Main ingredients:
250 grams bean sprouts (for steaming)
100 grams dried glass noodles (dangmyeon)
100 grams zucchini
A handful (100 grams) oyster mushrooms
1/2 onion
1/4 carrot
100 grams spinach
Salt
Sesame oil
Cooking oil
Sesame seeds
Seasoning ingredients:
4 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon oligo syrup
1 teaspoon minced garlic
1 teaspoon sesame oil
Black pepper
(serves 4)
Instructions:
Soak the dried glass noodles in cold water for about 30 minutes.
Julienne the zucchini, onion, and carrot. Trim the roots of the oyster mushrooms and tear them into thin strips.
Blanch the bean sprouts in boiling water with a pinch of salt, rinse in cold water and drain well in a strainer.
Tip: Blanching the bean sprouts and stir-frying them prevents the fishy smell.
Trim the spinach roots, wash thoroughly and blanch in boiling water with a little salt. Place the root part in the water first, and once the spinach turns bright green, rinse in cold water and squeeze out excess moisture. Season the blanched spinach with a pinch of salt and sesame oil.
Boil the soaked glass noodles for about 3 minutes, rinse in water and drain in a strainer. In a bowl, mix all the seasoning ingredients.
Heat a pan with a little cooking oil and stir-fry the carrot first, followed by the onion, oyster mushrooms, and zucchini.
Add the noodles, bean sprouts and spinach to the pan, stir-fry briefly, and add the seasoning. Stir well to coat the ingredients evenly.
Tip: Adjust the amount of soy sauce to taste.
Plate the bean sprout japchae and sprinkle with sesame seeds. Enjoy!
[Source: W Table]
(Kongnamul japchae, stir-fried glass noodles with bean sprouts, Korean-style bean sprout noodle stir-fry, savory japchae with kongnamul)
