An ultra-simple japchae made by placing all ingredients in a rice cooker without separately boiling the glass noodles, then using the residual heat to cook the spinach while preserving its texture.

Yakbap made by soaking 4 cups of glutinous rice in 4 cups of water for 1 hour, then adding dark brown sugar, chestnuts, jujubes, and raisins and cooking on the white rice setting in an electric rice cooker.