Spicy Bean Sprout Japchae: Quick & Easy 25-Minute Recipe
The Golden Recipe for Delicious and Spicy Bean Sprout Japchae
Today, I made a wonderfully spicy bean sprout japchae! This dish is incredibly simple and delicious, ready in just about 25 minutes. Enjoy the delightful texture and flavor!
Main Ingredients
- Bean sprouts 600g
- Flat glass noodles 200g (pre-soaked thoroughly)
- Onion 200g
- Carrot 140g
- King oyster mushroom 130g
- Dried wood ear mushrooms 150g
- Oyster mushrooms 150g
Spicy Seasoning
- Soy sauce 100ml
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 2 Tbsp
- Sesame oil 2 Tbsp
- Minced garlic 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Oligosaccharide 1 Tbsp
- Dried Cheongyang chili peppers 3 pcs
- Soy sauce 100ml
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 2 Tbsp
- Sesame oil 2 Tbsp
- Minced garlic 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Oligosaccharide 1 Tbsp
- Dried Cheongyang chili peppers 3 pcs
Cooking Instructions
Step 1
First, soak the flat glass noodles overnight or for at least 3-4 hours until fully pliable. Drain the soaked noodles well. Place them in a plastic bag with 1 tablespoon of cooking oil and toss to coat evenly. This prevents the noodles from sticking together during cooking and ensures they remain springy.
Step 2
Soak the dried wood ear mushrooms in warm water for about an hour until rehydrated. Rinse them thoroughly to remove any grit and then slice them into bite-sized pieces. Julienne the king oyster mushroom, onion, and carrot. Tear the oyster mushrooms into thin strips. Preparing all your vegetables beforehand will make the cooking process much smoother.
Step 3
Now, let’s make the key component for this delicious japchae: the seasoning sauce! In a bowl, combine the soy sauce, gochugaru, sugar, sesame oil, minced garlic, sesame seeds, and oligosaccharide. Crumble the dried Cheongyang chili peppers or finely mince fresh ones (seeds removed) and add them to the bowl. Stir everything together until well combined to create the seasoning sauce.
Step 4
In a large, deep wok or pot, arrange the prepared vegetables. Start by placing the bean sprouts at the bottom. Layer the rehydrated wood ear mushrooms, carrots, onions, oyster mushrooms, and finally the king oyster mushrooms on top. Layering the ingredients helps them cook evenly.
Step 5
Arrange the pre-soaked flat glass noodles attractively over the layered vegetables.
Step 6
Pour the prepared seasoning sauce evenly over the noodles. It’s a good idea to reserve about 2-3 tablespoons of the sauce to add later, adjusting the seasoning to your taste.
Step 7
Cover the wok with a lid and cook over medium-low heat. Once it starts simmering and steam begins to escape from under the lid (this is called ‘subong’ phenomenon), let it cook for a moment. Be careful not to burn the ingredients by using heat that’s too high. After the steam appears, lift the lid and stir everything together thoroughly with a spatula. Continue to cook and stir until the glass noodles are transparent and tender, which should take about 22-25 minutes. Stirring frequently prevents the noodles from sticking to the bottom.
Step 8
Once the noodles are cooked to your liking and the vegetables have released some moisture, turn off the heat. Finish by drizzling with a little more sesame oil and sprinkling generously with toasted sesame seeds. If you reserved any sauce, taste the japchae and add more as needed for the perfect flavor balance. Your delicious bean sprout japchae is now ready! Enjoy it while it’s hot.
