Spicy and Crispy Bean Sprout Japchae
Simple & Spicy Bean Sprout Japchae Recipe
Try making this delicious bean sprout japchae at home with its wonderfully crisp texture and sweet and spicy sauce. It’s perfect as a side dish or a delightful snack!
Main Ingredients
- 300g bean sprouts
- 175g glass noodles (dangmyeon)
- 1 Tbsp coarse salt (for boiling bean sprouts)
- 1/2 medium onion
- 1/2 medium carrot
- 1 Tbsp toasted sesame seeds
- A little cooking oil
Glass Noodle Seasoning
- 2 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp sesame oil
Vegetable Stir-fry Seasoning
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp cooking wine (mirin or similar)
- 0.5 Tbsp sugar
- 2 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp sesame oil
Vegetable Stir-fry Seasoning
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp cooking wine (mirin or similar)
- 0.5 Tbsp sugar
Cooking Instructions
Step 1
First, carefully check and prepare all the ingredients listed for this recipe. It’s important to pre-soak the glass noodles in water before cooking to ensure they have a chewy texture.
Step 2
Peel and thinly slice the onion into strips. Wash and clean the carrot, then thinly julienne it to a similar thickness as the onion. Cutting them this way helps them cook evenly and maintain a pleasant texture.
Step 3
While you’re slicing the vegetables, boil the pre-soaked glass noodles in water for about 5 minutes. Once they turn translucent and tender, drain them and immediately rinse under cold water to keep them chewy and prevent them from sticking together.
Step 4
After draining the glass noodles, toss them with the prepared seasoning: 2 Tbsp soy sauce, 0.5 Tbsp sugar, and 1 Tbsp sesame oil. Mix well to ensure the noodles are evenly coated. This step is crucial for infusing flavor into the noodles.
Step 5
Once the glass noodles are seasoned, set them aside briefly. Prepare to boil the bean sprouts. Add 1 Tbsp of coarse salt to a generous pot of boiling water. Adding salt helps to keep the bean sprouts crisp and remove any potential bitterness.
Step 6
Add the bean sprouts to the boiling water and cook for only about 3 minutes. Be careful not to overcook them, as they can become mushy and lose their crispness.
Step 7
Immediately rinse the cooked bean sprouts under cold water to stop the cooking process. Squeeze out as much water as possible. Excess water can make the japchae watery.
Step 8
Now, let’s start stir-frying. Heat a frying pan over medium heat and add a little cooking oil to prevent sticking.
Step 9
Add the julienned carrots and onions to the heated pan and stir-fry them. It’s important to cook them sufficiently to bring out their natural sweetness.
Step 10
Once the onions start to turn translucent, add all the vegetable stir-fry seasoning ingredients: 3 Tbsp soy sauce, 1 Tbsp oyster sauce, 1.5 Tbsp gochugaru, 3 Tbsp cooking wine, and 0.5 Tbsp sugar. Stir-fry for a short while longer to allow the sauce to coat the vegetables.
Step 11
When the vegetable mixture is well-seasoned, add all the squeezed-out bean sprouts and gently mix them in. Cook just long enough for the bean sprouts to combine with the sauce; avoid overcooking to maintain their crispness.
Step 12
Finally, add all the pre-seasoned glass noodles to the pan, placing them on top of the stir-fried vegetables and bean sprouts.
Step 13
Gently toss everything together with a spatula until all ingredients are evenly combined. The key is to mix gently to avoid breaking the noodles. Finish by sprinkling toasted sesame seeds for a nutty aroma and flavor.
Step 14
Your delicious spicy bean sprout japchae is ready! Enjoy this visually appealing and flavorful dish!
