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Ya-chae Bomb Recipe

Name: Bomb Tempura & Korean BBQ Bowls Ya-Chae Bomb Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 cups mixed lettuce leaves (green leaf, romaine, red leaf), torn; 1 cup cucumber, julienned; 1 cup steamed broccoli florets; 1 cup frozen peas, thawed; 0.5 cup wakame (dried), rehydrated and drained; 2 each boiled large eggs, peeled and halved; 4 oz dangmyeon (sweet potato glass noodles); 1 tbs sesame oil; 1 tbs soy sauce (for noodles); 0.5 tsp sugar; 1 tsp sesame seeds, toasted; 0.25 cup carrot, matchstick; 0.5 cup spinach, blanched and squeezed; 1 tsp garlic, minced; 2 each frozen or store-bought mandoo/mandu (potstickers), steamed or pan-fried; 3 tbs low-sodium soy sauce; 1 tbs rice vinegar; 1 tsp mirin or sweet rice wine; 1 tsp sesame oil; 1 tsp sugar or honey; 0.5 tsp garlic, minced; 0.25 tsp ginger, minced; 0.5 tsp gochujang (optional, for a touch of heat); 1 tbs scallion, thinly sliced (for garnish); 1 tsp toasted sesame seeds; 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper

Inspired by Bomb Tempura & Korean BBQ Bowl

Time35m

Serves2

Fresh vegetables with peas and wakame seaweed, topped with house-made soy sauce. Served with japchae, fresh lettuce, cucumbers, steamed broccoli, boiled egg, two mandoo dumplings.

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Ingredients

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Vegetable Bowl

3 cups mixed lettuce leaves (green leaf, romaine, red leaf), torn

1 cup cucumber, julienned

1 cup steamed broccoli florets

1 cup frozen peas, thawed

1/2 cup wakame (dried), rehydrated and drained

2 each boiled large eggs, peeled and halved

Japchae (Korean glass noodle side)

4 oz dangmyeon (sweet potato glass noodles)

1 tbs Toasted sesame oil

1 tbs soy sauce (for noodles)

1/2 tsp sugar

1 tsp Sesame seeds, toasted

1/4 cup carrot, matchstick

1/2 cup spinach, blanched and squeezed

1 tsp Garlic, minced

Mandoo Dumplings

2 each frozen or store-bought mandoo/mandu (potstickers), steamed or pan-fried

House-Made Soy Sauce Dressing (for Ya-Chae Bomb)

3 tbs low-sodium soy sauce

1 tbs Rice vinegar

1 tsp mirin or sweet rice wine

1 tsp Toasted sesame oil

1 tsp sugar or honey

1/2 tsp Garlic, minced

1/4 tsp Ginger, minced

1/2 tsp gochujang (optional, for a touch of heat)

1 tbs scallion, thinly sliced (for garnish)

Finishing & Seasoning

1 tsp toasted sesame seeds

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Method

Vegetable Bowl

Prep vegetables

Wash and thoroughly dry mixed lettuce leaves, then tear into bite-size pieces. Julienne the cucumber into thin matchsticks. Rehydrate the dried wakame in warm water for 5–7 minutes, squeeze out excess water and roughly chop if pieces are large.

Steam broccoli florets until bright green and tender-crisp, about 3–4 minutes in boiling water or by steaming. Immediately plunge into ice water to stop cooking, then drain well.

Blanch or boil eggs: place eggs in a pot of cold water, bring to a gentle boil for 9–10 minutes for fully set yolks. Transfer to ice bath, peel, and halve.

Arrange the base: in a shallow bowl or plate, place torn lettuce as the base. Neatly arrange cucumber julienne, steamed broccoli, thawed peas, wakame, and halved boiled eggs on top in separate small piles or sections to create the 'bomb' presentation.

Japchae (Glass Noodle Side)

Cook noodles: bring a large pot of water to a boil and cook dangmyeon according to package directions (usually 6–8 minutes) until tender but slightly chewy. Drain and rinse under cold water. Cut long noodles with kitchen shears a few times so they are easier to eat (optional).

Toss and season: in a bowl combine cooked noodles with 1 tbs sesame oil, 1 tbs soy sauce, 1/2 tsp sugar, 1 tsp minced garlic, toasted sesame seeds, julienned carrot and blanched spinach. Toss well to combine. Adjust seasoning to taste. Set aside a portion (about 3/4 cup) to serve with the Ya‑Chae Bomb.

Mandoo Dumplings

Cook mandoo: cook two mandoo according to package instructions—steam for 6–8 minutes or pan-fry: heat 1 tbs oil in a skillet, place dumplings flat side down, fry until bottoms are golden, add 2–3 tbs water and cover to steam for 4–5 minutes. Keep warm.

House-Made Soy Sauce Dressing (for Ya-Chae Bomb)

Make the dressing: in a small bowl whisk together 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp mirin, 1 tsp sugar or honey, 1 tsp sesame oil, 1/2 tsp minced garlic, 1/4 tsp minced ginger and 1/2 tsp gochujang if using. Whisk until sugar dissolves and mixture is homogenous.

Taste and adjust: taste the dressing and adjust balance—add a little more rice vinegar for brightness, a pinch more sugar for sweetness, or a dash more sesame oil for aroma. Stir in thinly sliced scallion.

Finishing & Assembly

Assemble plate: place the dressed vegetable bowl (from Vegetable Bowl section) on a serving plate. Spoon the house-made soy sauce dressing evenly over the vegetables — about 2–3 tablespoons total, or to taste, ensuring wakame and peas get some dressing.

Add sides: place the reserved japchae (about 3/4 cup) to one side of the plate. Position the two cooked mandoo next to the japchae. Sprinkle toasted sesame seeds and a light pinch of sea salt and black pepper over the vegetables and eggs.

Serve immediately: garnish with extra sliced scallion if desired. Serve the Ya‑Chae Bomb immediately so the lettuce stays crisp and the dressing is fresh.