Spicy & Sweet Bean Sprout Japchae: Super Easy Red Japchae Recipe!
Kim’s Family’s Super Simple Bean Sprout Japchae! Red Japchae and Fish Cake Japchae Made Easy!
Hello everyone, this is Kim’s Family! Today, I’m introducing a really, really simple bean sprout japchae recipe. If you’ve always thought japchae was too much work, this recipe will help you quickly and easily whip up a delicious red japchae!
Main Ingredients- 200g Dangmyeon (Korean glass noodles), soaked for 2-3 hours
- 2 sheets of square fish cakes (eomuk)
- 300g bean sprouts
- 1 handful of chives
- A pinch of black pepper
- 1-2 Tbsp sesame oil
- A sprinkle of toasted sesame seeds
Spicy Sauce- 1.5 Tbsp sugar
- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking oil
- 0.5 Tbsp minced garlic
- 120ml water
- 1.5 Tbsp sugar
- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking oil
- 0.5 Tbsp minced garlic
- 120ml water
Cooking Instructions
Step 1
First, soak 200g of dangmyeon (Korean glass noodles) in cold water for 2-3 hours until fully softened. If you’re short on time, you can soak them in warm water for about 30 minutes.
Step 2
Rinse the bean sprouts thoroughly under running water. For a cleaner taste, you can trim off the roots or any blemishes.
Step 3
If you have chives, prepare about a handful and cut them into 3-4 cm lengths. (Although not pictured) For the square fish cakes, roll them up along the longer side and then slice into about 0.5cm thick strips. This makes them look nice and easy to eat after cooking.
Step 4
Now, let’s make the delicious spicy sauce! In a bowl, combine 1.5 Tbsp sugar, 3 Tbsp soy sauce, 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp cooking oil, 0.5 Tbsp minced garlic, and 120ml water. Stir well until all ingredients are fully mixed.
Step 5
In a wide pan or pot, spread the prepared bean sprouts at the bottom. The sprouts will release moisture and help cook the japchae gently.
Step 6
Arrange the sliced fish cakes and the soaked dangmyeon on top of the bean sprouts. If the dangmyeon noodles are too long to fit comfortably, you can cut them in half with scissors before adding them to make cooking easier.
Step 7
Pour the prepared spicy sauce evenly over the noodles and vegetables.
Step 8
Cover the pan with a lid and cook over medium heat. Allow the noodles and vegetables to cook in the sauce for a while.
Step 9
After about 5 minutes, remove the lid. Now, gently stir with a spatula to mix everything together, ensuring the sauce coats all the ingredients evenly. It’s important to loosen up the noodles so they don’t clump together.
Step 10
Finally, add the chopped chives and a pinch of black pepper for aroma. Drizzle with 1-2 Tbsp of sesame oil and gently toss to combine. Avoid overcooking the chives to keep them crisp.
Step 11
Transfer the finished spicy bean sprout japchae to a serving dish. Finish with a sprinkle of toasted sesame seeds for an extra nutty flavor! This simple yet incredibly delicious bean sprout japchae is a must-try!
