This is a vegan and upgraded version of the well-loved Korean JapChae dish. This dish is a bit spicy with a basic JapChae flavor and it has some crunchy texture from the soybean sprouts. I hope you are excited about and enjoy this recipe as much as me.
Yield: 2-3 Servings
Short Korean Lesson
- DoDeok (도덕) = Moral
- YunRi (윤리) = Ethics
- 12 oz Soybean Sprouts (4 Cups Water, ½ tsp Salt)
- 4 oz Cellophane Noodles (5 Cups Water)
- ½ Cup Onion (1 tsp Cooking Oil)
- ⅓ Cup Garlic Chives
- ¼ Cup Red Hot Pepper or Red Sweet Pepper
- 2 Tbsp Soy Sauce
- 2 tsp Sugar
- 1 tsp Sesame Oil
- 1 tsp Garlic, Minced
- ½ Tbsp Hot Pepper Powder
- ½ Tbsp Sesame Seeds
- ⅛ tsp Salt
Obtain 1 pack of soybean sprouts (12 oz) and wash them good.
We also need about 4 oz of cellophane noodles.
In 4 cups of boiling water, add ½ tsp of salt.
Then, add the soybean sprouts and cook them for about 5 minutes on medium-high.
At the same time, in another pot with 5 cups of boiling water, add the cellophane noodles and cook them for 5 minutes on medium-high.
Cut ⅓ cup of garlic chives into 2 inch length and cut ¼ cup of red hot pepper into a similar size as the garlic chives. Chop ½ cup of onion thinly.
After 5 minutes, drain out the water from the cooked soybean sprouts. You will get about 2 cups.
In the same way, drain out the water from the cooked cellophane noodles and rinse them in cold water. If the noodles are too long, you can cut the noodles with scissors.
In a heated nonstick pan, drizzle 1 tsp of cooking oil and fry the onion for a minute on high. This step improves the flavor of the onion.
After 1 minute, quickly add the noodles and season them with 2 Tbsp soy sauce, 1 tsp sesame oil, 2 tsp sugar, and 1 tsp minced garlic.
Mix everything together and cook it for 1 minute. If you stop here, it will basically taste like normal Japchae. However, we will make the flavor even better.
Add the soybean sprouts, the garlic chives, and red hot peppers. Then, season it with ½ Tbsp hot pepper powder and ⅛ tsp salt.
Mix and fry it all together for 2 more minutes on medium-high.
Finally, sprinkle ½ Tbsp of sesame seeds on top before serving.
This tastes good both warm and cold. I think it tastes the best at room-temperature, which means it can be a great party food that you can prepared ahead of time. All my family enjoyed it, so please try it someday. 🙂