Bean sprout japchae made without noodles is so addictive.
It's japchae, but there's japchae without noodles? Jeolla-do style bean sprout japchae that captivates your taste with its sweet and sour charm! Add various vegetables such as bean sprouts and water parsley and mix them with the seasoning, and it's sweet and sour at the end. You can eat it with rice or mixed with noodles.
4 serving
Within 30 minutes
만개의레시피
Ingredients
  • Bean sprouts
    200g
  • water parsley
    100g
  • Radish
    150g
  • Carrot
    50g
  • apple
    1/2ea
  • leek
    1/2ea
  • Sesame
    little
  • Red pepper powder
    3spoon
  • Ginger
    little
  • Sugar
    2spoon
  • Vinegar
    4spoon
  • brewed soy sauce
    1/2spoon
  • crushed garlic
    1spoon
Video
Cooking Steps
STEP 1/9
Prepare bean sprouts by removing the head.
STEP 2/9
Cut the water parsley into quarters.
STEP 3/9
Slice radish, carrot, apple and green onion.
STEP 4/9
Mix the shredded radish with a little salt and 1/2 spoonful of sugar.
STEP 5/9
Boil water in a pot and parboil the water parsley for 20 to 30 seconds.
STEP 6/9
Boil bean sprouts in water that is blanched from water parsley for about 5 minutes.
STEP 7/9
Drain the pickled radish.
STEP 8/9
Put all the ingredients in a bowl and mix with the amount of seasoning (30g red pepper powder, 2g ginger, 20g sugar, 40g vinegar, 7g brewed soy sauce, 10g minced garlic)
STEP 9/9
Put it on a plate and sprinkle sesame salt to complete it.
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