Rice Cooker Japchae

Ingredients

• 250 g Korean sweet potato glass noodles (Soaked in cold water for 20–30 minutes and drained well)
• 250 g Beef (Very thinly sliced)
• 1 small Onion (Thinly sliced; approximately 90 g edible portion)
• 1 medium Carrot (Julienned; approximately 60 g edible portion)
• 4 Shiitake mushrooms (Sliced; use 4–5 mushrooms, approximately 50 g)
• 150 g Spinach (Added near the end so it wilts briefly)
• 1 Spring onion (Sliced; added near the end)
• 2 Eggs (Cooked separately as a thin omelette and sliced into strips)
• 1 tbsp Toasted sesame seeds (For finishing)
• 1 tbsp Soy sauce (For the beef marinade)
• 1 tsp Sugar (For the beef marinade)
• 1 tsp Toasted sesame oil (For the beef marinade)
• 0.5 clove Garlic (Minced; for the beef marinade)
• Black pepper (For the beef marinade, to taste)
• 5 tbsp Soy sauce (For the sauce)
• 1 tbsp Sugar (For the sauce)
• 2 cloves Garlic (Minced; for the sauce)
• 200 ml Water (Use 200–250 ml for the sauce)
• 0.5 tsp Black pepper (For the sauce)
• 1.5 tbsp Toasted sesame oil (For finishing; mix in after cooking)

Steps

1. 1

   Place the Korean sweet potato glass noodles in a large bowl and cover them with cold water. Soak for 20–30 minutes, until pliable, then drain thoroughly so excess water does not dilute the sauce.

2. 2

   Put the thinly sliced beef in a bowl. Add 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, ½ minced garlic clove, and black pepper to taste. Toss thoroughly to coat and let the beef marinate while you prepare the remaining ingredients.

3. 3

   In a separate bowl, combine the 5 tablespoons soy sauce, 1 tablespoon sugar, 2 minced garlic cloves, 200–250 ml water, and ½ teaspoon black pepper. Mix until the sugar is mostly dissolved. Do not add the finishing sesame oil yet.

4. 4

   Add the prepared sauce to the rice-cooker bowl. Arrange the drained noodles, sliced onion, julienned carrot, sliced shiitake mushrooms, and marinated beef in the cooker.

5. 5

   Set the rice cooker to Steam and cook for approximately 12–15 minutes. Toss the contents once during cooking so the noodles, beef, vegetables, and sauce cook evenly. The beef should be cooked through and the noodles tender.

6. 6

   Near the end of the steaming time, add the spinach and sliced spring onion. Close the lid and let them wilt briefly, just until the spinach is soft and bright green.

7. 7

   While the japchae cooks, cook the 2 eggs separately as a thin omelette. Let the omelette cool enough to handle, then slice it into thin strips.

8. 8

   When the rice-cooker japchae is finished, add the 1½ tablespoons toasted sesame oil and toss everything thoroughly to coat the noodles and distribute the vegetables and beef.

9. 9

   Transfer the japchae to a serving dish. Sprinkle with the toasted sesame seeds and top with the sliced egg strips. Serve hot.

Notes

This is a rice-cooker shortcut inspired by traditional japchae; traditional preparations usually cook the noodles, beef, and vegetables separately before combining them. Rice-cooker Steam programs vary, so check that the beef is fully cooked and the noodles are tender before serving.

Nutrition per serving

• main
• Korean-inspired
• East Asian
• rice cooker
• one-pot
• beef
• noodles
• quick dinner