Ttukdak Hyung's Rice Cooker Japchae
A super-simple japchae where all ingredients go into the rice cooker without boiling the glass noodles separately, and the spinach is finished using the residual heat of the keep-warm setting to preserve its texture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soak the glass noodles in cold water for 1 hour beforehand so they cook up soft and chewy without becoming mushy during the cooking process.
- If you add the spinach at the beginning, it will overcook, turn mushy, and lose its color, so be sure to let it wilt only in the residual heat after cooking is finished to keep it crisp.
Recommended for
- Those who want to make japchae—which usually requires a lot of hands-on work—cleanly and easily without using a large pan or pot.
- Those who want japchae with chewy noodles and soy sauce seasoning that penetrates deep into the noodles.
- Those who worry about stove-top burner shortages when cooking for holidays or guests and need to manage cooking sequences.
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