Burdock Japchae Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying glass noodles, burdock root, and vegetables in a soy sauce seasoning, then serving them over rice.
This one-bowl dish is made by stir-frying glass noodles, burdock root, and vegetables in a soy sauce seasoning, then serving them over rice. Crunchy burdock and chewy noodles come together in a sweet-and-savory dish that works well for lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 421g serving): 601.3 kcal · protein 10.2g · carbohydrate 116.6g · fat 9.9g · sodium 1218.2mg
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: After slicing the burdock, soak it briefly in water and drain it to help prevent discoloration.
Tips: The cooking time for the glass noodles depends on how long they’ve been soaked. If the pan gets dry, add a tablespoon or two of water and cook until tender.
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Ingredients (1 serving)
- Rice — 1 bowl
- Glass noodles — 35 g
- Burdock root — 50 g
- Carrot — 25 g
- Onion — 30 g
- Shiitake mushrooms — 1 pc
- Spinach — 25 g
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 clove