Crisp Bean Sprouts and Aromatic Burdock Root Japchae: A Super Simple Recipe
Crisp Bean Sprouts and Aromatic Burdock Root Japchae: A Super Simple Recipe
Craving a delicious dish but short on time? Instead of braising burdock root, transform it into a quick and satisfying ‘Bean Sprout and Burdock Root Japchae’ using leftover vegetables from your fridge! This recipe features a delightful combination of crunchy bean sprouts, fragrant burdock root, and a colorful medley of vegetables. It’s easy for anyone to follow, making it perfect for busy days when you want to create a feast.
Main Ingredients
- Burdock root, 2 roots (cleaned and trimmed)
- Bean sprouts, 1 bag (approx. 600g, washed and drained)
- Bell peppers, 1 each (e.g., red, yellow, seeded and julienned)
- Carrot, 1 (about 1/2 required, peeled and julienned)
Seasoning & Others
- Minced garlic, 1 Tbsp
- Soy sauce, 2 Tbsp
- Oyster sauce, 1 Tbsp
- Sesame oil, 1 Tbsp
- Avocado oil, 1 Tbsp (or cooking oil with a high smoke point)
- Sesame seeds, 2 Tbsp (adjust to taste)
- Minced garlic, 1 Tbsp
- Soy sauce, 2 Tbsp
- Oyster sauce, 1 Tbsp
- Sesame oil, 1 Tbsp
- Avocado oil, 1 Tbsp (or cooking oil with a high smoke point)
- Sesame seeds, 2 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, prepare all your vegetables by julienning them finely for the japchae. Specifically, peel the burdock root and slice it thinly using a knife or a mandoline. For the bean sprouts, wash them thoroughly and then drain them completely in a colander to remove excess water. This prevents the dish from becoming watery when stir-fried.
Step 2
Heat 1 tablespoon of avocado oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and sauté gently until fragrant, infusing the oil with the garlic aroma. Avocado oil has a high smoke point, making it great for stir-frying, but you can use any cooking oil you have on hand.
Step 3
Once the garlic is fragrant, add the julienned carrots first, as they are a denser vegetable. Stir-fry over medium heat until the carrots are about halfway cooked through and slightly translucent.
Step 4
After the carrots have cooked a bit, add the raw, julienned burdock root to the pan. Stir-fry together with the carrots, allowing the flavors to meld as the burdock root cooks.
Step 5
When the burdock root is about halfway cooked and starting to soften, add all the prepared seasoning ingredients. This includes 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of sesame oil. Stir-fry quickly over high heat to ensure the sauce evenly coats all the ingredients.
Step 6
Finally, add the remaining julienned vegetables, such as the bell peppers. Stir-fry briefly just until they are slightly wilted but still retain their crispness. It’s important not to overcook them to maintain their crunchy texture. Toss everything together one last time to ensure all ingredients are well combined. Your delicious Bean Sprout and Burdock Root Japchae is ready!
