Spicy Bean Sprout Japchae
Spicy Bean Sprout Japchae
Grandma’s Authentic Spicy Bean Sprout Japchae Recipe: A Taste of Home
On a day I was craving my grandmother’s signature spicy bean sprout japchae, I reached out to her and learned her secret recipe. She seasons it so cleanly without using any gochujang! Recreate this comforting flavor at home.
Main Ingredients- Japchae noodles for 1 serving (approx. 80-100g)
- Fresh bean sprouts, 150g
- Minced garlic, 1 Tbsp
- Fine red chili powder, 4 Tbsp
- Soy sauce, 2 Tbsp
- Oligosaccharide (or corn syrup), 2 Tbsp
- Green onion, chopped
- Cheongyang chili peppers (optional, for extra heat), finely chopped
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
Soak the japchae noodles in cold water for about 1 hour until softened. This will reduce cooking time and make the noodles more tender.
Step 2
Briefly blanch the soaked noodles in boiling water. Boil for no more than 1 minute to maintain a chewy texture. (If using a water dispenser’s hot water function, ensure the temperature is not excessively high.)
Step 3
In a pot, blanch the bean sprouts for about 5 minutes with the lid off. Covering the pot can make the bean sprouts mushy, so avoid it.
Step 4
Immediately rinse the blanched bean sprouts under cold running water to cool them down. This helps them stay crisp and crunchy.
Step 5
In a bowl, combine the minced garlic (1 Tbsp), red chili powder (4 Tbsp), soy sauce (2 Tbsp), and oligosaccharide (2 Tbsp). Mix well to create the seasoning sauce.
Step 6
In a large mixing bowl, add the blanched japchae noodles and bean sprouts. Pour the prepared seasoning sauce over them and mix gently but thoroughly. Ensure the noodles and sprouts are evenly coated with the sauce.
Step 7
Taste and adjust the seasoning with salt if needed. Finally, add the chopped green onion, Cheongyang chili peppers (if you like it spicier), sesame oil, and toasted sesame seeds. Give it one last gentle mix, and your delicious spicy bean sprout japchae is ready!
