Super Simple Japchae Rice Bowl
Make a Delicious Japchae Rice Bowl Easily at Home
Create a flavorful and vibrant Japchae dish with ease. This recipe is perfect for a quick yet satisfying meal, served beautifully over warm rice.
Main Ingredients- 2 bowls of warm cooked rice
- 200g pork tenderloin (cut for Japchae)
- 120g dried glass noodles (Dangmyeon)
- 1 dried shiitake mushroom (or 2 fresh shiitake mushrooms)
- 1/2 medium carrot (approx. 50g)
- 1/2 medium onion (approx. 50g)
Seasoning- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
First, prepare the glass noodles. Place the dried glass noodles in a pot with cold water and bring to a boil over medium heat. Cook for about 8-10 minutes, or until the noodles become translucent and tender. Drain them thoroughly in a colander. If the noodles are too long, cut them into bite-sized pieces (about 10-15 cm). To prevent sticking, toss the cooked noodles with 1/2 Tbsp of sesame oil.
Step 2
Trim the tough stems from the shiitake mushrooms and thinly slice the caps. (If using dried shiitake, rehydrate them in lukewarm water for at least 30 minutes until soft, then slice.) Peel and wash the carrot and onion, then slice them thinly into strips, about 0.3 cm thick.
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium-high heat. Add the pork tenderloin, patting it dry with paper towels to remove excess moisture, and stir-fry until it’s no longer pink. Break up any clumps of meat with a spatula or chopsticks as you cook.
Step 4
Once the pork is almost cooked through, add the sliced onion and carrot to the pan. Continue to stir-fry until the onions become translucent and the carrots are slightly tender. Avoid overcooking to maintain a pleasant texture for the vegetables.
Step 5
Add the sliced shiitake mushrooms to the pan and stir-fry with the other ingredients for another 1-2 minutes, until the mushrooms soften and become fragrant.
Step 6
Now, let’s season the dish. Pour in 2 Tbsp of soy sauce and 1 Tbsp of oligosaccharide. Using oligosaccharide adds a nice sheen and sweetness. Stir-fry for about 1 minute over medium-low heat to allow the flavors to meld.
Step 7
Add the pre-cooked glass noodles and 1 Tbsp of oyster sauce to the pan. Stir and toss everything together for 1-2 minutes until the noodles are evenly coated with the sauce and other ingredients. Finally, drizzle in the remaining 1/2 Tbsp of sesame oil and give it a final toss for a glossy finish.
Step 8
Serve the delicious Japchae generously over a bowl of warm rice to create a satisfying Japchae Rice Bowl. For an extra touch of flavor and visual appeal, sprinkle with toasted sesame seeds.
