Spicy and Sweet Kimchi Japchae Rice
Spicy and Sweet Kimchi Japchae Rice
Super Easy Kimchi Japchae Rice Recipe to Awaken Your Appetite!
Do you usually find making Japchae a bit time-consuming? Then, pay close attention to this Kimchi Japchae Rice recipe! You can whip up a fantastic Japchae rice dish with just 4 key ingredients: kimchi, onion, pork, and glass noodles. The spiciness of kimchi, the rich flavor of pork, and the chewy texture of glass noodles all come together to create a dish that’s incredibly addictive with rice. I’ll guide you through every step, from preparing the ingredients to stir-frying!
Main Ingredients- 1 handful of glass noodles (about 100g)
- 1 handful of well-fermented kimchi (about 150g)
- 1/4 stalk of green onion
- 1/2 onion
- 100g pork for stir-frying (e.g., thinly sliced pork belly or loin)
Pork Marinade- A pinch of salt
- A pinch of black pepper
- 1 Tbsp minced garlic
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or sugar)
- 1/2 Tbsp gochugaru (Korean chili flakes, optional, for extra spiciness)
- 1 Tbsp sesame oil
- A pinch of black pepper
- A pinch of salt
- A pinch of black pepper
- 1 Tbsp minced garlic
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or sugar)
- 1/2 Tbsp gochugaru (Korean chili flakes, optional, for extra spiciness)
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the glass noodles. Soak them in warm water for about 20 minutes until they are softened. This ensures they will be chewy yet tender when stir-fried. Drain the soaked noodles in a colander.
Step 2
Chop the vegetables and kimchi into bite-sized pieces. Slice the green onion thinly and julienne the onion. For the kimchi, remove any excess stem and chop it into manageable pieces – this helps the seasoning penetrate better.
Step 3
Pat the 100g of pork for stir-frying dry with paper towels to remove excess moisture. Then, mix it with the marinade ingredients: a pinch of salt, a pinch of black pepper, and 1 Tbsp of minced garlic. Let it marinate for about 10 minutes. This step makes the pork more tender and flavorful.
Step 4
Heat 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced green onions and stir-fry until fragrant, creating scallion oil. Once the aroma is released, add the marinated pork and stir-fry over high heat, breaking up any clumps until it’s cooked through. Quick stir-frying locks in the juices.
Step 5
When the pork is almost cooked, add the chopped kimchi and onion to the pan. Stir-fry together until the kimchi becomes slightly translucent and the onion is tender. If your kimchi is particularly sour, you can add a tiny bit of sugar to balance the flavors.
Step 6
Once all the ingredients are partially cooked, add the pre-soaked glass noodles and about 2-3 Tbsp of water to the pan. Adding a little water helps prevent the noodles from sticking and allows them to absorb the sauce better.
Step 7
Now, add all the seasoning ingredients: 1 Tbsp soy sauce, 1 Tbsp oligosaccharide, 1/2 Tbsp gochugaru (optional), and a pinch of black pepper. Stir-fry over high heat, tossing continuously with chopsticks until the glass noodles absorb the sauce and are fully cooked.
Step 8
During the stir-frying process, if the mixture becomes too dry or seems to lack sauce, gradually add 1-2 Tbsp of water at a time until you reach your desired consistency. Finally, taste and adjust seasoning. If it’s a bit bland, add about 1/2 Tbsp of oyster sauce for an umami boost. Finish by drizzling in 1 Tbsp of sesame oil for gloss and aroma. Your delicious Kimchi Japchae Rice is ready! Serve it generously over warm rice and enjoy.
