Crispy Soybean Sprout Japchae
Crispy Soybean Sprout Japchae
[Manmanse] Perfect for Using Up Leftovers! Delicious Soybean Sprout Japchae by. Hongsil
Here’s a delightful side dish that adds a satisfying crunch to the universally loved Japchae by incorporating soybean sprouts, cutting through any richness and enhancing the overall flavor! We’ll share Chef Hongsil’s secret technique for boiling soybean sprouts, so follow along and create this wonderful dish!
Essential Ingredients- 400g soybean sprouts
- 100g Korean glass noodles (dangmyeon)
- 1 bunch scallions
- 100g fish cakes
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 100g carrot
- 100g oyster mushrooms
- 2 tbsp aronia berry juice concentrate
- 1 tbsp sesame oil
Seasoning Ingredients- 5 tbsp soy sauce
- 3 tbsp sesame oil
- Salt to taste
- Black pepper to taste
- 1 tbsp sugar (or corn syrup)
- 5 tbsp soy sauce
- 3 tbsp sesame oil
- Salt to taste
- Black pepper to taste
- 1 tbsp sugar (or corn syrup)
Cooking Instructions
Step 1
First, prepare the oyster mushrooms by trimming their tough ends and separating them into bite-sized pieces. Rinse them thoroughly under running water. This preparation ensures they absorb the seasoning evenly and taste delicious.
Step 2
Soak the Korean glass noodles in boiling water for about 5-7 minutes until pliable. Stir them occasionally to prevent sticking. You can also add the prepared oyster mushrooms to the boiling water along with the noodles; this will infuse the noodles with the mushrooms’ savory flavor.
Step 3
Wash the scallions and pat them dry. Separate the white root ends from the green leafy parts and set them aside. The white parts will be sautéed first to release their fragrance, while the green leaves will be added later for color and freshness.
Step 4
Wash the fish cakes, red bell pepper, yellow bell pepper, and carrot. Julienne them into uniform strips. Cutting them to a similar thickness ensures they cook evenly, resulting in a pleasant texture.
Step 5
Rinse the soybean sprouts under cold water, removing any loose skins or roots. Bring a pot of water to a rolling boil with 1 tablespoon of coarse salt. Add the soybean sprouts and cover the pot. Boil for 3-5 minutes, being careful not to overcook them as they can become mushy. Immediately drain and rinse them under cold water to preserve their crispness.
Step 6
Drain the cooked glass noodles and oyster mushrooms thoroughly. Rinse them under cold water. This step helps prevent them from sticking together and maintains the chewy texture of the noodles.
Step 7
Heat a large pan over medium-high heat with a little cooking oil. Add the white parts of the scallions, julienned carrots, and fish cakes. Sauté until the carrots are slightly translucent.
Step 8
Next, add the julienned bell peppers and the green leafy parts of the scallions. Stir-fry quickly. Avoid overcooking the vegetables; a slight crispness is desired for the best texture.
Step 9
In a separate pan, heat a little oil. Add the drained glass noodles and oyster mushrooms. Season with 5 tablespoons of soy sauce, 1 tablespoon of sugar (or corn syrup), 3 tablespoons of sesame oil, and a pinch of black pepper. Stir-fry over low heat, tossing gently to ensure the noodles are well-coated and absorb the flavors.
Step 10
Transfer the seasoned noodles to a separate plate and let them cool slightly. This step prevents the noodles from clumping together when mixed with other ingredients.
Step 11
In a large bowl, combine the sautéed vegetables and the crisp, rinsed soybean sprouts. Add 2 tablespoons of aronia berry juice concentrate and 1 tablespoon of sesame oil. Gently toss to coat the sprouts and vegetables with a subtle color and flavor.
Step 12
Finally, add the cooled, seasoned glass noodles to the bowl with the vegetables and sprouts. Gently mix everything together. Be careful not to overmix, as this can cause the noodles to break or clump.
Step 13
Serve the finished Soybean Sprout Japchae on a plate. Garnish with toasted sesame seeds, if desired. Enjoy this flavorful dish with its delightful combination of crunchy soybean sprouts and colorful vegetables!
