Making spicy and cold bean sprout japchae with crispness and spl
Today, we will make a fantastic collaboration of crunchy bean sprouts and chewy glass noodles, and bean sprout japchae. :)
5 serving
Within 90 minutes
맘스쿠킹다이어리
Ingredients
  • Bean sprouts
    150g
  • Cellophane noodles
    100g
  • Scallions
    100g
  • Carrot
    50g
  • onion
    100g
  • King oyster mushroom
    120g
  • brewed soy sauce
    6TS
  • crushed garlic
    1TS
  • Red pepper powder
    2TS
  • Sugar
    1TS
  • Sesame oil
    2TS
Video
Cooking Steps
STEP 1/6
Before preparing vegetables, soak the glass noodles in plenty of water and soak them for about an hour.
STEP 2/6
Chop carrots, onions, and pine mushrooms, and chop chives into 3-4cm long pieces.
STEP 3/6
Add 200ml of water to the bean sprouts, boil it for 3 to 5 minutes, rinse it in cold water, and drain it with a sieve.
STEP 4/6
Make Seasoning: Mix 2 tablespoons of red pepper powder, 6 tablespoons of brewed soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of sugar, and 300ml of water in a pan and boil it.
STEP 5/6
When the seasoning starts to boil, add the glass noodles, toss, and mix with onions, carrots, and pine mushrooms.
STEP 6/6
When the vegetables are out of breath, mix them with blanched bean sprouts and chives, and sprinkle 2 tablespoons of sesame oil again.
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