Tangy and Sweet Bean Sprout Japchae (Noodle-Free)
A Zesty and Spicy Delight! Jeolla-style Bean Sprout Japchae That Will Awaken Your Taste Buds.
Introducing a unique twist on Japchae – one without noodles! This Jeolla-style Bean Sprout Japchae is a delightful culinary experience, bursting with a perfectly balanced sweet, sour, and spicy flavor profile that is utterly addictive. It’s packed with crunchy bean sprouts, aromatic water parsley, and a medley of fresh vegetables, all tossed in a vibrant dressing. This dish is incredibly versatile; it makes a fantastic side dish for rice or can be enjoyed as a flavorful topping for boiled somen noodles. Get ready to impress your palate with this regional specialty!
Essential Ingredients- 200g bean sprouts
- 100g water parsley (minari)
- 150g radish
- 50g carrot
- 1/2 apple
- 1/2 green onion
- A pinch of sesame seeds (for garnish)
Seasoning Ingredients- 3 Tbsp red pepper powder (approx. 30g)
- A pinch of minced ginger (approx. 2g)
- 2 Tbsp sugar (approx. 20g)
- 4 Tbsp vinegar (approx. 40g)
- 1/2 Tbsp soy sauce (approx. 7g)
- 1 Tbsp minced garlic (approx. 10g)
- 3 Tbsp red pepper powder (approx. 30g)
- A pinch of minced ginger (approx. 2g)
- 2 Tbsp sugar (approx. 20g)
- 4 Tbsp vinegar (approx. 40g)
- 1/2 Tbsp soy sauce (approx. 7g)
- 1 Tbsp minced garlic (approx. 10g)
Cooking Instructions
Step 1
Prepare the bean sprouts by removing any yellow husks or damaged sprouts. Rinse them thoroughly under cold water. (You can choose to remove the ‘heads’ of the sprouts if you prefer, but it’s optional.)
Step 2
Wash the aromatic water parsley well and cut it into four long pieces, making it easy to handle and eat.
Step 3
Julienne the radish and carrot for a satisfying crunch, the apple for a touch of sweetness and acidity, and the green onion for its fresh aroma. Aim for uniform thickness in your cuts for a harmonious texture.
Step 4
In a bowl, toss the julienned radish with a pinch of salt and 1/2 Tbsp of sugar. Let it sit for about 10 minutes to draw out moisture. This step helps to keep the radish crisp and prevents it from becoming watery in the final dish.
Step 5
Bring a pot of water to a rolling boil. Carefully add the water parsley stems to the boiling water and blanch for just 20-30 seconds until slightly wilted. Avoid overcooking to maintain their vibrant color and crispness. Immediately transfer the blanched water parsley to an ice bath or rinse under cold water to stop the cooking process, then drain well.
Step 6
Using the same water used for blanching the water parsley, add the prepared bean sprouts. Cook for approximately 5 minutes, or until they are tender-crisp. Drain the bean sprouts and rinse them under cold water to cool them down and maintain their crunch. Drain any excess water.
Step 7
Squeeze out the excess liquid from the salted radish. Gently loosen the radish strands so they are separated and ready to be mixed.
Step 8
Now it’s time to bring everything together! In a large mixing bowl, combine the blanched bean sprouts, water parsley, julienned carrot, apple, green onion, and the squeezed radish. Add all the seasoning ingredients (red pepper powder, minced ginger, sugar, vinegar, soy sauce, and minced garlic). Gently toss the ingredients with your hands, ensuring the dressing evenly coats everything without mashing the ingredients.
Step 9
Transfer the beautifully mixed Bean Sprout Japchae to a serving plate. Sprinkle generously with sesame seeds for a final touch of nutty flavor and visual appeal. Enjoy this delightful dish with warm rice or as a savory topping for boiled somen noodles for an elevated culinary experience!
