Lee Hye-jung's Japchae Rice Bowl
A hearty japchae rice bowl made with separately stir-fried vegetables, beef, and kimchi for enhanced flavor, topped with a savory starch-based sauce.
Ingredients needed 2 servings
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Buchujapchae Deopbap
- Shin Dong-min's Japchae Rice Bowl
- Solo Cooking God's Pork Neck Fillet with Chinese Cabbage Rice Bowl
- Park Eun-young's Japchae Rice
- Jung Ho-young's Pepper Stir-Fry Cup Rice
- Sung Si Kyung's Garlic Chive Glass Noodle Japchae
- Aha Bujang's Chinese-Style Japchae Rice
- Yeo Kyung-ok's Japchae Rice
- Sung Si-kyung's Spicy Japchae Rice Bowl
- Yeo Kyung-rae's Super Simple Japchae Rice
