Burdock Japchae Rice Bento recipe - ingredients, nutrition and when to eat it
A bento of chewy glass noodles and warm rice, flavored with burdock's subtle earthy aroma and a sweet sauce.
A bento of chewy glass noodles and warm rice, flavored with burdock's subtle earthy aroma and a sweet sauce. It is easy to make ahead, making it a good choice for a busy lunch or satisfying dinner.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 496g serving): 627.4 kcal · protein 10.6g · carbohydrate 118g · fat 11.9g · sodium 822.8mg
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: Stir-fry the julienned burdock right away to deepen its color and bring out its savory flavor.
Tips: If glass noodles soak too long, they can become mushy during stir-frying, so soak them only until they bend easily by hand.
Tips: When packing the bento, let the japchae cool for about 5 minutes and keep it separate from the rice so the rice stays less soggy.
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Ingredients (1 serving)
- White rice — 210 g
- Burdock root — 50 g
- Glass noodles — 35 g
- Carrot — 30 g
- Onion — 40 g
- Spinach — 40 g
- Soy sauce — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 60 ml