🍽️ A super simple japchae rice made by stir-frying glass noodles braised in a seasoned sauce, crisp vegetables, and enoki mushrooms, served on top of rice.
Add the glass noodles and soy sauce (or japchae sauce) to boiling water, boil until the noodles are soft and well-seasoned inside, then drain in a colander.
Heat a generous amount of cooking oil in a pan, add chopped green onion, and stir-fry to infuse the oil with a subtle green onion flavor.
When the green onion aroma is strong, add sliced onion and carrot, and stir-fry until the crispness slightly softens.
Once the vegetables are tender, add the trimmed enoki mushrooms and 1 tablespoon of soy sauce for flavor, and quickly stir to coat.
When the enoki mushrooms start to wilt and soften, add the cooked glass noodles to the pan.
Lightly stir-fry everything, shaking the pan, until the noodles, vegetables, and mushrooms are well combined.
Place a generous serving of the finished japchae on top of warm rice, drizzle with sesame oil and sesame seeds to finish.
Boil the glass noodles in soy sauce-based water, drain, and set aside. In a pan, stir-fry green onion, onion, and carrot.
Add enoki mushrooms and 1 tablespoon soy sauce, stir-fry, then add the pre-cooked glass noodles and mix.
Pile the japchae over rice, drizzle with sesame oil and sesame seeds to finish.
Cooking tips 💡
When boiling the glass noodles, be sure to add soy sauce or seasoning sauce and simmer; this ensures the seasoning is just right when mixed with rice.
Feel free to use any leftover vegetables in the fridge, such as spinach, chives, or bell peppers, to make it even more hearty.
Recommended for 🙋
⭐Those who want to whip up Chinese restaurant-style japchae rice without complicated prep and cooking steps.
⭐Those who want to use up leftover vegetables and glass noodles to create a delicious one-bowl meal.
Park Eun-young's Japchae Rice
A Chinese-style japchae rice dish cooked quickly with unsoaked glass noodles, faster than ramen.