Spicy Gochugaru Oil Japchae Over Rice
Creating a Deliciously Spicy Japchae Rice Bowl with Leftover Japchae and Chili Oil
Japchae is best enjoyed fresh, but leftovers can sometimes end up forgotten in the fridge. While you can re-season and stir-fry it, the flavor isn’t quite the same. This recipe offers a fantastic solution: transform your leftover japchae into a mouthwatering japchae rice bowl infused with the aromatic kick of homemade chili oil. It has a delightful flavor reminiscent of Chinese-style dishes, making it a highly recommended culinary adventure!
Basic Ingredients
- 1 heaping bowl of steamed rice
- 2 handfuls of leftover japchae
Chili Oil Ingredients
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 cup cooking oil
- 1 handful of green onions (white parts mainly)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 cup cooking oil
- 1 handful of green onions (white parts mainly)
Cooking Instructions
Step 1
< Making the Chili Oil > First, in a microwave-safe container, combine 1/2 cup of cooking oil, 1 Tbsp of gochugaru, 1/2 Tbsp of minced garlic, and a handful of roughly chopped green onions. Mix everything thoroughly.
Step 2
< Cover and Pierce > Cover the container tightly with plastic wrap and poke a few holes in it with a chopstick. This allows steam to escape safely while heating the oil in the microwave. Microwave for 1 minute initially. Check the mixture and continue microwaving in 30-second intervals as needed. Be cautious not to overheat, as the chili flakes can burn. Stop when the oil is gently bubbling. The goal is a fragrant, infused oil, not burnt spices.
Step 3
< Strain the Chili Oil > Place a fine-mesh sieve over a bowl. Carefully pour the contents of the microwaved chili oil mixture into the sieve. Use a spoon or spatula to press down on the solids, extracting as much flavorful oil as possible into the bowl.
Step 4
< Stir-frying the Japchae > Heat the strained chili oil in a frying pan over medium heat. Add about 2 handfuls of your leftover japchae to the pan. Stir in 1 Tbsp of soy sauce.
Step 5
< High Heat Stir-fry > Increase the heat to high. Continuously stir the japchae to prevent it from sticking or burning. Stir-fry for about 1 minute and 30 seconds, or until the glass noodles become transparent and glossy. This quick, high-heat stir-fry helps revive the texture of the noodles.
Step 6
< Plating the Dish > Fill a rice bowl about halfway with warm steamed rice. Invert the rice bowl onto a serving plate, gently tapping and rotating to unmold a neat, rounded mound of rice. Generously spoon the freshly stir-fried japchae over the rice to complete this delightful japchae rice bowl.
