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    Home » Noodles and Rice

    Kongnamul Japchae (Soybean Sprout Japchae)

    Published 10/16/2016. Updated 10/03/2019

    Jump to Recipe

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

    DSC 0469 e1476671398862 - Kongnamul Japchae (Soybean Sprout Japchae)

    I really think you will love this simple variation of japchae made with soybean sprouts (kongnamul, 콩나물)!

    Japchae (잡채) is a Korean dish made with sweet potato starch noodles called dangmyeon (당면). The traditional dish includes thin strips of beef and various vegetables, but there are many variations! Depending on the main ingredient accompanying the noodles, the variations are called buchu (garlic chives) japchae, beoseot (mushroom) japchae, gochu (chili peppers) japchae, ueong (burdock root) japchae, kongnamul (soybean sprouts) japchae, etc.

    All you need for kongnamul japchae is soybean sprouts and sweet potato starch noodles, along with a few basic seasoning ingredients. Everything else is optional! I added scallions and a little bit of red bell pepper slices for color. The ratio between the soybean sprouts and the noodles can be flexible.

    DSC 0413 e1476671705432 - Kongnamul Japchae (Soybean Sprout Japchae)

    How to make kongnamul japchae

    To make the dish, I cook the soybean sprouts first and remove the bean sprouts. Then, use the sprout flavored cooking liquid with a little bit of the sauce to cook the noodles. By the time the noodles are cooked, all the liquid will have been absorbed by the noodles. The result is springy noodles that are shiny and flavorful!

    For the traditional japchae, Korean cooks typically rinse the noodles in cold water after cooking to stop them from turning soft. However, the cooking method in this recipe keeps the noodles springy and shiny without that step.

    The rest is easy! Quickly stir fry the noodles with any vegetables you’re adding, the soybean sprouts, and the remaining sauce.

    One tip about cooking soybean sprouts — you can cook them either covered or uncovered. If cooking covered, do not open the lid until the sprouts are cooked, or the raw bean smell will linger even after cooked.

    Feel free to  dish to add a teaspoon or two of gochugaru (Korean red chili pepper flakes) to the sauce if you want to add a spicy kick.

    DSC 0423 e1476671528361 - Kongnamul Japchae (Soybean Sprout Japchae)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0469 350x350 - Kongnamul Japchae (Soybean Sprout Japchae)

    Kongnamul Japchae (Soybean Sprouts Japchae)

    4.04 from 28 votes
    Servings: 2
    Print Recipe

    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

    Sauce

    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 teaspoon minced garlic
    • 1 tablespoon Sesame oil
    • 1/2 teaspoon Sesame seeds
    • pinch pepper

    Instructions

    • 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.
      DSC 0401 e1476669802633 - Kongnamul Japchae (Soybean Sprout Japchae)
    • 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.
      DSC 0412 1 e1476669752626 - Kongnamul Japchae (Soybean Sprout Japchae)
    • 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.
      DSC 0412 e1476669260664 - Kongnamul Japchae (Soybean Sprout Japchae)
    • Add the scallions and red pepper slices, and stir fry briefly until the vegetables are slightly wilted.
      DSC 0414 e1476669512153 - Kongnamul Japchae (Soybean Sprout Japchae)
    • Add the soybean sprouts and the remaining sauce. Quickly toss everything until well combined before turning off the heat.
      DSC 0419 e1476669375512 - Kongnamul Japchae (Soybean Sprout Japchae)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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