Kongnamul Japchae (Soybean Sprouts Japchae

• Vegan

• Produce

  • 1 tsp Garlic
  • 1/4 Red bell pepper
  • 2 Scallions
  • 8 oz Soybean sprouts

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 oz Korean sweet potato starch noodles

• Baking & Spices

  • 1 pinch Pepper
  • 1/2 tsp Sesame seeds
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tsp Cooking oil
  • 1 tbsp Sesame oil

Found on koreanbapsang.com

Description

Ingredients

• 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

Directions

• 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.