Crisp Vegan Bean Sprout Japchae
A Delicious and Healthy Vegan Japchae with Crisp Bean Sprouts
Today, we’re making a delicious vegan version of Japchae, a beloved Korean dish, without any meat! We’ll be using glass noodles, fresh bean sprouts, and chives to create a delightful texture and flavor. Japchae is a crowd-pleaser, and adding bean sprouts makes it exceptionally crisp and is also great for digestion. If you’re feeling a bit under the weather or simply crave a lighter meal, this vegan bean sprout Japchae is a wonderful choice. Enjoy the goodness of this healthy and satisfying dish!
Main Ingredients
- 1 handful of glass noodles (approx. 80-100g)
- 1 package of bean sprouts (approx. 300g)
- 1 handful of chives (optional, approx. 30g)
Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 4 cloves garlic, minced (approx. 1 Tbsp)
- 1 Tbsp sesame oil
- 1/2 Tbsp salt (for bean sprouts)
- A pinch of toasted sesame seeds
- 2 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 4 cloves garlic, minced (approx. 1 Tbsp)
- 1 Tbsp sesame oil
- 1/2 Tbsp salt (for bean sprouts)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the glass noodles. Soak them in water until they become soft and pliable. Then, boil them in water for about 6 minutes until cooked. Be careful not to overcook them, as they can become mushy. Drain the cooked noodles and rinse them under cold water.
Step 2
Now, let’s season the glass noodles. In a bowl, combine the cooked glass noodles with the minced garlic, soy sauce, oligosaccharide, and sesame oil. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the noodles.
Step 3
This next step is crucial for achieving the signature crispness of our vegan Japchae: blanching the bean sprouts. Unlike soybean sprouts, bean sprouts require a very short blanching time to maintain their delightful crunch. I’ll guide you through a simple method for washing and blanching them perfectly.
Step 4
Rinse the bean sprouts and chives thoroughly under running water. You can adjust the amount of chives to your preference or omit them entirely if you like. For the bean sprouts, it’s convenient to rinse them in a colander under running water. Don’t worry about draining them completely just yet. Bring a pot of water to a rolling boil. Place the rinsed bean sprouts and chives in a colander and submerge them in the boiling water. Quickly toss them around for no more than 1 minute, just until they are slightly wilted – this is the key to keeping them crisp! Do not boil them for long. Remove them immediately after blanching and drain any excess water.
Step 5
Lightly season the blanched bean sprouts with 1/2 Tbsp of salt and mix gently. Now, generously top the seasoned glass noodles with the crisp bean sprouts and chives. Finish with a sprinkle of toasted sesame seeds. You’ll be amazed by the wonderful combination of the chewy noodles and the fresh, crunchy bean sprouts and chives. Enjoy your delicious vegan Japchae!
