Burdock Japchae Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox dish combines the crisp texture of burdock with chewy glass noodles and stir-fried vegetables.
This lunchbox dish combines the crisp texture of burdock with chewy glass noodles and stir-fried vegetables. The sweet-savory soy sauce seasoning soaks in beautifully, making it a great choice for lunch or a filling dinner.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 389g serving): 419.3 kcal · protein 5g · carbohydrate 78.2g · fat 10.2g · sodium 1221.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the burdock into strips about the thickness of chopsticks, since thicker pieces take longer to cook.
Tips: Do not boil the glass noodles until completely soft; drain them while they still have a little firmness in the center so they stay chewy after stir-frying.
Tips: Spread them on a wide plate and let them cool for 5 minutes before packing to keep the noodles from clumping.
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Ingredients (1 serving)
- Glass noodles — 60 g
- Burdock root — 50 g
- Carrot — 25 g
- Onion — 40 g
- Spinach — 30 g
- Green bell pepper — 25 g
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Sugar — 2 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 120 ml