Japchae Stew
HB-16818 · Hand-built original · Korean
Leftover japchae becomes a stew when simmered with stir-fried kimchi in anchovy broth seasoned with gochujang and chili flakes. Green onion and Cheongyang chili add a fresh, hot finish.
KoreanMain courseDairy-freeEgg-free
Main ingredient: japchae
Pairs well with: steamed rice, seaweed soup, pickled radish, seasoned bean sprouts
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 bowl japchae
- 1 paper cup chopped kimchi
- 2 cups anchovy broth
- 1/2 stalk green onion
- 1 Cheongyang chili pepper
- 1 tablespoon sesame oil
- 1/2 tablespoon gochujang
- 1/2 tablespoon chili flakes
- 1 tablespoon soy sauce
- 1/2 tablespoon minced garlic
Method
- Chop the green onion and the Cheongyang chili pepper into small pieces and set them aside for the finish.
- Stir-fry the sesame oil and chopped kimchi in a pot until the kimchi softens and turns fragrant.
- Pour the anchovy broth over the kimchi and bring the pot to a boil.
- Dissolve the gochujang, chili flakes, soy sauce and minced garlic into the boiling broth.
- Add the japchae to the seasoned broth and boil once more so the noodles heat through and soak up the stew.
- Finish the japchae stew with the chopped green onion and Cheongyang chili scattered over the top.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).