Spicy & Sweet Bean Sprout Japchae
Super Simple One-Pan Spicy Bean Sprout Japchae
A delightful combination of crunchy bean sprouts and chewy glass noodles! This is an incredibly easy one-pan dish that’s perfect as a side dish for rice or a flavorful snack with drinks. With minimal preparation, just soaking the glass noodles beforehand, you can create a fantastic meal using just one pan. Feel free to adjust the spice level to your preference!
Main Ingredients- 1 bag (300g) Bean Sprouts – Use fresh, crisp bean sprouts.
- 200g Glass Noodles – Japchae-style glass noodles work best.
- 1/4 Onion – Thinly sliced into slivers.
- 1/2 stalk Green Onion – Cut lengthwise in half, then sliced.
- 1/6 Carrot – Thinly sliced into rounds, then julienned for color.
Seasoning- 4 Tbsp Soy Sauce – Provides the basic savory flavor.
- 1 Tbsp Fish Sauce – Adds umami depth.
- 2 Tbsp Coarse Gochugaru (Korean chili flakes) – For spiciness and color. Adjust to taste.
- 1 Tbsp Fine Gochugaru – For a smoother spicy kick.
- 2 Tbsp Sugar – Balances the spiciness and adds sweetness.
- Pinch of Black Pepper – Enhances the aroma.
- 1 Tbsp Minced Garlic – Adds a pungent flavor and aroma.
- A little Sesame Oil – For a nutty finish and fragrance.
- A little Toasted Sesame Seeds – For nutty flavor and visual appeal.
- 3 Tbsp Grapeseed Oil – Ideal for stir-frying due to its high smoke point.
- 4 Tbsp Soy Sauce – Provides the basic savory flavor.
- 1 Tbsp Fish Sauce – Adds umami depth.
- 2 Tbsp Coarse Gochugaru (Korean chili flakes) – For spiciness and color. Adjust to taste.
- 1 Tbsp Fine Gochugaru – For a smoother spicy kick.
- 2 Tbsp Sugar – Balances the spiciness and adds sweetness.
- Pinch of Black Pepper – Enhances the aroma.
- 1 Tbsp Minced Garlic – Adds a pungent flavor and aroma.
- A little Sesame Oil – For a nutty finish and fragrance.
- A little Toasted Sesame Seeds – For nutty flavor and visual appeal.
- 3 Tbsp Grapeseed Oil – Ideal for stir-frying due to its high smoke point.
Cooking Instructions
Step 1
Soak the glass noodles in lukewarm water for about 30 minutes until they are fully softened. This ensures they absorb the sauce well and achieve a chewy texture.
Step 2
Rinse the soaked glass noodles under running water and then cut them two to three times with scissors to a manageable length for your pan. This prevents tangling during cooking and makes it easier to stir.
Step 3
Wash the bean sprouts thoroughly and drain them well in a colander. Excess water can make the bean sprouts mushy when cooked.
Step 4
Prepare the other vegetables. Thinly slice the carrot into rounds and then julienne them finely (about 0.3cm thick). Cut the green onion lengthwise in half, then slice it to the same length as the carrots. Thinly slice the onion. Cutting all vegetables to similar lengths ensures even cooking and an appealing presentation.
Step 5
Now, let’s make the sauce directly in the pan. Add 3 Tbsp of grapeseed oil to a wide pan, followed by 4 Tbsp soy sauce, 1 Tbsp fish sauce, 2 Tbsp coarse gochugaru, 2 Tbsp sugar, and a pinch of black pepper. Mix everything together.
Step 6
Pour in 1/2 cup (about 100ml) of water into the pan with the seasonings. Stir and bring to a boil over medium heat until the sauce is well combined. This creates the flavorful base for your japchae.
Step 7
Add the pre-soaked glass noodles to the bubbling sauce base. The noodles will begin to absorb the delicious flavors.
Step 8
Along with the noodles, add a generous amount of the clean, well-drained bean sprouts. Their crispness is a key highlight of this dish.
Step 9
Once the glass noodles start to turn translucent, use chopsticks or tongs to gently toss and mix the bean sprouts and noodles together. This allows the bean sprouts to cook down slightly while the noodles absorb the sauce. Be careful not to overcook, which can make the noodles mushy.
Step 10
When the bean sprouts are somewhat wilted, add the prepared vegetables (carrots, green onions, onions) along with 1 Tbsp fine gochugaru and 1 Tbsp minced garlic. The fine gochugaru will enhance the color of the dish.
Step 11
With all ingredients now in the pan, turn the heat to high and stir-fry rapidly! Cook for about 1-2 minutes, tossing quickly to keep the vegetables crisp and ensure the sauce coats everything evenly. Turn off the heat when the onions become slightly translucent. Overcooking will diminish the texture of the vegetables.
Step 12
Finally, taste and add a little salt if needed to adjust the seasoning. Turn off the heat, drizzle with a little sesame oil, and sprinkle with toasted sesame seeds. Toss gently one more time to combine the nutty fragrance.
Step 13
Serve immediately while warm. Your delicious Spicy & Sweet Bean Sprout Japchae is ready! It makes a wonderful main dish or a perfect accompaniment to drinks.
