Kongnamul Japchae (Soybean Sprouts Japchae)
A quick and easy japchae made with soybean sprouts!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 tablespoon Sesame oil
- 1/2 teaspoon Sesame seeds
- pinch pepper
Instructions
- 1
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.
- 2
Mix all the sauce ingredients in a small bowl until the sugar is dissolved.
- 3
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.
- 4
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.
- 5
Add the scallions and red pepper slices, and stir fry briefly until the vegetables are slightly wilted.
- 6
Add the soybean sprouts and the remaining sauce. Quickly toss everything until well combined before turning off the heat.