Pork Japchae Rice Bowl: A Hearty and Delicious Meal!
Pork Japchae Rice Bowl: A Hearty and Delicious Meal!
How to Make Pork Japchae Rice Bowl
A delightful combination of tender pork, crisp vegetables, and chewy glass noodles! This Pork Japchae Rice Bowl recipe is elevated with the savory depth of oyster sauce, bursting with umami. It’s simple to make, perfect for a quick lunch or a satisfying dinner.
Main Ingredients- 2 bowls of cooked rice
- 100g ground pork
- 100g glass noodles (dangmyeon)
- 60g spinach (about 1 handful)
- 1/4 onion
- 1/4 carrot
- 1 Tbsp cooking oil
- 1/4 cup water
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp plum syrup (or honey)
- 1 Tbsp oyster sauce
- 1 tsp oligosaccharide (or corn syrup, adjust to taste)
Pork Marinade- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- A pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp plum syrup (or honey)
- 1 Tbsp oyster sauce
- 1 tsp oligosaccharide (or corn syrup, adjust to taste)
Pork Marinade- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, soak the glass noodles in hot water until they are fully submerged. This will shorten the boiling time later and help achieve a chewier texture.
Step 2
Wash the spinach thoroughly, then blanch it in boiling water very briefly. Remove the spinach as soon as its color turns a vibrant green to preserve vitamins and maintain a crisp texture.
Step 3
Boil the soaked glass noodles in boiling water for about 5 minutes. Be careful not to overcook them, as they can become mushy. Immediately rinse the cooked noodles under cold water to stop the cooking process and prevent them from sticking together, ensuring a firm, springy texture.
Step 4
Marinating the ground pork beforehand removes any gamey odor and allows the flavors to penetrate, resulting in a much tastier dish. In a bowl, combine the ground pork with 1 Tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, and a pinch of black pepper. Mix well and let it marinate for a short while.
Step 5
Squeeze out excess water from the blanched spinach and cut it into bite-sized pieces (about 3-4 cm). Cut the cooked glass noodles to a similar length. Wash, peel, and thinly julienne the onion and carrot. This ensures even cooking and an appealing presentation.
Step 6
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the julienned carrots and onions and stir-fry until they become translucent. Sautéing the vegetables sufficiently brings out their natural sweetness.
Step 7
Once the vegetables are slightly softened, add the marinated ground pork. Break up any clumps and stir-fry until the pork is completely cooked through and has changed color.
Step 8
When the pork is fully cooked, add the prepared glass noodles and spinach to the pan. Continue to stir-fry, ensuring the noodles don’t stick to the bottom of the pan.
Step 9
Once the ingredients are somewhat combined, pour in 1/4 cup of water. This water will help soften the glass noodles and allow the sauce to be absorbed by all the ingredients. Cook until the water has mostly evaporated.
Step 10
Now it’s time to season the dish. Add 1 Tbsp soy sauce, 1 Tbsp plum syrup, 1 Tbsp oyster sauce, and 1 tsp oligosaccharide. Stir well to combine all the ingredients with the sauce and continue stir-frying. The oyster sauce and oligosaccharide will add a wonderful umami flavor and a glossy finish, making the dish look even more appetizing. Feel free to adjust the sweetness to your preference.
Step 11
Serve the warm rice in a bowl, and generously top it with the delicious pork japchae you’ve just prepared to complete your Pork Japchae Rice Bowl! For an extra touch, you can sprinkle some toasted sesame seeds on top.
