Transform Japchae into Chijimi – a delicious recipe with Japchae, Water, flour, Katakuriko, flakes, sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
If the japchae has cooled into a clump, lightly microwave it to loosen up the noodles.
2
Cut the noodles into 1-2 cm lengths.
3
I recommend using scissors to avoid dirtying your cutting board.
4
Combine the ingredients in a bowl, then mix in the japchae from Step 1.
5
Pour a generous amount of sesame oil into a frying pan, then spread the mixture out into a very thin pancake.
6
Fry both sides until golden brown, then serve.
7
It tastes good as-is, but I recommend serving it with mayonnaise if you're using japchae leftovers If you're using stir-fried cellophane noodle leftovers, since flavorings vary, use your choice of sauce.
8
This is the recipe I used for making japchae.
9
Even without meat, this japchae is delicious.
283
kcal
Calories
3
g
Fat
54
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 grams Japchae or stir-fried cellophane noodles, 100 ml Water, 5 tbsp Cake flour, 1 tbsp Katakuriko, and more.
Yes, Transform Japchae into Chijimi falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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