One-Pot Rice Cooker Japchae
One-Pot Rice Cooker Japchae
Ingredients
For the Noodles
- 8 ounces japchae (sweet potato) noodles, 1 package
For the Vegetables
- 2 cups cabbage, chopped
- 1 carrot, julienned
- 1/2 onion, sliced
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 2 cups spinach
For the Protein
- 1/2 pound beef, thinly sliced, frozen for easy slicing
For the Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1 splash water, for cooking
Instructions
- 1
Place the japchae noodles in a large bowl and cover them with water. Let them soak for 20 minutes to soften.
⏱️ 20 min
- 2
While the noodles are soaking, prepare the vegetables. Chop the cabbage, julienne the carrot, slice the onion, slice the mushrooms, and slice the bell pepper.
⏱️ 10 min
- 3
In a small bowl, whisk together the oyster sauce, soy sauce, sugar, rice wine, sesame oil, and 2 tablespoons of water to create the sauce.
⏱️ 5 min
- 4
Drain the soaked noodles. In your rice cooker pot, layer the chopped cabbage first, followed by the drained noodles, and then the prepared carrots, onion, mushrooms, and bell pepper. Top with the thinly sliced beef.
⏱️ 5 min
- 5
Drizzle the prepared sauce evenly over all the ingredients in the rice cooker. Add a splash of water, then pile the fresh spinach on top.
⏱️ 5 min
- 6
Close the rice cooker lid and cook for 30 minutes. Once cooked, gently stir all the ingredients together to combine the noodles, vegetables, beef, and sauce.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Rice Cooker Japchae
For the Noodles
- 8 ounces japchae (sweet potato) noodles, 1 package
For the Vegetables
- 2 cups cabbage, chopped
- 1 carrot, julienned
- 1/2 onion, sliced
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 2 cups spinach
For the Protein
- 1/2 pound beef, thinly sliced, frozen for easy slicing
For the Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1 splash water, for cooking
Instructions
- 1
Place the japchae noodles in a large bowl and cover them with water. Let them soak for 20 minutes to soften.
⏱️ 20 min - 2
While the noodles are soaking, prepare the vegetables. Chop the cabbage, julienne the carrot, slice the onion, slice the mushrooms, and slice the bell pepper.
⏱️ 10 min - 3
In a small bowl, whisk together the oyster sauce, soy sauce, sugar, rice wine, sesame oil, and 2 tablespoons of water to create the sauce.
⏱️ 5 min - 4
Drain the soaked noodles. In your rice cooker pot, layer the chopped cabbage first, followed by the drained noodles, and then the prepared carrots, onion, mushrooms, and bell pepper. Top with the thinly sliced beef.
⏱️ 5 min - 5
Drizzle the prepared sauce evenly over all the ingredients in the rice cooker. Add a splash of water, then pile the fresh spinach on top.
⏱️ 5 min - 6
Close the rice cooker lid and cook for 30 minutes. Once cooked, gently stir all the ingredients together to combine the noodles, vegetables, beef, and sauce.
⏱️ 30 min