Quick & Easy Jjapchae-Bap with Black Bean Sauce
Leftovers Reinvented: Delicious Jjapchae-Bap
Transform your leftover jjajang sauce and japchae into a delightful Jjapchae-Bap! This recipe is perfect for a quick, satisfying meal using ingredients you already have.
Main Ingredients
- 150g Cooked Rice (1 serving)
- 200g Prepared Japchae (Korean glass noodles)
- 200g Warm Jjajang Sauce (Black bean sauce)
- A small handful of baby greens (for garnish)
Cooking Instructions
Step 1
First, prepare a bowl of warm cooked rice (about 150g). Serve it nicely in a beautiful bowl. It’s even better if you can serve it freshly steamed and hot.
Step 2
Next, prepare the jjajang sauce, the star of this dish. You can use store-bought jjajang sauce or your homemade version (refer to recipe @7035804). Warm the sauce gently in a microwave or on the stovetop until it’s nicely heated through. If the sauce is too thick, you can add a little water or broth to reach your desired consistency.
Step 3
Now, get your japchae ready. If you have leftover japchae (refer to recipe @7034041), gently reheat it. Be careful not to overcook it, as it can become mushy or clump together. Briefly warm it in the microwave or a stir-fry pan. The key is to warm it just enough so the vegetables are still vibrant.
Step 4
Finally, generously spoon the warm jjajang sauce over the rice. Arrange the prepared japchae next to it in an appealing way. Garnish with a small amount of fresh baby greens for a touch of color and freshness. Your delicious Jjapchae-Bap is now ready to be enjoyed!
