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One-Pot Rice Cooker Jap-Chae - "Stir-fried" Korean Glass Noodles with Beef

This rice cooker Jap-chae has the perfect texture where bouncy sweet potato starch noodles absorb all the savory beef juices and rich aromatics without turning into a sticky clump, finished with vibrant green spinach stirred in right at the end.
Servings 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
55 minutes
Total Time 55 minutes

Equipment

Ingredients

Main Ingredients

  • 200 g Sweet Potato Glass Noodles (Dangmyeon)
  • 1.5 lb Frozen thin-sliced beef (shabu-shabu/hotpot style)
  • 1/2 Red onion sliced
  • 1 Carrot julienned
  • 1/2 head Napa cabbage, small chopped
  • 1/2 Bell pepper sliced
  • 8-10 Dried shiitake mushrooms rehydrated and sliced
  • 2-3 cups Fresh spinach washed and dried

Sauce

  • 2 tbsp Oyster sauce
  • 2 tbsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 2 tbsp Sugar
  • 2 tbsp Shaoxing rice wine (or mirin)
  • 1 tsp Sesame oil
  • 4 tbsp Water

Garnish

  • 1/4 tsp Sesame seeds
  • 1/2 stalks Green onions finely chopped

Instructions

  • Soak Noodles & Prep Ingredients: Submerge the sweet potato glass noodles in a bowl of warm water and soak for 20 minutes. Drain well.
    Chop the 1/2 red onion, 1 carrot, 1 bell pepper, 1/2 head Napa cabbage, and sliced shiitake mushrooms.
    In a small bowl, whisk together 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar, 2 tbsp Shaoxing rice wine, 1 tsp sesame oil, and 2 tbsp water until the sugar dissolves.
  • Layer the Rice Cooker: Line the bottom of your rice cooker pot with the chopped Napa cabbage. Place the soaked sweet potato noodles on top of the cabbage layer. Add the chopped onion, carrot, bell pepper, and mushrooms over the noodles. Top the entire stack with the 1.5 lb of frozen thin-sliced beef.
  • Cook: Drizzle the mixed sauce evenly over the top layer of beef and vegetables. Close the rice cooker lid and set to cook for 40 minutes.
  • Add Spinach: At the 20-minute mark: Carefully open the lid, pile the fresh washed spinach on top, close the lid, and let it continue cooking for the remaining 20 minutes.
  • Toss and Serve: When the cooking cycle finishes, open the lid and use tongs to gently toss the beef, vegetables, and udon noodles together until evenly coated in the glossy sauce. Serve hot and enjoy your hands-off meal!

Notes

  • The Soak Matters: Don't skip the 20-minute warm water soak for your glass noodles! It gives them that signature bouncy Korean restaurant texture without absorbing every drop of your sauce.
  • Mid-Way Timing: Set a timer for 20 minutes so you don't forget to drop in the fresh spinach! It wilts perfectly in the residual steam of the remaining cook cycle.
  • Zero Stove Cleanup: Just like the Yaki Udon, this recipe lets your rice cooker do all the heavy lifting so you can enjoy a full Korean classic on a lazy weeknight!