasy, and unique japchae rice bowl.
Those preparing a special dish for guests or a thoughtful weekend meal.

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