Chinese-Style Japchae-Bap
Quick Chinese-Style Japchae-Bap Using Leftover Holiday Food
A special recipe to transform leftover japchae from holiday feasts into a magnificent Chinese-style japchae-bap. Enjoy a delicious dish that rivals restaurant favorites, made conveniently at home.
Main Ingredients
- Leftover Japchae
- 1 Onion
- 1 Bell Pepper
Seasoning & Additional Ingredients
- 1-2 Tbsp Oyster Sauce (adjust to the seasoning of your japchae)
- 3-4 Tbsp Chili Oil
- 1 Tbsp Sesame Oil
- Cooking Oil (for making chili oil)
- Chili Powder (for making chili oil)
- Minced Garlic (for making chili oil)
- Chopped Scallions (for making chili oil)
- A little Carrot (optional)
- A little Green Chili Pepper (optional)
- 1-2 Tbsp Oyster Sauce (adjust to the seasoning of your japchae)
- 3-4 Tbsp Chili Oil
- 1 Tbsp Sesame Oil
- Cooking Oil (for making chili oil)
- Chili Powder (for making chili oil)
- Minced Garlic (for making chili oil)
- Chopped Scallions (for making chili oil)
- A little Carrot (optional)
- A little Green Chili Pepper (optional)
Cooking Instructions
Step 1
Prepare the basic ingredients for making Chinese-style japchae-bap. We’re using pre-made japchae and adding fresh onion and bell pepper for enhanced texture and flavor. For seasoning, you’ll need chili oil, oyster sauce, and sesame oil. Making your own chili oil will result in a richer taste. Feel free to add carrots or green chili peppers according to your preference.
Step 2
If making your own chili oil, heat 1 cup of cooking oil in a pot over low heat. Add 2 tablespoons of chili powder, minced garlic, and chopped scallions, stirring gently to infuse the flavors. (For a single serving, about 1/2 cup of cooking oil and a generous tablespoon of chili powder works well.) Be careful not to burn the chili powder by using excessively high heat.
Step 3
For a quicker method, you can make chili oil using a microwave. In a microwave-safe bowl, combine cooking oil, chili powder, minced garlic, and chopped scallions. Microwave for about 2 to 2 minutes and 30 seconds. The mixture will bubble and simmer, creating a flavorful chili oil.
Step 4
Strain the chili oil made in the microwave through a fine-mesh sieve, separating the clear oil from the solids. This ensures a clean flavor and vibrant color for your japchae.
Step 5
Now, let’s start cooking! Chinese-style japchae is known for its generous amount of crisp onion. Slice the onion thinly, and cut the bell pepper into similar-sized pieces for a colorful dish. If your original japchae lacks vegetables, consider adding julienned carrots or sliced green chili peppers for a more substantial meal.
Step 6
Heat a generous amount of chili oil (3-4 tablespoons) in a wide pan over high heat. Add the sliced onion and stir-fry quickly. Chinese dishes often use a good amount of oil, so stir-fry the onions until they become translucent while maintaining their crisp texture.
Step 7
Once the onions are partially cooked, add the prepared carrots (if using) and bell peppers. Continue to stir-fry over high heat to keep the vegetables crisp and vibrant. Avoid overcooking, as they can become mushy.
Step 8
Add 1 to 2 tablespoons of oyster sauce to achieve that distinct Chinese umami flavor. Since the original japchae is already seasoned, taste as you go and adjust the oyster sauce accordingly. Additional seasonings are usually not necessary.
Step 9
Once the seasonings and vegetables are well combined, add the leftover japchae. Stir-fry everything together for another moment until all ingredients are evenly mixed. Gently loosen the japchae noodles to prevent clumping.
Step 10
Finally, drizzle in 1 tablespoon of sesame oil for a nutty aroma and give it a final toss. Your delicious Chinese-style japchae-bap is ready! (If your japchae contained spinach, you can use it as is, but this recipe was made without it.) Serve generously over a bed of rice and enjoy.
