This Korean American fusion bowl with Japchae is what I would classify as street style fusion between two cultures and it’s just yummy! It takes flavors from Korean and American cooking and combines them in a flavor bomb that you won’t be able to stop eating.

This recipe has Japchae, which is Korean sweet potato glass noodles and sautéed vegetables in a sweet and savory sauce, I then add some rice to this mixture and chop it up so it’s easy to eat together. It then gets topped with fresh shredded cabbage, green onions, breaded fried chicken pieces (I air fry mine) and then topped with spicy mayo and optional sesame seeds.

This makes for a fun combo of flavors and textures! The sweet potato glass noodles are slightly chewy, the rice is soft, the cabbage crunchy and the fried chicken crispy, it’s so fun to eat and tasty to eat!

There is a recipe by me called Cupbop and they serve this kind of fusion food at their restaurant. I love it and while this isn’t an exact copycat of their food, it does fit their style and if you have ever tried them, you will love this combo.

What you need to make this Korean American Fusion Bowl with Japchae: (printable recipe card is below)

Serves 4

For the japchae and rice combination:

3.5 ounces Korean Sweet Potato Glass Noodles – soaked according to package directions
4 tablespoons toasted or black sesame oil
1 onion – diced
1 cup carrots – thinly sliced and diced
1 bell pepper – any color, diced
4 cremini mushrooms – diced
1 1/2 cups cooked white rice

Japchae sauce:

3 cloves garlic – minced
6 tablespoons soy sauce
3 1/2 tablespoons sugar
1 tablespoon rice vinegar
1 teaspoon sriracha
pinch of salt
1 1/2 cups water

For toppings:

1 1/2 cups shredded cabbage
2 green onions – thinly sliced
2 tablespoon sesame seeds (optional)

Fried chicken pieces:

3 cups premade breaded chicken chunks – find in freezer section or make your own breaded chicken. Cook by frying, air frying or baking

For spicy mayo:

1/2 cup mayonnaise – I love kewpie mayo but any type will work
1-2 tablespoons sriracha – depending on spice preference

Instructions for Japchae and rice combination:

Soak Korean glass noodles in warm water according to package directions.
Prepare vegetables for japchae, cabbage and green onions while noodles soak.
Prepare white rice then set aside.
Prepare breaded chicken pieces according to package directions, this can be done while the noodles are soaking and the japchae mixture is cooking.
Mix together the spicy mayo combination then set aside.
Start cooking the japchae and rice combination: In a large skillet, add sesame oil, onion, carrots, bell pepper and mushrooms and sauté until the onions start to soften.
Prepare the japchae sauce by adding all of the ingredients into a large bowl then add to the vegetables in the pan.
Cut up the Korean glass noodles so they are in bite size pieces then add to the pan with the rice and stir fry together so the sauce coats everything and the rice and noodles soak up some of the sauce while the vegetable finish cooking, about 7 minutes.
Once done cooking, remove from heat and set aside.
To assemble: Add the japchae and rice mixture, followed by shredded cabbage, green onions, fried chicken and sesame seeds then top with spicy mayo, more sriracha if desired and enjoy.

Here are a few other recipes you may also enjoy:

Korean BBQ Pork Roast
Korean BBQ Sloppy Joes
Bacon and Veggie Tteokbokki (Korean Rice Cakes)

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Korean American Fusion Bowl with Japchae

This Korean American Fusion Bowl with Japchae is a delicious combo of japchae, rice, shredded cabbage, fried chicken pieces, sesame seeds and spicy mayo.

Prep Time20

Cook Time15

Course: Dinner, Main Course

Cuisine: American, Dinner, Korean, main course

Keyword: Chicken, Korean, stir fry, Sweet Potato, Vegetables

Servings: servings

Ingredients

For the Japchae and rice combination:

3.5 ounces Korean Sweet Potato Glass Noodles – soaked according to package directions
1 onion – sliced into strips
1 cup carrots – julienned or thinly sliced into sticks
1 bell pepper – any color sliced into thin strips
4 cremini mushrooms – thinly sliced
1 1/2 cups cooked white rice

For Japchae sauce:

3 cloves garlic – minced
4 tablespoons toasted or black sesame oil
6 tablespoons soy sauce
3 1/2 tablespoons sugar
1 tablespoon rice vinegar
1 teaspoon sriracha
pinch of salt
1 1/2 cups water

For toppings:

1 1/2 cups shredded cabbage
2 green onions – thinly sliced
2 tablespoon sesame seeds optional

For fried chicken pieces:

3 cups premade breaded chicken chunks – find in freezer section or make your own breaded chicken. Cook by frying air frying or baking

For spicy mayo:

1/2 cup mayonnaise – I love kewpie mayo but any type will work
1-2 tablespoons sriracha – depending on spice preference

Instructions

Soak Korean glass noodles in warm water according to package directions.
Prepare vegetables for japchae, cabbage and green onions while noodles soak.
Prepare white rice then set aside.
Prepare breaded chicken pieces according to package directions, this can be done while the noodles are soaking and the japchae mixture is cooking.
Mix together the spicy mayo combination then set aside.
Start cooking the japchae and rice combination: In a large skillet, add sesame oil, onion, carrots, bell pepper and mushrooms and sauté until the onions start to soften.
Prepare the japchae sauce by adding all of the ingredients into a large bowl then add to the vegetables in the pan.
Cut up the Korean glass noodles so they are in bite size pieces then add to the pan with the rice and stir fry together so the sauce coats everything and the rice and noodles soak up some of the sauce while the vegetable finish cooking, about 7 minutes.
Once done cooking, remove from heat and set aside.
To assemble: Add the japchae and rice mixture, followed by shredded cabbage, green onions, fried chicken and sesame seeds then top with spicy mayo, more sriracha (if desired) and enjoy.