Zesty & Tangy Jeonrado-Style Bean Sprout Japchae (A Special Noodle-Free Delight)
A Burst of Flavor! Discover Jeonrado-Style Bean Sprout Japchae Made with Fresh Ingredients, No Glass Noodles!
Introducing a unique Jeonrado-style Bean Sprout Japchae that deviates from the norm by omitting glass noodles! Instead, it celebrates the refreshing crunch of bean sprouts, the chewy texture of seaweed, and a vibrant medley of fresh vegetables. Its signature spicy and tangy flavor profile, combined with the goodness of bean sprouts and seaweed, makes it an excellent healthy and delicious option, perfect for those watching their diet. Get ready to savor a delightful explosion of fresh tastes and diverse textures!
Main Ingredients
- 1 box of straight bean sprouts (washed thoroughly after removing the heads)
- 300g fresh kelp (desalinated and prepared)
- 1 radish (julienned into approx. 5-6cm lengths)
- 1 carrot (julienned)
- Sweet potato stems (boiled until tender, cooled, and cut to a similar length)
- Scallions (appropriate amount, chopped)
Seasoning Ingredients
- Fine gochugaru (Korean chili flakes, adjust to taste)
- Minced garlic (for added depth of flavor)
- Ginger juice or ginger powder (for a distinct ginger aroma and taste)
- Salt (to balance flavors)
- Sugar (to balance the sweet and tangy notes)
- Vinegar (the key to its zesty tang)
- Sesame seeds (for nutty aroma and enhanced flavor)
- Fine gochugaru (Korean chili flakes, adjust to taste)
- Minced garlic (for added depth of flavor)
- Ginger juice or ginger powder (for a distinct ginger aroma and taste)
- Salt (to balance flavors)
- Sugar (to balance the sweet and tangy notes)
- Vinegar (the key to its zesty tang)
- Sesame seeds (for nutty aroma and enhanced flavor)
Cooking Instructions
Step 1
First, thoroughly wash the straight bean sprouts under running water. If the heads and tails are unsightly, you can trim them off for a cleaner presentation. Drain the washed bean sprouts and set aside for a moment.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the prepared bean sprouts and blanch them for just 30 seconds to 1 minute. Be careful not to overcook them, as this will diminish their crispness. Immediately rinse the blanched bean sprouts under cold water to cool them completely, then squeeze out any excess water. This method ensures the bean sprouts remain crunchy and don’t become mushy.
Step 3
Wash the radish and julienne it into nice, bite-sized pieces, about 5-6cm long. In a bowl, lightly toss the julienned radish with sugar and salt, and let it sit for about 10 minutes to salt it. After salting, squeeze out the excess water firmly by hand. This step is crucial for retaining the radish’s crisp texture and allowing it to absorb flavors well.
Step 4
Julienne the carrot to a similar length as the radish. Try not to cut them too thinly; a slightly thicker cut will provide a better texture.
Step 5
Prepare the sweet potato stems by removing any tough outer parts and using only the tender shoots. Boil them in water until they become tender. After boiling, rinse them in cold water, let them cool completely, and then cut them into lengths similar to the other japchae ingredients. The tender sweet potato stems will add a wonderful fullness to the dish.
Step 6
Soak the fresh kelp in cold water for about 10 minutes to remove its slimy texture and excess salt. Rinse the kelp clean, then blanch it in boiling water for just about 30 seconds. Avoid over-blanching, as it can make the kelp tough. Once blanched, cool the kelp in cold water and then finely julienne it. The chewy kelp will add another dimension to the japchae.
Step 7
In a mixing bowl, combine the squeezed bean sprouts and the salted radish. Add fine gochugaru and gently toss to coat them evenly with the vibrant color. Ensure the chili seasoning is well distributed amongst the sprouts and radish.
Step 8
Now it’s time to bring all the ingredients together. To the seasoned bean sprouts and radish, add the julienned carrots, finely julienned kelp, cut sweet potato stems, and chopped scallions. Now, add the minced garlic, ginger juice (or powder), salt, sugar, and vinegar. Gently mix everything together with your hands, allowing the zesty, sweet, and spicy dressing to coat all the ingredients. Feel free to adjust the seasoning proportions to your preference.
Step 9
Taste the japchae and adjust the seasoning with more salt or vinegar if needed. You can also add a little more sugar if you prefer a sweeter tang. Finally, generously sprinkle in the sesame seeds for a nutty finish.
Step 10
With the sesame seeds mixed in, give it one last gentle toss, and your flavorful, spicy, and tangy Jeonrado-style Bean Sprout Japchae is ready! Enjoy this delightful dish bursting with the crispness of bean sprouts, the chewiness of kelp, and the goodness of various vegetables.
