Kongnamul Japchae

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This noodle dish is a simple, meatless variation of japchae made primarily with soybean sprouts and sweet potato starch noodles.

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Boil water in a pan over medium high heat. Add the soybean sprouts and cook. Flip the sprouts over once, if cooking uncovered, for even cooking.

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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.

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Cook the noodles until the liquid is almost gone. When the noodles turn soft, cut with kitchen shears into shorter lengths.

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Add the scallions and red pepper slices, and stir fry briefly until the vegetables are slightly wilted.

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Add the soybean sprouts and the remaining sauce. Quickly toss everything until well combined before turning off the heat.

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Enjoy!

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About Hyosun

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