Spicy Bean Sprout Japchae
Spicy Bean Sprout Japchae
Easy Recipe for Spicy Bean Sprout Japchae, Bean Sprout Dish, Glass Noodle Dish, How to Make Japchae, Japchae Recipe
I’ll show you how to easily make spicy bean sprout japchae! You’ll be surprised at how delicious it is.
Ingredients- Glass noodles 1 handful
- Bean sprouts 100g
- Salt 1 tsp
- Cooking oil, as needed
- Green onion, as needed
- Onion, as needed
Seasoning- Soy sauce 4 Tbsp
- Plum extract 1 Tbsp
- Minced garlic 0.3 Tbsp
- Sugar 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Oyster sauce 0.5-1 Tbsp
- Sesame oil 1 Tbsp
- Soy sauce 4 Tbsp
- Plum extract 1 Tbsp
- Minced garlic 0.3 Tbsp
- Sugar 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Oyster sauce 0.5-1 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, boil the glass noodles. Add the glass noodles to a pot of boiling water and cook for about 11 minutes until they are tender and chewy. It’s important to cook them until they are translucent and have a nice al dente texture.
Step 2
Once cooked, rinse the glass noodles under cold running water to remove excess starch. This prevents them from sticking together and keeps them nice and springy. Drain them thoroughly in a colander.
Step 3
Next, blanch the bean sprouts for a nice crunch. Bring a pot of water to a boil, add 1 tsp of salt, and then add the 100g of bean sprouts. Cover and cook for about 3 minutes. This short cooking time will help them retain their crispness.
Step 4
Drain the blanched bean sprouts immediately. It’s crucial to remove as much water as possible so that the excess liquid doesn’t dilute the flavor of the japchae.
Step 5
Now, it’s time to prepare any vegetables you have on hand! Check your refrigerator for those stray veggies. Slice the green onion diagonally and thinly slice the onion. Feel free to add other vegetables like carrots or bell peppers if you have them.
Step 6
The secret to delicious japchae is the sauce! Combine all the seasoning ingredients in a bowl.
Step 7
Mix together 4 Tbsp soy sauce, 0.3 Tbsp minced garlic (about 1/2 tsp), 1.5 Tbsp sugar, 1.5 Tbsp gochugaru, 0.5 Tbsp gochujang, and 1 Tbsp plum extract. (You can omit the plum extract if you prefer less sweetness.) Taste the sauce and if it needs more depth, add 0.5-1 Tbsp oyster sauce for an umami boost.
Step 8
Heat a generous amount of cooking oil in a wide pan or wok over medium heat. Add the sliced green onion and onion and sauté for about 1 minute until fragrant. (If using other vegetables, add them after the onion and green onion and stir-fry for another 2 minutes.)
Step 9
Once the vegetables are nicely sautéed, add the pre-cooked glass noodles and blanched bean sprouts to the pan. Pour the prepared spicy sauce over everything. Stir-fry quickly over high heat, ensuring the sauce coats everything evenly without burning.
Step 10
Finally, turn off the heat and drizzle in 1 Tbsp of sesame oil. Gently toss everything together while it’s still hot. This will distribute the nutty aroma for a perfectly flavorful spicy bean sprout japchae!
Step 11
* For an extra kick, finely chop one Cheongyang pepper and add it to your taste! I love spicy food, and adding Cheongyang pepper made it just perfect for me! *
