Crispy Bean Sprout Japchae
Crispy Bean Sprout Japchae
A Delectable ‘Sumine Banchan’ Style Dish! Crispy Bean Sprout Japchae Recipe
Experience the delightful crunch of bean sprouts, harmoniously blended with a colorful array of vegetables and chewy glass noodles. This bean sprout japchae is not only visually appealing with ingredients like carrots, spinach, cucumbers, onions, and oyster mushrooms but also incredibly fun to eat. Elevate your weekend dinner with this flavorful and texturally rich dish that’s sure to impress.
Main Ingredients- 330g Steamed Bean Sprouts (thoroughly cleaned)
- 80g Dried Glass Noodles
- 1/4 Carrot
- 1/4 Cucumber (seeds removed)
- 1/4 Onion
- 60g Spinach
- 50g Oyster Mushrooms
- Optional: A little Beef (e.g., bulgogi cut)
- 2/3 Tbsp Canola Oil (or vegetable oil)
- 1/2 Tbsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Japchae Seasoning- 1.5 Tbsp Soy Sauce
- 2/3 Tbsp Honey (adjust sweetness to taste)
- 1/2 Tbsp Sugar
Cucumber Dressing- 1 Tbsp Vinegar
- 1/2 Tbsp Soy Sauce
- A pinch of Wasabi (adjust to preference)
- 1.5 Tbsp Soy Sauce
- 2/3 Tbsp Honey (adjust sweetness to taste)
- 1/2 Tbsp Sugar
Cucumber Dressing- 1 Tbsp Vinegar
- 1/2 Tbsp Soy Sauce
- A pinch of Wasabi (adjust to preference)
Cooking Instructions
Step 1
Soak the dried glass noodles in cold water for about 3 hours until fully softened. The longer they soak, the softer and chewier they will become.
Step 2
Bring 3 liters of water to a rolling boil in a large pot, adding 1 tablespoon of salt. Once boiling, add the cleaned steamed bean sprouts and blanch for just 10 seconds. It’s crucial to keep them crisp!
Step 3
After removing the bean sprouts, add the spinach to the boiling water and blanch for about 5 seconds. Be careful not to overcook, as it will become mushy.
Step 4
Finally, add the soaked glass noodles and cook over high heat for 30 seconds. Rinse the glass noodles immediately in cold water to prevent them from sticking together and to maintain their bouncy texture.
Step 5
Rinse the blanched bean sprouts, spinach, and glass noodles under cold running water to cool them down quickly. For the spinach, after rinsing, gently squeeze out excess water by hand. Drain the glass noodles and bean sprouts thoroughly in a colander.
Step 6
Shred the oyster mushrooms into bite-sized pieces. Wash the carrot, onion, and cucumber, remove the seeds from the cucumber, and julienne all ingredients thinly and lengthwise, similar to the other vegetables. Removing the cucumber seeds helps prevent excess moisture.
Step 7
In a small bowl, combine all the japchae seasoning ingredients (1.5 Tbsp soy sauce, 2/3 Tbsp honey, 1/2 Tbsp sugar) and mix well. Feel free to adjust the amount of honey or sugar according to your preference.
Step 8
Preheat a large frying pan over medium heat and add 2/3 tablespoon of canola oil. Stir-fry the julienned carrots for about 30 seconds, then add the onions and oyster mushrooms, stir-frying each for about 30 seconds more to bring out their natural sweetness.
Step 9
Add the drained glass noodles, bean sprouts, and spinach to the stir-fried vegetables. Pour in the prepared japchae seasoning. Stir-fry over high heat for about 4 minutes, ensuring everything is evenly coated with the seasoning. Mixing occasionally is key.
Step 10
Finally, add the julienned cucumber, 1/2 tablespoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Stir-fry for just 1 more minute over high heat to finish. If you are using beef, cook it separately and mix it in at the end. Enjoy your delicious and crunchy bean sprout japchae for a wonderful meal!
