Crisp Bean Sprout Bibim Japchae
Beat the Heat: Easy and Refreshing Bean Sprout Bibim Japchae Recipe
With temperatures soaring close to 30 degrees Celsius daily where I live, the oppressive heat is making appetites disappear. That’s why today, I’m sharing my go-to summer dish: Bean Sprout Bibim Japchae! The tangy and sweet flavors perfectly complement the chewy glass noodles and the crisp bean sprouts. It’s a delightful dish that’s sure to perk up your taste buds on a hot day.
Main Ingredients
- 100g Glass noodles
- 1 handful Bean sprouts (approx. 100g)
- 1/2 Onion
- 1/3 Carrot
- 3 sheets Square fish cakes
- 3 Tbsp Cooking oil
Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Vinegar
- 1 Tbsp Sugar
- 1/2 Tbsp Minced garlic
- 1 Tbsp Soy sauce (jin ganjang)
- 2/3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Vinegar
- 1 Tbsp Sugar
- 1/2 Tbsp Minced garlic
- 1 Tbsp Soy sauce (jin ganjang)
- 2/3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, let’s prepare the sauce, which is the heart of this delicious Bean Sprout Bibim Japchae. Start by measuring out 1 tablespoon of sugar.
Step 2
Next, add 1/2 tablespoon of minced garlic. Minced garlic adds a wonderful aroma, so don’t skip it!
Step 3
Add 2/3 tablespoon of gochugaru (Korean chili flakes) for a touch of spiciness. Feel free to adjust this amount to your preference.
Step 4
Now, for the tangy element, add 1.5 tablespoons of vinegar. If you enjoy a stronger sour taste, you can add a little more.
Step 5
Add 1 tablespoon of jin ganjang (Korean soy sauce) for a savory depth of flavor.
Step 6
Finally, add 1 tablespoon of gochujang (Korean chili paste) for that rich, spicy kick.
Step 7
All the sauce ingredients are now in the bowl! Use a spoon to stir everything together until well combined. Taste the sauce and adjust the ingredients (sugar, vinegar, soy sauce) as needed to perfectly match your palate. This step is crucial for achieving your ideal flavor.
Step 8
Next, we’ll cook the glass noodles, which are key to the japchae’s texture. Fill a pot with plenty of water and bring it to a rolling boil over high heat.
Step 9
Once the water is boiling vigorously, add the glass noodles and cook for 6-7 minutes. Since we’ll be rinsing them in cold water, it’s important to cook them until they are fully tender, perhaps even slightly overdone, to ensure a wonderfully chewy texture later. Undercooked noodles will be hard and unpleasant, so make sure they are cooked through!
Step 10
As soon as the glass noodles are cooked, drain them and immediately rinse them under cold running water. This shocking in cold water prevents the noodles from sticking together or becoming mushy, keeping them wonderfully firm and distinct.
Step 11
After rinsing, place the glass noodles in a colander to drain any excess water thoroughly. Lingering water can dilute the flavors of the final dish.
Step 12
Now, let’s blanch the bean sprouts for that satisfying crispness. Rinse the bean sprouts thoroughly under running water. If you prefer, you can trim off the little tails, but it’s not essential.
Step 13
Place the rinsed bean sprouts in a colander to drain briefly while you prepare the next step.
Step 14
We’ll blanch the bean sprouts quickly to maintain their crunch. Fill a pot with water and bring it to a rapid boil over high heat.
Step 15
When the water is boiling vigorously, carefully add all the rinsed bean sprouts. The boiling might subside momentarily after adding the sprouts.
Step 16
Once the water returns to a rolling boil, reduce the heat to medium and cook for just 5 minutes. Overcooking will make them soggy, so timing is key.
Step 17
After 5 minutes, immediately remove the bean sprouts from the hot water and plunge them into a bowl of ice-cold water. The crispness of bean sprouts is their best attribute, and leaving them in hot water will result in a limp, tough texture. Rinsing them immediately in cold water is crucial to preserve that delightful crunch.
Step 18
Drain the chilled bean sprouts thoroughly in a colander.
Step 19
Now, let’s prepare the vegetables that will add color and flavor. First, thinly slice the onion into strips about 0.5 cm thick. Avoid slicing them too thinly, as they might become too soft when stir-fried.
Step 20
Julienne the carrot similarly to the onion, about 0.5 cm thick. The vibrant orange color of the carrots will make the japchae look even more appetizing.
Step 21
Slice the square fish cakes into strips approximately 0.5 cm wide, similar to the other vegetables. Fish cakes add a pleasant chewiness and savory taste to the dish.
Step 22
Now, let’s stir-fry the vegetables to release their flavors. Add 2 tablespoons of cooking oil to a pan and heat it over high heat for about 30 seconds. A well-heated pan will cook the vegetables quickly, preserving their crispness.
Step 23
Once the pan is hot, add the carrots first, as they take a bit longer to cook. Stir-fry them over high heat for about 1 minute. This helps to bring out their natural sweetness.
Step 24
After the carrots have been stir-fried for a minute, add the sliced onions.
Step 25
To maintain the onion’s crisp texture, stir-fry them quickly for about 1 minute, just until they become slightly translucent and release their sweetness. Avoid overcooking.
Step 26
Transfer the stir-fried vegetables to a plate and spread them out to cool slightly. This prevents them from becoming soggy from residual heat and allows them to cool down before mixing with the other ingredients.
Step 27
While the vegetables are cooling, we’ll stir-fry the fish cakes. In the same pan used for the vegetables (add another tablespoon of cooking oil if needed), add the sliced fish cakes.
Step 28
Fish cakes are already cooked, so they don’t need extensive frying. Stir-fry them over medium heat for about 40 seconds, just until they become slightly tender. Over-frying can make them tough.
Step 29
Spread the cooked fish cakes on a plate to cool down, similar to the vegetables. Ensuring they are cool before mixing is important.
Step 30
All our components are ready! In a large bowl, combine the drained glass noodles.
Step 31
Add the blanched and drained bean sprouts. Be gentle to keep them crisp.
Step 32
Now, add the cooled, stir-fried onions and carrots. Look at that beautiful array of colors!
Step 33
Finally, add the stir-fried and cooled fish cakes.
Step 34
Spoon the prepared sweet and tangy sauce over the ingredients. You can adjust the amount of sauce to your liking.
Step 35
Now for the fun part! Gently toss everything together until the ingredients are evenly coated with the sauce. Be careful not to break the noodles. Taste and add more sauce if needed, or a little more vinegar if you prefer it tangier.
Step 36
Finish with a drizzle of 1 tablespoon of sesame oil for that nutty aroma. Give it a final gentle toss, and your delicious Bean Sprout Bibim Japchae is ready!
Step 37
Enjoy this appetizing and refreshing Bean Sprout Bibim Japchae!
