Bean Sprout Japchae recipe - ingredients, nutrition and when to eat it
A homestyle side dish that brings together crisp bean sprouts and chewy glass noodles.
A homestyle side dish that brings together crisp bean sprouts and chewy glass noodles. It’s easy to serve with lunch or dinner and tastes light and savory whether served warm or chilled.
Side dishes · 25 minutes to cook
Nutrition (per 287g serving): 315.7 kcal · protein 7g · carbohydrate 46.8g · fat 11.3g · sodium 812.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid stir-frying the bean sprouts for too long so they stay crisp.
Tips: If the glass noodles soak for too long, they can become too soft when stir-fried.
Tips: Add the chives at the end and cook them briefly so their flavor stays fresh.
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Ingredients (1 serving)
- Bean sprouts — 100 g
- Glass noodles — 40 g
- Onion — 30 g
- Carrot — 20 g
- Garlic chives — 20 g
- Garlic — 1 pc
- Soy sauce — 2 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Water — 50 ml