Crunchy & Refreshing Jeolla-Style Bean Sprout Japchae
Crunchy & Refreshing Jeolla-Style Bean Sprout Japchae
A Special Recipe for Jeolla-Style Bean Sprout Japchae That Will Awaken Your Appetite
Sweet and sour, it’s a real rice thief! This Jeolla-style bean sprout japchae is guaranteed to make your mouth water. Without any glass noodles, the delightful crunch of bean sprouts combined with fresh apples and pears creates a truly refreshing and palate-cleansing experience. Enjoy this special japchae, infused with a mother-in-law’s touch, right in your own home!
Main Ingredients- 1.3kg bean sprouts (trimmed of roots and heads, then washed thoroughly)
- 1 bunch of water dropwort (washed thoroughly)
- 1 bunch of green onions (washed thoroughly)
- 2 carrots (julienned)
- 1 onion (julienned)
- 1.5 apples (cored and cut into bite-sized pieces)
- 0.5 pear (cored and cut into bite-sized pieces)
Seasoning Ingredients- 3 cups chili powder (gochugaru)
- 3 cups double-strength vinegar
- 1/2 cup anchovy sauce (kanari aekjeot)
- 5 Tbsp plum sugar
- 1/2 cup plum extract (maesilcheong)
- 1/2 cup minced garlic
- A little toasted sesame seeds (for garnish)
- 3 cups chili powder (gochugaru)
- 3 cups double-strength vinegar
- 1/2 cup anchovy sauce (kanari aekjeot)
- 5 Tbsp plum sugar
- 1/2 cup plum extract (maesilcheong)
- 1/2 cup minced garlic
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the bean sprouts. Remove any yellow husks (heads) and trim the roots, then wash them thoroughly. Place the cleaned bean sprouts in a pot, cover, and once steam begins to rise, blanch them very briefly (about 30 seconds to 1 minute). Be careful not to overcook, as they will become mushy! Immediately rinse the blanched bean sprouts under cold water and drain them well in a colander until all excess water is removed. Next, julienne the carrots and onion to about 0.3cm thickness – not too thin.
Step 2
Wash the water dropwort thoroughly under running water. Soak it in a bowl of water with a little vinegar for about 5 minutes to remove any impurities. Drain the water dropwort and cut it into 3-5cm lengths, making it easy to eat. Bring a pot of water to a boil with a pinch of salt, then briefly blanch the water dropwort for just 10-20 seconds. Immediately rinse in cold water and squeeze out any excess moisture. Wash the green onions, remove excess water, and cut them into about 3-4cm lengths.
Step 3
While the vegetables are draining, let’s make the flavorful seasoning sauce. Combine the chili powder, double-strength vinegar, anchovy sauce, plum sugar, plum extract, and minced garlic in a bowl. Mix everything thoroughly. (Feel free to adjust the proportions of the seasonings according to the amount of ingredients you are using or your personal preference. If you like it more sweet and sour, add more vinegar and sugar; for a richer umami flavor, add more anchovy sauce.)
Step 4
Core the apples and pear, then slice them into bite-sized pieces that are about 0.3cm thick, similar to the thickness of the julienned vegetables. It’s important not to slice the fruit too thinly, as it might break apart during mixing; cutting them slightly thicker will help maintain a pleasant texture.
Step 5
In a large mixing bowl, combine all the prepared bean sprouts, water dropwort, green onions, julienned carrots, and onion. Add the seasoning sauce a large spoonful at a time, gently mixing everything to avoid crushing the ingredients. Ensuring the seasoning is evenly distributed is key. Finally, add the sliced apples and pear, and gently mix them in, being careful not to mash the fruit.
Step 6
Once all the ingredients are well combined with the seasoning, sprinkle a generous amount of toasted sesame seeds on top to finish. Taste the japchae and, if needed, adjust the seasoning by adding more anchovy sauce, salt, or sugar to suit your preference. Your delicious Jeolla-style bean sprout japchae is now complete! Enjoy its refreshing and crunchy texture.
