Spicy Japchae Bap (Glass Noodles over Rice) with Leftovers
A 5-minute one-bowl dish made by stir-frying leftover japchae with aromatic oil and a touch of vinegar for a moist, bouncy texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A spicy one-bowl rice dish made in just 5 minutes using holiday leftover japchae. Stir-fry the japchae over high heat in oil infused with green onion, ginger, and hot chili, then add vinegar and water to cut the richness and keep the noodles plump and bouncy.
- Servings
- 1 serving
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Japchae (stir-fried glass noodles and vegetables)1 bowl
- Cooked riceas needed
- Egg1
- Gingera little (1 tsp, minced)
- Large green onion (daepa)a little
- Bird's eye chili2–3
- Water1/4 cup
Seasoning
- Oyster sauce (or soy sauce)1/2 tbsp
- Vinegar1/2 tbsp
- Salta little
- Ground black peppera little
- Toasted sesame seeds
- Prepare a bit more than a bowl of japchae (stir-fried glass noodles and vegetables) and a smaller amount of cooked rice.
- You can use Cheongyang chili peppers instead of bird's eye chilies.
Steps
Prepare the ingredients
Prepare a bit more than a bowl of japchae (stir-fried glass noodles and vegetables) and a smaller amount of cooked rice.
Have ready an egg, large green onion (daepa), ginger, and bird's eye chilies (or Cheongyang chili peppers).
Slice the ingredients
Cut the large green onion into 4 lengthwise and then into lengths similar to the japchae, and finely chop the chilies and ginger.
Infuse the aromatics in oil
Swirl 2 to 3 tbsp of cooking oil into a pan, add the large green onion, ginger, and chilies, and stir-fry without burning to bring out their aroma.
Once the fragrant aroma of green onion, ginger, and hot chili rises sufficiently...
Add the japchae and stir-fry
Add the japchae, raise the heat, and stir-fry quickly.
Add 1/2 tbsp of oyster sauce or soy sauce...
Add 1/2 tbsp of vinegar to cut the greasiness and bring out a refreshing flavor.
To enjoy it over rice, it needs some moisture, so pour in 1/4 cup of water and stir-fry quickly; once the sweet potato glass noodles turn translucent and bouncy, it is done.
Adjust any missing seasoning with salt, turn off the heat, and finish by tossing with a little ground black pepper and toasted sesame seeds.
Finish
Spoon the stir-fried japchae over warm rice...
Top with a fried egg to complete the dish.
The spicy aroma tantalizes your nose the entire time you plate it.
Ppunwife's tips
- Add 1/2 tbsp of vinegar to cut the greasiness and bring out a refreshing flavor.
- To enjoy it over rice, it needs some moisture, so pour in 1/4 cup of water and stir-fry quickly; once the sweet potato glass noodles turn translucent and bouncy, it is done.
FAQ
What can I use if I do not have bird's eye chilies?
You can use Cheongyang chili pepper (hot green chili) instead of bird's eye chilies.
Can I use soy sauce instead of oyster sauce in the seasoning?
Yes, you can substitute the same amount of 1/2 tbsp of soy sauce for oyster sauce to season the dish.
Why do you add vinegar when stir-frying?
Vinegar cuts through the greasiness of oily japchae and adds a light, refreshing flavor.
Why do you pour in water when stir-frying the japchae?
It adds the moistness needed for a rice bowl dish and cooks the sweet potato glass noodles until they are translucent and bouncy.
