Crispy Bean Sprout Japchae
A Special Day Calls for a Special Dish: Bean Sprout Japchae with a Refreshing Crunch
Introducing ‘Crispy Bean Sprout Japchae,’ a dish perfect for celebrations and special occasions, adding richness and flair to your festive table. By incorporating crisp bean sprouts into traditional japchae, you’ll enjoy a more vibrant texture and enhanced flavor. This dish is a captivating choice for entertaining guests, and you can create a wonderful meal using ingredients you likely already have at home.
Main Ingredients- 1 bag bean sprouts (approx. 300g)
- 100g glass noodles
- 100g pork (for japchae)
- 1/2 onion
- 1/2 red bell pepper
- 1 green bell pepper
- 1/2 carrot
- 1/2 green onion stalk
Bean Sprout Seasoning- Blanched bean sprouts
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 tsp minced garlic
- 1 Tbsp fish sauce (or soup soy sauce)
- Blanched bean sprouts
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 tsp minced garlic
- 1 Tbsp fish sauce (or soup soy sauce)
Cooking Instructions
Step 1
First, prepare all the ingredients for the japchae. Rinse the bean sprouts thoroughly. Soak the glass noodles in cold water for at least 30 minutes until softened. Pat the pork dry with paper towels. Slice the onion, red bell pepper, green bell pepper, and carrot into julienne strips. Cut the green onion into diagonal pieces.
Step 2
Blanch the bean sprouts in boiling water with a pinch of salt for just 1 minute to maintain their crispiness. Avoid overcooking, as they can become mushy. Immediately rinse the blanched bean sprouts under cold running water and drain them completely. Ensuring there’s no excess water is crucial to prevent the japchae from becoming watery.
Step 3
Julienne all the vegetable ingredients (onion, bell peppers, carrot) into similar lengths and thickness. Cutting them uniformly makes them easier to cook and eat.
Step 4
Stir-fry each vegetable ingredient separately in a pan with a little oil. Sauté the onion until translucent and the carrot until slightly tender. Stir-frying the red and green bell peppers separately also enhances their visual appeal. Sautéing each vegetable individually helps to preserve their distinct textures and flavors.
Step 5
Stir-fry the red bell pepper over high heat for a short time, ensuring it remains crisp and vibrant in color. Cook briefly and set aside on a separate plate.
Step 6
Similarly, stir-fry the green bell pepper over high heat to preserve its unique aroma and crisp texture. Set aside all the stir-fried vegetables together.
Step 7
Arrange the previously stir-fried vegetable ingredients attractively on a single plate. Pre-stir-frying the ingredients saves time when combining everything later and helps maintain the optimal taste and texture of each component.
Step 8
Prepare the japchae seasoning by mixing 1 Tbsp gochugaru, 1 Tbsp soy sauce, 2 Tbsp mirin, and 1/2 Tbsp minced garlic. This seasoning mixture is key to the overall flavor of the japchae, so ensure it’s well combined. (You can add a little sugar to taste if desired.)
Step 9
Season the blanched and drained bean sprouts. Combine 1 Tbsp gochugaru, 1/2 tsp minced garlic, and 1 Tbsp fish sauce (or soup soy sauce) with the bean sprouts. Gently toss to coat evenly. Pre-seasoning the bean sprouts allows their delicious flavors to infuse into the japchae as it cooks.
Step 10
Gently mix the seasoned bean sprouts with your hands, ensuring the seasoning is evenly distributed without crushing the sprouts. Avoid vigorous mixing to keep them crisp.
Step 11
In a large pan, heat a little oil and stir-fry the seasoned pork. Cook until the pork is browned and seasoned lightly with soy sauce for added flavor. Once the pork is cooked, set it aside or push it to the side of the pan.
Step 12
Add the soaked glass noodles to the pan and pour in about 2/3 of the prepared japchae seasoning. Stir-fry until the noodles absorb the oil and seasoning, becoming chewy. If the noodles become too dry, add a little water as needed.
Step 13
Once the glass noodles are partially cooked and have absorbed the seasoning, add the stir-fried pork and all the pre-stir-fried vegetables (onion, carrot, bell peppers). Add the remaining japchae seasoning to adjust the flavor as needed.
Step 14
Stir-fry everything over high heat until well combined. Continue to stir-fry, allowing the flavors to meld together. Finally, add the sliced green onion and stir-fry briefly to release its aroma.
Step 15
At this stage, the dish will resemble a typical japchae. However, it’s time to add the star ingredient: the bean sprouts.
Step 16
Finally, add the seasoned bean sprouts and stir-fry quickly. It’s important to keep them crisp, so avoid overcooking. Toss the ingredients in the wok to distribute evenly, and use a spatula to gently mix without clumping. Turn off the heat as soon as the bean sprouts begin to soften slightly.
Step 17
Turn off the heat, drizzle with a little sesame oil, and sprinkle generously with toasted sesame seeds. Gently swirl the pan or toss with a spatula to ensure the sesame oil and seeds are evenly distributed.
Step 18
Transfer the finished bean sprout japchae to a serving plate. The bean sprouts add a wonderfully crisp and fresh texture to this delicious japchae. You’ll enjoy a more diverse range of textures and flavors compared to regular japchae.
Step 19
You don’t need to remove the root ends of the bean sprouts for this recipe. While standard japchae is festive, this bean sprout version offers a unique appeal that will keep everyone reaching for more. It works wonderfully as an appetizer, or as a satisfying snack or main course.
Step 20
Even if the weather isn’t perfect, enjoying this delicious bean sprout japchae with your family will make for a more meaningful and happy Children’s Day holiday. We hope you make this bean sprout japchae and have a wonderful time with your loved ones. Wishing you happy days ahead! Thank you.
