Crispy Bean Sprout Japchae (Meat-Free Healthy Recipe)
Crispy Bean Sprout Japchae (Meat-Free Healthy Recipe)
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Introducing a healthy Japchae recipe packed with glass noodles, crunchy bean sprouts, and a colorful assortment of vegetables and mushrooms, bursting with flavor and texture even without meat! This special Bean Sprout Japchae was made for a birthday meal. It’s particularly recommended for those who don’t prefer meat. Shiitake mushrooms add a chewy, meat-like texture, while the crisp bean sprouts provide an enjoyable bite, ensuring anyone who loves glass noodles will be satisfied. Its clean, light, and savory taste is truly exceptional.
Essential Ingredients- 500g glass noodles (dangmyeon)
- 500g soybean sprouts
- 6 shiitake mushrooms
- 1 bundle green onions (or scallions)
- 1 carrot
- 1 onion
- 2 clusters oyster mushrooms
Cooking Instructions
Step 1
First, soak the 500g of glass noodles in cold water until thoroughly softened. Once soaked, drain them well using a colander. Then, blanch the noodles in boiling water for just 3-4 minutes. To prevent the noodles from sticking together, toss them with 1 Tbsp of sesame oil immediately after blanching. This helps them stay separated and maintain a chewy texture.
Step 2
Blanch the 500g of soybean sprouts in boiling water with 1/2 tsp of salt for 1-2 minutes until they are still crisp. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched sprouts under cold water to stop the cooking process and cool them down. Drain them thoroughly in a colander. This step ensures the bean sprouts remain crunchy.
Step 3
Prepare the vegetables and mushrooms for the Japchae. Cut the 1 bundle of green onions into 5cm lengths. Remove the stems from the 6 shiitake mushrooms and slice them thinly. Tear the 2 clusters of oyster mushrooms into individual strands. Set aside the prepared mushrooms and green onions.
Step 4
Peel and thinly julienne the 1 carrot and 1 onion. These colorful vegetables will enhance the visual appeal of your Japchae.
Step 5
Heat 1-2 Tbsp of cooking oil in a wide pan over medium heat. Add all the prepared vegetables (except green onions) and mushrooms to the pan and stir-fry them together. Season lightly with 1/2 tsp of salt while stir-frying; this helps bring out the natural sweetness of the vegetables. (Tip: Instead of stir-frying each ingredient separately and then combining them as in traditional recipes, stir-frying everything together at once reduces the amount of oil needed, resulting in a lighter dish.)
Step 6
To the pan with the stir-fried vegetables and mushrooms, add the drained bean sprouts and the prepared glass noodles.
Step 7
Now it’s time to season. Add 1 tsp of minced garlic, 1 Tbsp of tuna extract, 2 Tbsp of soy sauce, 1 tsp of black pepper, 1 Tbsp of sugar, the remaining 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Gently toss all the ingredients together until well combined, being careful not to clump the noodles. Using tuna extract adds a savory depth of flavor.
Step 8
Finally, taste the Japchae and adjust the seasoning if necessary. Add a little more tuna extract or soy sauce to suit your preference. Be mindful not to make it too salty.
Step 9
Your delicious Bean Sprout Japchae is ready! It’s a delightful meat-free dish featuring the chewiness of mushrooms, the crispness of bean sprouts, and the harmony of various vegetables. Enjoy your meal!
