AI-generated imageKorean Soybean Sprout Japchae with Glass Noodles
A meatless Korean japchae centered on soybean sprouts and sweet potato starch noodles. The noodles cook in the sprout cooking liquid.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse the sprouts, julienne bell pepper, and cut scallions into roughly 5 cm pieces. Stir soy sauce, sugar, garlic, sesame oil, sesame seeds and pepper into a dressing.
- 02
Bring 2 cups water to a boil in a pan. Boil the sprouts uncovered for about 2 minutes, turning to heat evenly. Remove them but keep the liquid.
- 03
Add oil and about 1½ tablespoons of dressing to the reserved cooking liquid. Simmer dry noodles for about 6–7 minutes until tender and most liquid is absorbed; add a splash of water if needed.
- 04
Add scallions and bell pepper, briefly stir-fry, then return sprouts and remaining dressing. Toss until the sprouts are hot through and tender yet crisp.
- 05
Loosen and plate the noodles while warm. If they become stiff, add a small splash of water to the pan and reheat.
Before you cook
Rinse and cook soybean sprouts thoroughly and make sure noodles have no hard core. Check soy, possible wheat in sauce, and sesame allergens. Refrigerate leftovers promptly.
Allergens: 콩나물·간장(대두) / Soybean sprouts and soy sauce (soy) / 大豆もやし・しょうゆ（大豆）, 간장(제품에 따라 밀) / Soy sauce (may contain wheat) / しょうゆ（製品により小麦）, 참기름·참깨 / Sesame oil and seeds / ごま油・ごま
Image & source credits
AI-generated image.
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