Mung Bean Sprout Japchae (Stir-fried Glass Noodles)
Mung Bean Sprout Japchae (Stir-fried Glass Noodles)
A Light and Healthy Japchae Recipe with Plenty of Mung Bean Sprouts!
This is the perfect dish when you’re craving delicious japchae but want to stick to your diet or load up on fresh vegetables. It’s a lighter, less oily version than traditional festive japchae, making it an excellent side dish. Feel free to use any leftover vegetables you have in your fridge to make it even more abundant. The crisp texture of the mung bean sprouts combined with fresh vegetables will surely brighten up your dining table.
Main Ingredients- Pork tenderloin 200g (trimmed of excess fat, thinly sliced into strips)
- Mung bean sprouts 1 bag (rinsed and ready)
- Half an zucchini (thinly sliced into strips)
- 1 mushroom (e.g., King oyster mushroom, thinly sliced into strips)
- 4 green onions (cut into 5cm lengths)
Seasoning & Sauce- Soy sauce 1/2 Tbsp
- Black pepper, a pinch (to taste)
- Minced garlic 1/2 Tbsp (or a little)
- Gochugaru (Korean chili flakes) 1/2 Tbsp (optional, for a spicier kick)
- Sesame oil 1/2 Tbsp (for finishing)
- Soy sauce 1/2 Tbsp
- Black pepper, a pinch (to taste)
- Minced garlic 1/2 Tbsp (or a little)
- Gochugaru (Korean chili flakes) 1/2 Tbsp (optional, for a spicier kick)
- Sesame oil 1/2 Tbsp (for finishing)
Cooking Instructions
Step 1
First, carefully trim any excess fat from the pork tenderloin. Then, thinly slice it into strips of a similar size to the other ingredients, making them easy to eat.
Step 2
Finely mince the garlic. If you prefer a spicier flavor, finely chop the chili pepper as well. Place the minced garlic and chili pepper into a large bowl along with the sliced pork tenderloin.
Step 3
Add the seasoning ingredients (soy sauce, black pepper) to the pork. Gently mix and marinate the pork with your hands, ensuring the seasoning is evenly distributed. Letting it marinate for about 10 minutes will enhance the flavor.
Step 4
Trim the tough ends of the mushroom and thinly slice it into strips, similar in length to the pork and zucchini. The mushroom’s chewy texture will add another layer of flavor to the japchae.
Step 5
Remove the seeds from the zucchini and thinly slice it into strips of a similar length and thickness. The zucchini will add a subtle sweetness as it cooks.
Step 6
Heat a pan over medium heat and add the marinated pork. Stir-fry until the pork is about halfway cooked. Then, add the prepared zucchini, mushroom, and mung bean sprouts to the pan. Increase the heat to high and stir-fry quickly. It’s important to stir-fry briskly so the vegetables don’t become soggy and retain their crispness. Finally, drizzle with a little sesame oil for added aroma before serving.
