Korean American Fusion Bowl with Japchae
This Korean American Fusion Bowl with Japchae is a delicious combo of japchae, rice, shredded cabbage, fried chicken pieces, sesame seeds and spicy mayo.
Servings: 4 servings
Ingredients
For the Japchae and rice combination:
- 3.5 ounces Korean Sweet Potato Glass Noodles - soaked according to package directions
- 1 onion - sliced into strips
- 1 cup carrots - julienned or thinly sliced into sticks
- 1 bell pepper - any color sliced into thin strips
- 4 cremini mushrooms - thinly sliced
- 1 1/2 cups cooked white rice
For Japchae sauce:
- 3 cloves garlic - minced
- 4 tablespoons toasted or black sesame oil
- 6 tablespoons soy sauce
- 3 1/2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- pinch of salt
- 1 1/2 cups water
For toppings:
- 1 1/2 cups shredded cabbage
- 2 green onions - thinly sliced
- 2 tablespoon sesame seeds optional
For fried chicken pieces:
- 3 cups premade breaded chicken chunks - find in freezer section or make your own breaded chicken. Cook by frying air frying or baking
For spicy mayo:
- 1/2 cup mayonnaise - I love kewpie mayo but any type will work
- 1-2 tablespoons sriracha - depending on spice preference
Instructions
- Soak Korean glass noodles in warm water according to package directions.
- Prepare vegetables for japchae, cabbage and green onions while noodles soak.
- Prepare white rice then set aside.
- Prepare breaded chicken pieces according to package directions, this can be done while the noodles are soaking and the japchae mixture is cooking.
- Mix together the spicy mayo combination then set aside.
- Start cooking the japchae and rice combination: In a large skillet, add sesame oil, onion, carrots, bell pepper and mushrooms and sauté until the onions start to soften.
- Prepare the japchae sauce by adding all of the ingredients into a large bowl then add to the vegetables in the pan.
- Cut up the Korean glass noodles so they are in bite size pieces then add to the pan with the rice and stir fry together so the sauce coats everything and the rice and noodles soak up some of the sauce while the vegetable finish cooking, about 7 minutes.
- Once done cooking, remove from heat and set aside.
- To assemble: Add the japchae and rice mixture, followed by shredded cabbage, green onions, fried chicken and sesame seeds then top with spicy mayo, more sriracha (if desired) and enjoy.