Kid-Friendly Soy Bean Sprout Japchae
Mild Soybean Sprout Japchae: Perfect for Children’s Meals (No Spice!)
A non-spicy and delightful Japchae (Korean glass noodle stir-fry) made with soybean sprouts, perfect for picky eaters and children. This savory dish uses a soy sauce base, making it enjoyable for all ages.
Ingredients- 1 handful of Dangmyeon (Korean glass noodles, approx. 80-100g)
- 100g soybean sprouts
- 1-2 sheets of square fish cakes (eomuk)
- 1/3 onion
- Scallions, as needed (optional)
Seasoning- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 0.5 Tbsp corn syrup (or oligosaccharide)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 0.5 Tbsp corn syrup (or oligosaccharide)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Rinse the soybean sprouts thoroughly. Bring a pot of water to a boil, add 1 tsp of salt, and cook the soybean sprouts for about 3 minutes until they are crisp-tender. Drain them well and set aside. (Tip: I used pre-cooked soybean sprouts that I had frozen and then thawed. Fresh sprouts work great too!)
Step 2
Heat a frying pan over medium-low heat and add a little cooking oil.
Step 3
Add the thinly sliced onion and the fish cakes, cut into bite-sized pieces, to the pan. Stir-fry until the onions become translucent. (Tip: You can add other vegetables like carrots or zucchini if you like.)
Step 4
Meanwhile, cook the dangmyeon (glass noodles) in a separate pot of boiling water for about 11 minutes. Be careful not to overcook them, as they can become mushy.
Step 5
Once cooked, drain the noodles thoroughly. (Important: Do not rinse the noodles with cold water! Rinsing removes the starch, which affects the texture and prevents the sauce from adhering well.)
Step 6
While the noodles are still warm, transfer them to a bowl. Add 0.5 Tbsp soy sauce and 0.5 Tbsp sesame oil, and gently mix to coat the noodles. This helps them absorb flavor. (Kid-friendly tip: If the noodles are too long, cut them into smaller pieces with scissors for easier eating.)
Step 7
Add the stir-fried vegetables and fish cakes to the bowl with the noodles. Now, add the main seasoning ingredients: 1.5 Tbsp soy sauce, 1 Tbsp sugar, 0.5 Tbsp corn syrup, 0.5 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil.
Step 8
Gently toss everything together until all the ingredients and seasonings are evenly combined. Make sure the noodles and vegetables are well-coated.
Step 9
You can add a pinch of black pepper at the end for extra flavor, if desired. Serve the soybean sprout japchae warm.
