Spicy Japchae
Spicy Japchae
Ingredients
- 200 g bean sprouts
- 200 g glass noodles
- 1/2 green onion, thinly sliced
- 1 tablespoon cooking oil, for stir-frying, or as needed
- 1 teaspoon sesame oil, for coating noodles
For the Sauce
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 tablespoons chili flakes, Gochugaru
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds, for garnish, or as needed
Instructions
- 1
Thinly slice the 1/2 green onion and set aside.
⏱️ 2 min
- 2
Wash the 200 grams of bean sprouts. Bring a large pot of water to a boil. Add the washed bean sprouts to the boiling water and blanch for 3 minutes until crisp-tender. Remove with a slotted spoon and set aside.
⏱️ 5 min
- 3
In the same pot of boiling water (or a fresh pot), add the 200 grams of glass noodles and boil for 8 minutes, or according to package instructions, until tender.
⏱️ 8 min
- 4
Drain the cooked glass noodles thoroughly in a colander. Transfer them to a bowl and toss with 1 teaspoon of sesame oil to prevent sticking.
⏱️ 2 min
- 5
Heat 1 tablespoon of cooking oil in a large pan or wok over medium heat. Add the 1 tablespoon of minced garlic and the sliced 1/2 green onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Reduce the heat to low. Add the sauce ingredients to the pan: 1 tablespoon of soy sauce, 1 tablespoon of mirin, 2 tablespoons of chili flakes (Gochugaru), 1 tablespoon of sugar, and 1 tablespoon of oyster sauce. Stir well to combine the sauce.
⏱️ 1 min
- 7
Add the blanched bean sprouts and the prepared glass noodles to the pan with the sauce. Gently toss and mix all the ingredients until the noodles and sprouts are evenly coated with the spicy sauce.
⏱️ 3 min
- 8
Remove the pan from the heat. Drizzle with 2 tablespoons of sesame oil and sprinkle with 1 teaspoon of sesame seeds. Give everything a final gentle toss. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Japchae
- 200 g bean sprouts
- 200 g glass noodles
- 1/2 green onion, thinly sliced
- 1 tablespoon cooking oil, for stir-frying, or as needed
- 1 teaspoon sesame oil, for coating noodles
For the Sauce
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 tablespoons chili flakes, Gochugaru
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds, for garnish, or as needed
Instructions
- 1
Thinly slice the 1/2 green onion and set aside.
⏱️ 2 min - 2
Wash the 200 grams of bean sprouts. Bring a large pot of water to a boil. Add the washed bean sprouts to the boiling water and blanch for 3 minutes until crisp-tender. Remove with a slotted spoon and set aside.
⏱️ 5 min - 3
In the same pot of boiling water (or a fresh pot), add the 200 grams of glass noodles and boil for 8 minutes, or according to package instructions, until tender.
⏱️ 8 min - 4
Drain the cooked glass noodles thoroughly in a colander. Transfer them to a bowl and toss with 1 teaspoon of sesame oil to prevent sticking.
⏱️ 2 min - 5
Heat 1 tablespoon of cooking oil in a large pan or wok over medium heat. Add the 1 tablespoon of minced garlic and the sliced 1/2 green onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Reduce the heat to low. Add the sauce ingredients to the pan: 1 tablespoon of soy sauce, 1 tablespoon of mirin, 2 tablespoons of chili flakes (Gochugaru), 1 tablespoon of sugar, and 1 tablespoon of oyster sauce. Stir well to combine the sauce.
⏱️ 1 min - 7
Add the blanched bean sprouts and the prepared glass noodles to the pan with the sauce. Gently toss and mix all the ingredients until the noodles and sprouts are evenly coated with the spicy sauce.
⏱️ 3 min - 8
Remove the pan from the heat. Drizzle with 2 tablespoons of sesame oil and sprinkle with 1 teaspoon of sesame seeds. Give everything a final gentle toss. Serve immediately.
⏱️ 2 min