Kongnamul Japchae (Soybean Sprouts Japchae)

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

Instructions

1. 1

   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.

2. 2

   Mix all the sauce ingredients in a small bowl until the sugar is dissolved.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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