Simple Egg & Japchae Dumplings
Leftover Japchae? Make Delicious Egg Japchae Dumplings Easily!
Got leftover Japchae after a holiday feast or party? Don’t let it go to waste! Transform it into a delightful and unique dish: ‘Egg Japchae Dumplings’. These dumplings offer a wonderful combination of a savory, golden-brown egg exterior and a chewy, flavorful Japchae filling. It’s an incredibly simple recipe to turn your leftover ingredients into a fantastic treat!
Main Ingredients
- Leftover Japchae (generous amount)
- Eggs (3)
Cooking Instructions
Step 1
First, take 3 fresh eggs and crack them into a clean bowl. Use a fork or whisk to gently beat the eggs until the yolks and whites are well combined. Don’t worry about overmixing.
Step 2
Add the leftover Japchae to the beaten eggs. Using kitchen scissors, cut the Japchae into bite-sized pieces directly in the bowl. This helps to easily separate the noodles and ingredients so they mix well with the egg. Gently mix everything together, ensuring the ingredients are evenly distributed without clumping.
Step 3
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Ladle portions of the egg and Japchae mixture into the pan, spreading them out into round shapes. Cook slowly until the bottom side is golden brown and looks appetizing. You’ll know it’s ready to flip when the edges start to set.
Step 4
Carefully flip the dumplings once the bottom is cooked through. Fold each dumpling in half to create a crescent or half-moon shape. This helps the filling cook evenly and makes for a neater presentation. Cook the folded side until it’s also golden brown. Your delicious Egg Japchae Dumplings are now ready to be enjoyed! They are best served warm.
