Spicy Chinese-Style Japchae Rice Bowl
Creative Recipe: Turning Leftover Japchae into a Delicious Spicy Chinese-Style Japchae Rice Bowl
Hello everyone! It’s been a while. I hope you had a wonderful time with your family during the holidays. While I couldn’t travel much this time due to the pandemic, I did visit my parents and came back with a bounty of delicious holiday food! My mother-in-law prepared almost everything herself, so my fridge is currently packed. This means I’ll likely be posting a lot of ‘fridge-raid’ recipes soon! The first one is a creative dish using leftover japchae. I’ve made a spicy, Chinese-inspired version. Let’s get started with how to make it!
Ingredients- Leftover Japchae, 2 handfuls (approx. 200g)
- Green Onion, 1/2 stalk
- Minced Garlic, 1 Tbsp
- Oyster Sauce, 1 Tbsp
- Gochugaru (Korean Chili Flakes), 1 Tbsp
- Soy Sauce, 1 Tbsp
- Soju, 1 Tbsp (or cooking wine)
Cooking Instructions
Step 1
First, gently loosen the leftover japchae to separate the strands. Finely chop the green onion. Having your ingredients prepped makes the cooking process much smoother.
Step 2
Now, let’s start stir-frying! Heat about 3 Tbsp of cooking oil in a wok or a deep pan over medium-low heat. Add the chopped green onions and sauté until fragrant. Once the sweet aroma of the green onions is released, add 1 Tbsp of minced garlic and stir-fry together until the garlic is fragrant.
Step 3
The key to Chinese-style cooking is that signature ‘wok hei’ or smoky flavor! Increase the heat to medium-high. As you stir-fry, pour 1 Tbsp of soy sauce along the edge of the pan. As the soy sauce hits the hot pan, it will caramelize slightly, adding depth of flavor. Next, pour 1 Tbsp of soju (or cooking wine) along the edge of the pan. As the alcohol evaporates, it infuses a wonderful smoky aroma and helps to eliminate any unwanted odors.
Step 4
The first secret to a delicious spicy Chinese-style japchae is infusing chili oil. Add 1 Tbsp of gochugaru (Korean chili flakes). Reduce the heat to low and stir-fry quickly for a short period. This allows the chili flakes to release their spicy essence and create fragrant chili oil without burning. Be sure to stir constantly to prevent burning!
Step 5
Once the chili oil is fragrant, add the 2 handfuls of leftover japchae to the pan. Gently stir and toss the japchae to separate the strands and coat them evenly with the sauce. Ensuring everything is well mixed is key.
Step 6
The second secret to this dish is the oyster sauce! Add 1 Tbsp of oyster sauce and quickly stir-fry with the japchae. The umami from the oyster sauce will elevate the overall flavor profile of the dish.
Step 7
And now, the final step! Stir-fry everything over high heat for a short while until well combined to complete your delicious spicy Chinese-style japchae. While it might not be an exact replica of a traditional Chinese restaurant dish, it’s a fantastic way to give leftover japchae a flavorful makeover! You can serve it over rice as a rice bowl, or enjoy it as a side dish. (Optional) For an extra touch, you can fry an egg until the edges are crispy and the yolk is still runny, in a Chinese restaurant style, to serve alongside for an even more delightful meal.
