Spicy Stir-Fried Noodles Rice Bowl (Japchae-bap)
Transform Leftover Japchae into a Deliciously Spicy Japchae-bap!
Got leftover japchae (Korean stir-fried glass noodles)? Don’t let it go to waste! The easiest and most satisfying way to repurpose it is by turning it into a ‘Japchae-bap’ (Japchae Rice Bowl). This recipe removes any lingering richness from the japchae and transforms it into a wonderfully soft, flavorful, and subtly spicy dish that’s perfect for a quick and delicious meal. Perfect for beginners, this recipe comes together in one pan!
Main Ingredients- Leftover Japchae 420g
- Warm Cooked Rice 1.5 bowls
- Eggs 2
Seasonings & Others- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce (Jin Ganjang) 1 Tbsp
- Water 50ml (approx. 1/4 cup)
- Sesame Oil 1 Tbsp
- Oyster Sauce 1 Tbsp
- Olive Oil or Cooking Oil, as needed
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce (Jin Ganjang) 1 Tbsp
- Water 50ml (approx. 1/4 cup)
- Sesame Oil 1 Tbsp
- Oyster Sauce 1 Tbsp
- Olive Oil or Cooking Oil, as needed
Cooking Instructions
Step 1
First, prepare 1.5 bowls of warm cooked rice. This amount serves approximately two people. Freshly cooked rice is ideal, but you can also gently reheat leftover rice.
Step 2
Finely chop the green onions. These will add a wonderful aroma and flavor to your japchae-bap.
Step 3
Preheat a pan over medium-low heat and add a generous amount of olive oil (or your preferred cooking oil). Add the chopped green onions and stir-fry until fragrant, making sure they don’t burn. You’re looking for a nice ‘green onion oil’ aroma.
Step 4
Once the green onions are fragrant, add 1 tablespoon of gochugaru (Korean chili flakes) and stir-fry quickly over low heat for about 10-15 seconds. This helps to bloom the chili flakes and release their spicy flavor without burning them.
Step 5
Next, quickly add 1 tablespoon of soy sauce. Stir-fry rapidly to combine with the green onions and chili flakes, ensuring the soy sauce doesn’t burn. Keep the heat on low to medium-low.
Step 6
Now, add the leftover japchae to the pan. If the noodles are clumped together, gently separate them with your spatula as you stir-fry.
Step 7
Pro-tip: If the vegetable strands or glass noodles in your japchae are quite long, it’s a good idea to cut them into more manageable bite-sized pieces. You can do this directly in the pan with kitchen scissors before adding the rice, which also helps reduce cleanup!
Step 8
To ensure the japchae stays moist and doesn’t stick to the pan, add about 50ml (approximately 1/4 cup) of water. Stir-fry gently as you add the water, allowing it to moisten the noodles and help the seasonings distribute evenly.
Step 9
Add the 1.5 bowls of cooked rice to the pan with the stir-fried japchae. Mix everything together using a spatula or spoon. Taste the mixture; leftover japchae can sometimes lose its flavor, so adjust the seasoning with additional soy sauce or a tablespoon of oyster sauce if needed. Oyster sauce adds a nice umami boost.
Step 10
Finally, drizzle in 1 tablespoon of sesame oil for a rich, nutty aroma and stir one last time to combine everything. Your japchae-bap base is now ready!
Step 11
Prepare a fried egg to top your japchae-bap. A sunny-side-up egg with a runny yolk is highly recommended, as it adds another layer of richness and moisture when mixed with the rice.
Step 12
Serve the spicy japchae-bap in a bowl and top it with the freshly fried egg. Enjoy your delicious and revitalized japchae creation! It’s amazing how leftover japchae can be transformed into such a popular and satisfying dish that both kids and adults will love.
