Main ingredients 🥩
dangmyeon (glass noodles)onionporkcarrotshiitake mushroomsspinach
Ttukdak Hyung's Rice Cooker Japchae
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.
🙋 Recommended for
- ⭐ Those who want to make japchae cleanly and conveniently without using a large pan or pot and without too much effort.
- ⭐ Those who want japchae where the noodles remain chewy and the soy sauce seasoning deeply penetrates all the way through.
- ⭐ Those who are worried about arranging cooking steps on holidays or when hosting guests due to a lack of stove burners.
Ingredients needed 🛒3 servings
- dangmyeon (glass noodles) appropriate amount
- pork loin appropriate amount
- onion appropriate amount
- carrot appropriate amount
- shiitake mushrooms appropriate amount
- spinach appropriate amount
- water appropriate amount
- jin-ganjang (soy sauce) appropriate amount
- oyster sauce appropriate amount
- mulyeot (corn syrup) appropriate amount
- sugar appropriate amount
- cooking oil appropriate amount
- sesame oil appropriate amount
- sesame seeds a little
Recipe 🍳
- Before cooking, soak the dangmyeon in cold water for 1 hour until fully softened.
- Julienne the onion and carrot into even strips, and thinly slice the shiitake mushrooms into bite-sized pieces.
- Line the bottom of the rice cooker inner pot with the sliced onion, then place the soaked dangmyeon, pork loin, carrot, and shiitake mushrooms on top.
- Add water, jin-ganjang, oyster sauce, mulyeot, sugar, and cooking oil in the amounts specified in the recipe, pouring them in order to season.
- Place the inner pot in the rice cooker and press the regular cook button to start cooking.
- When cooking is complete, immediately open the lid and add the trimmed raw spinach, sesame oil, and sesame seeds.
- Close the lid again and let it sit in keep-warm mode for 3 minutes until the spinach has wilted.
- After 3 minutes, open the lid and mix everything thoroughly from top to bottom with a spatula, then transfer to a plate.
- Soak the dangmyeon for 1 hour and julienne the onion, carrot, and shiitake mushrooms appropriately.
- Place all ingredients except the spinach, along with the soy sauce seasoning and water, into the rice cooker and press the regular cook button.
- When cooking is done, add the spinach, sesame oil, and sesame seeds, let it steam in keep-warm mode for 3 minutes, then mix well.
Cooking tips 💡
- Be sure to soak the dangmyeon in cold water for at least 1 hour beforehand so that it doesn't turn mushy during cooking and achieves a soft, chewy texture.
- If the spinach is added from the beginning, it will become overcooked, mushy, and discolored. Always add it after cooking is complete and use only the residual keep-warm heat to preserve its crispness.
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