Kongnamul Japchae (Soybean Sprouts Japchae)

Name: Kongnamul Japchae (Soybean Sprouts Japchae)
Yield: 2 serving
Ingredients: 8 ounces soybean sprouts; 4 ounces Korean sweet potato starch noodles; 1 teaspoon cooking oil; 2 to 3 scallions; 1/4 red bell pepper; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 teaspoon minced garlic; 1 tablespoon sesame oil; 1/2 teaspoon sesame seeds; pinch pepper

User Reviews

4.4

87 reviews

Good

Servings
2
Course
Side Dish, Others
Cuisine
Vegetarian

Kongnamul Japchae (Soybean Sprouts Japchae)

Michael Cole

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A quick and easy japchae made with soybean sprouts!

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Ingredients

Servings

8 ounces soybean sprouts kongnamul, 콩나물
4 ounces Korean sweet potato starch noodles dangmyeon, 당면
1 teaspoon cooking oil
2 to 3 scallions cut into 2 inch pieces
1/4 red bell pepper or 1/2 small carrot, julienned

Sauce

2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon minced garlic
1 tablespoon sesame oil
1/2 teaspoon sesame seeds
pinch pepper

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Instructions

Boil 2 cups of water in a pan over medium high heat. Add the soybean sprouts and cook for 2 minutes. Flip the sprouts over once, if cooking uncovered, for even cooking. Do not open until done if cooking covered.
Mix all the sauce ingredients in a small bowl until the sugar is dissolved.
Remove the soybean sprouts to a bowl, reserving the cooking liquid in the pan. Add 1 teaspoon of cooking oil, 1-1/2 tablespoons of the prepared sauce, and the noodles to the pan.
Cook the noodles for 6 to 7 minutes until the liquid is almost gone. When the noodles turn soft, cut with kitchen shears into shorter lengths.
Add the scallions and red pepper slices, and stir fry briefly until the vegetables are slightly wilted.
Add the soybean sprouts and the remaining sauce. Quickly toss everything until well combined before turning off the heat.