Spicy and Zesty Gochu Japchae Rice Bowl
Spicy and Zesty Gochu Japchae Rice Bowl
A Fiery Japchae Dish: Gochu Japchae Rice Bowl
This Gochu Japchae Rice Bowl was created for those who prefer their japchae with a spicier kick than the traditional version. It’s a flavorful and satisfying meal, perfect for a quick lunch or dinner.
Main Ingredients- 2 handfuls Glass noodles (approx. 200g)
- 1/2 Onion
- 3/4 Bell pepper (use a variety of colors for visual appeal)
- 5 Korean chili peppers (adjust quantity for desired heat)
- 6-7 Button mushrooms (optional)
Spicy Seasoning Mix- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
- 3 Tbsp Chili oil (adds depth of flavor)
- Sesame seeds, to garnish
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
- 3 Tbsp Chili oil (adds depth of flavor)
- Sesame seeds, to garnish
Cooking Instructions
Step 1
Start by preparing your ingredients. Feel free to use any leftover vegetables from your fridge. Mushrooms are optional but add a nice texture. For a spicier flavor, finely julienne the Korean chili peppers. Slice the bell peppers into similar-sized strips.
Step 2
Place the glass noodles in a large bowl and cover them with hot boiling water. Let them soak for 20-30 minutes until they are pliable and softened.
Step 3
The soaked glass noodles should be about half cooked. To season them, drain the noodles and place them in a bowl. Add 4 tablespoons of soy sauce and 1 tablespoon of sugar. Gently mix them together. Pre-seasoning the noodles ensures they absorb flavor evenly.
Step 4
Heat a deep pan or wok over medium heat. Add the minced garlic and sauté until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic.
Step 5
Once the garlic is fragrant, reduce the heat to low. Add 2.5 tablespoons of gochugaru and stir for a moment to toast the chili flakes, releasing their pungent aroma. Pour in 3 tablespoons of chili oil to enhance the overall flavor. (If you don’t have chili oil, you can skip this step.)
Step 6
Now, add all the prepared vegetables (onion, bell peppers, Korean chili peppers, mushrooms) to the pan. Stir-fry them over high heat until they are slightly tender but still retain a pleasant crispness. This quick stir-fry helps maintain the vegetables’ vibrant texture.
Step 7
When the vegetables are about halfway cooked, it’s time to add the remaining seasonings. Mix in 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sugar. Stir everything together well until the vegetables and seasonings are thoroughly combined. (Measurements are based on standard Korean soup spoons.)
Step 8
Add the pre-seasoned glass noodles to the pan. Toss them gently with the vegetables and sauce, allowing the noodles to heat through and absorb the flavors. Use chopsticks to carefully separate the noodles so they don’t clump together.
Step 9
Taste the dish and adjust the seasoning if necessary. If it’s not salty enough, add a little more soy sauce. For extra heat, you can add more chili oil, but if it’s already spicy enough for your preference, it’s fine to omit it. Adjust the seasoning to suit your taste.
Step 10
Once everything is cooked to perfection, turn off the heat. Garnish generously with sesame seeds for a nutty finish. This vibrant Gochu Japchae Rice Bowl is now ready to be served. Spoon it over a bowl of warm rice and enjoy!
