Spicy and Savory Bean Sprout Japchae
Spicy and Savory Bean Sprout Japchae
Simple Japchae Recipe with Bean Sprouts – Perfect When You Have Glass Noodles!
This dish is incredibly easy to eat, perfect for a light meal or a delicious accompaniment to drinks. Enjoy its delightful texture and flavor!
Main Ingredients- 2 handfuls glass noodles (about 200g)
- 1 handful bean sprouts (about 100g)
- 1/7 carrot
- 1/2 onion
- 1/2 green onion
Seasoning- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 2 tsp sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 2 tsp sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
The key to great japchae is the noodles! Soak the glass noodles in cold water for about 30 minutes until they are fully pliable. This step ensures the noodles absorb the sauce beautifully, making them extra delicious.
Step 2
Let’s prepare the vegetables. Finely chop the green onion. Thinly julienne the carrot and onion. Wash the bean sprouts thoroughly and drain any excess water.
Step 3
In a deep pan or pot, combine 2 tablespoons of gochujang and 1 tablespoon of minced garlic. Sauté over low heat until fragrant. Stir-frying the gochujang mellows its intensity and enhances its savory aroma.
Step 4
Add the soaked glass noodles to the sautéed seasoning. Pour in 500ml of water. Then, add 3 tablespoons of gochugaru, 3 tablespoons of soy sauce, 2 tablespoons of corn syrup, and 2 teaspoons of sugar. Stir well to combine the ingredients and bring the mixture to a boil.
Step 5
Once the sauce is boiling, add the prepared bean sprouts, julienned onion, carrot, and green onion. Mix everything together gently. Continue to simmer over medium heat until the sauce has reduced and coated all the ingredients. Your delicious Spicy Bean Sprout Japchae is now ready to be enjoyed!
