Crispy and Chewy Quick Japchae with Bean Sprouts
Easy Vegan Japchae Recipe Using Pantry Staples | Bean Sprout Japchae | Vegan Japchae
A super simple and quick Japchae made with crunchy bean sprouts! The ingredients are simple and it’s incredibly easy to make. Perfect for a light yet satisfying meal. #Japchae #BeanSproutJapchae #BeanSprouts #BeanSproutRecipe #JapchaeRecipe
Japchae Ingredients (Serves 4)
- Glass noodles (Dangmyeon) 200g
- Bean sprouts 400g
- Chives or Green Onions (green parts) a handful
- Carrot a small piece
- Salt a pinch (for blanching sprouts and seasoning)
- Sesame oil 1 Tbsp (for finishing)
- Sugar 1 Tbsp (for finishing)
- Black pepper a pinch
- Toasted sesame seeds a pinch
Kelp Broth Ingredients
- Water 200ml
- Dried kelp 2 pieces
Seasoning Sauce Ingredients
- Soy sauce 5 Tbsp
- Olive oil 2 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Sesame oil 2 Tbsp
- Water 200ml
- Dried kelp 2 pieces
Seasoning Sauce Ingredients
- Soy sauce 5 Tbsp
- Olive oil 2 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Sesame oil 2 Tbsp
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly julienne the carrot after peeling it. Wash the chives (or the green parts of green onions) thoroughly, pat them dry, and cut them into about 3-4 cm lengths.
Step 2
Make the kelp broth: In a pot, combine 200ml of water and 2 dried kelp pieces. Bring to a boil, then turn off the heat and remove the kelp. This broth will be used to cook the noodles. In another pot, bring plenty of water to a boil, add the bean sprouts with a pinch of salt, and blanch for just 3 minutes until they are crisp-tender. Be careful not to overcook them, or they will become mushy!
Step 3
Immediately after blanching, rinse the bean sprouts under cold water to stop the cooking process, or drain them in a colander to cool. Once the sprouts are well-drained, add the pre-cut chives and carrots. Gently toss them with the residual heat from the colander or over very low heat for about 1 minute, just until the vegetables slightly soften. It’s important not to cook them through. After this brief cooking, drain any excess water thoroughly and let the vegetables cool.
Step 4
Before mixing everything, lightly season the cooled bean sprouts with a pinch of salt. This enhances their natural flavor and helps balance the overall seasoning of the dish.
Step 5
Now, it’s time to cook the glass noodles. In a large pot of boiling water, add the glass noodles and cook according to the package directions (usually 7-9 minutes). Once the noodles are translucent and chewy, immediately drain them and rinse under cold water to remove excess starch. Shake off as much water as possible.
Step 6
In a deep pan or wok, add the prepared kelp broth. Stir in the soy sauce (5 Tbsp), olive oil (2 Tbsp), oligosaccharide (2 Tbsp), and sesame oil (2 Tbsp) to create the seasoning sauce. Bring the sauce to a simmer, then add the drained glass noodles. Stir well to coat the noodles evenly with the sauce, and let it simmer over medium-low heat for about 3-5 minutes, or until the noodles have absorbed most of the sauce.
Step 7
Transfer the sauced noodles to a large mixing bowl. Add the seasoned bean sprout mixture, chives, and carrots. Finally, add the finishing touches: 1 Tbsp sesame oil, 1 Tbsp sugar, a pinch of black pepper, and a sprinkle of toasted sesame seeds. Gently toss everything together, being careful not to break the noodles. Mix until all ingredients are well combined. Enjoy your delicious Japchae with its delightful balance of crispiness and chewiness!
