Spicy Japchae-bap Using Leftover Japchae
Chinese-Style Spicy Japchae-bap: A Delicious Way to Use Leftover Japchae
Transform your leftover japchae into a flavorful and slightly spicy Japchae-bap, reminiscent of Chinese restaurant dishes! It’s a fantastic way to give your leftover japchae a second life as a satisfying one-bowl meal. Many might think of japchae as a sweet and savory dish, but making a spicy version for Japchae-bap is surprisingly delicious and adds a wonderful kick. My daughter specifically requests this spicy version whenever we have leftover japchae, so I’m happy to oblige! A touch of cornstarch slurry thickens the sauce, giving it that authentic glossy finish. This recipe is quick, easy, and incredibly tasty. Enjoy this delightful meal, and remember to stay healthy!
Main Ingredients- 1 bowl warm cooked rice
- 3 cups leftover japchae (approx. 2 servings)
- A small bunch of fresh chives
- 1 egg
- A little water
- 1 tsp cornstarch or potato starch
Seasoning & Others- 1 Tbsp olive oil
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2/3 Tbsp oyster sauce
- 1/2 tsp sugar
- Sesame seeds for garnish
- Starch slurry (mix 1 tsp starch with 2 Tbsp water)
- A drizzle of sesame oil for finishing
- 1 Tbsp olive oil
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2/3 Tbsp oyster sauce
- 1/2 tsp sugar
- Sesame seeds for garnish
- Starch slurry (mix 1 tsp starch with 2 Tbsp water)
- A drizzle of sesame oil for finishing
Cooking Instructions
Step 1
First, wash the fresh chives thoroughly, pat them dry, and cut them into approximately 3-4 cm lengths. This adds color and a fresh aroma to the Japchae-bap.
Step 2
In a small bowl, combine 1 tsp of starch with 2 Tbsp of water. Whisk until smooth to create the starch slurry. This will be used later to thicken the sauce.
Step 3
Prepare your leftover japchae. If it’s clumped together, gently loosen it with chopsticks to make it easier to stir-fry. If the glass noodles have become too soft, you can briefly rehydrate them by blanching in hot water.
Step 4
Heat 1 Tbsp of olive oil in a wide pan or wok over medium heat. Add 1 Tbsp of gochugaru and stir quickly until fragrant, being careful not to burn it. This creates a flavorful chili oil base.
Step 5
Immediately add the prepared leftover japchae to the pan with the chili oil. Stir-fry over high heat for 1-2 minutes, ensuring the noodles and vegetables don’t stick to the pan by constantly tossing them. This allows the japchae to absorb the flavorful chili oil.
Step 6
Once the japchae is well stir-fried, add 2/3 Tbsp of oyster sauce and 1/2 tsp of sugar to season. Stir in the cut chives and cook just until they wilt, still over high heat. Gradually pour in the starch slurry while stirring continuously until the sauce reaches your desired thickness. Be careful not to overcook after adding the starch.
Step 7
Serve the warm rice in a bowl. Generously spoon the delicious spicy japchae mixture over the rice. Finish with a light drizzle of sesame oil and a sprinkle of sesame seeds. Your delicious Spicy Japchae-bap is ready to be enjoyed!
