Crisp and Flavorful Bean Sprout Japchae
Was Japchae Really This Easy?
I remembered the fresh bean sprouts I bought a few days ago to make a side dish and decided to make bean sprout japchae after a while. Many people might think of japchae as a complicated dish. But this recipe is incredibly easy, you’ll be surprised by how simple it is! My baby and I love noodle dishes, so we enjoyed this delicious meal for lunch. ^^
Main Ingredients- 6 servings of Dangmyeon (Korean Glass Noodles)
- 3 sheets of square fish cakes
- 1 onion
- 1/4 carrot
- 2 shiitake mushrooms
- A little bit of sesame seeds
- 300g bean sprouts
- 1 Tbsp minced garlic
Seasoning Ingredients- 2 Tbsp stir-fry soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp oligosaccharide
- 2 Tbsp rice wine (mirin)
Noodle Seasoning- 2 Tbsp soy sauce
- 1 Tbsp canola oil (or other cooking oil)
- 1 Tbsp oligosaccharide
- 2 Tbsp stir-fry soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp oligosaccharide
- 2 Tbsp rice wine (mirin)
Noodle Seasoning- 2 Tbsp soy sauce
- 1 Tbsp canola oil (or other cooking oil)
- 1 Tbsp oligosaccharide
Cooking Instructions
Step 1
First, thinly julienne the fish cakes, onion, carrot, and shiitake mushrooms. If using dried shiitake mushrooms, soak them in lukewarm water for about 10 minutes until softened for better texture.
Step 2
To ensure the bean sprouts remain crisp, wash them thoroughly. Then, bring a pot of water to a boil, and once boiling, add the bean sprouts with the lid off. Blanch them quickly for 1-2 minutes. Immediately rinse them under cold water to stop the cooking and preserve their crunchiness.
Step 3
The key to great japchae is preparing the noodles properly. Before cooking, soak the glass noodles in cold water for about 20-30 minutes until softened. Once soaked, boil them in hot water for about 6-7 minutes. After boiling, rinse them under cold water to prevent them from sticking together.
Step 4
Now, let’s start stir-frying! Heat a pan over medium-low heat and add 1 Tbsp of minced garlic. Sauté until fragrant, being careful not to burn the garlic. Once the garlic aroma is released, add all the prepared vegetables (except the noodles: fish cakes, onion, carrot, shiitake mushrooms) and stir-fry quickly over high heat for about 3 minutes. When the vegetables begin to soften slightly, add 2 Tbsp stir-fry soy sauce, 2 Tbsp sesame oil, 2 Tbsp rice wine, and 1 Tbsp oligosaccharide. Continue to stir-fry until the onions turn translucent. This ensures the flavors meld beautifully.
Step 5
Once the vegetable mixture is stir-fried, it’s time to combine everything. Before mixing, season the noodles separately. In a bowl, combine the boiled glass noodles with 2 Tbsp soy sauce, 1 Tbsp canola oil (or your preferred cooking oil), and 1 Tbsp oligosaccharide. Gently toss to coat the noodles evenly. This step keeps the noodles from becoming mushy and gives them a delightful chewy texture and a hint of sweetness. Finally, add the seasoned noodles, the stir-fried vegetable mixture, and the blanched bean sprouts to a large bowl. Sprinkle with sesame seeds and toss everything together gently until well combined. Your delicious Bean Sprout Japchae is ready! If you find the taste a bit bland, feel free to add a little more salt or soy sauce to your preference.
