Spicy Pork and Bean Sprout Japchae
Spicy Pork and Bean Sprout Japchae [Rice Thief! A Recipe with an Irresistible Crunchy Texture and Sweet & Spicy Flavor]
Hello everyone! Today, I’m excited to share a recipe for ‘Spicy Pork and Bean Sprout Japchae,’ a special twist on the beloved Korean dish, Japchae. Japchae, with its chewy glass noodles, fresh vegetables, and savory pork, is truly delicious. While typically made with a soy sauce base, today we’ve added a spicy kick to make it even more appealing. This recipe is perfect for those who love spicy food, especially to impress your husband’s taste buds. We’ve added fresh bean sprouts for a delightful crunch and enhanced the pork’s flavor, creating a japchae with a variety of textures and rich taste. If you’re tired of ordinary japchae, make your meal special with this spicy version. It’s a versatile dish, perfect as a side dish or a delightful accompaniment to drinks. Shall we start cooking?
Basic Ingredients- Pork 1 cup (thinly sliced for japchae or tenderloin)
- Blanched Bean Sprouts 1 handful (approx. 100g)
- Onion 1/4 (thinly sliced)
- Green Onion 1/2 (julienned)
- Carrot 5cm (julienned)
- Glass Noodles (Dangmyeon) 1 serving (approx. 100g)
Seasoning Ingredients- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy Sauce 6 Tbsp
- Sugar 1/2 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds 1/2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy Sauce 6 Tbsp
- Sugar 1/2 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare the bean sprouts. In a pot, add 2 handfuls (about 200g) of bean sprouts and enough water to cover them. Add 1/2 Tbsp of salt. Cover the pot and cook for about 3-5 minutes, or until the bean sprouts are slightly wilted. Two handfuls of bean sprouts will yield about one handful (100g) after blanching. Drain the blanched bean sprouts thoroughly. Don’t discard the bean sprout cooking water; you can use it later when stir-frying the japchae.
Step 2
Next, cook the glass noodles. In a large pot, bring 1 liter of water to a boil over high heat. Once boiling, add 1 serving (about 100g) of glass noodles and cook according to package directions, or until the noodles are transparent and tender. After cooking, rinse the noodles under cold water to remove excess starch, then drain them in a colander. This prevents them from sticking together and ensures a chewier texture.
Step 3
Now, prepare the vegetables. Julienne the green onion (1/2 stalk) and the onion (1/4). Julienne the carrot (about 5cm in length). While any vegetables will work, using a variety from your refrigerator will make the japchae more vibrant and flavorful. Feel free to add bell peppers or mushrooms for extra color and texture.
Step 4
Let’s make the spicy sauce, the heart of this dish! In a bowl, combine Gochugaru (2 Tbsp), soy sauce (6 Tbsp), sugar (1/2 Tbsp), sesame oil (1 Tbsp), and sesame seeds (1/2 Tbsp). Mix everything well with a spoon. Having the sauce ready beforehand makes stir-frying much smoother.
Step 5
Prepare the pork. I used defrosted pork tenderloin from my freezer. While thinly sliced japchae-specific pork is ideal, you can use thinly sliced tenderloin or sirloin if that’s what you have. Slice it into bite-sized pieces or julienne it like japchae pork. About 1 cup of pork should be sufficient.
Step 6
Heat a little cooking oil in a pan over medium-low heat. Add the defrosted pork and 1 Tbsp of minced garlic. Season with a pinch of salt and a pinch of pepper. Stir-fry, mixing thoroughly, until the pork is cooked through. Be careful not to burn the garlic by maintaining a medium-low heat.
Step 7
Once the pork is cooked and lightly browned, add the julienned carrots, onions, and green onions to the pan. Stir-fry over high heat for about 1-2 minutes to keep the vegetables crisp.
Step 8
Now it’s time to bring everything together! To the pan with the cooked pork and vegetables, add the drained glass noodles and the blanched, drained bean sprouts. Pour over the prepared spicy sauce. Stir-fry gently, mixing all ingredients until evenly coated with the sauce. If the mixture seems too dry while stir-frying, gradually add a little of the reserved bean sprout cooking water or dashi broth.
Step 9
And there you have it – a delicious Spicy Pork and Bean Sprout Japchae! The savory pork and crunchy bean sprouts paired with the sweet and spicy sauce create a truly irresistible dish. The spiciness cuts through any richness, making it a clean and enjoyable meal. The contrast between the crisp bean sprouts and chewy noodles is delightful. This japchae is excellent as a side dish or served alongside a cold beer or soju for the perfect pairing. Beat the end-of-week blues with this flavorful and exciting japchae. Give it a try!
