Crisp Bean Sprout Salad & Refreshing Bean Sprout and Crab Stew
The Secret to Perfectly Crunchy Bean Sprouts from a Top Restaurant Owner Revealed!
For all you food enthusiasts exploring the best eateries, today we’re sharing the secret to perfectly crunchy bean sprouts, directly from the owner of a renowned ‘Top Restaurant’! Enjoy the delightful texture and savory flavor of bean sprouts with these two recipes: a refreshing bean sprout salad and a hearty, refreshing bean sprout and crab stew. Each bite offers a satisfying crunch and a burst of deliciousness.
Ingredients for Crisp Bean Sprout Salad- 1 bag fresh bean sprouts (approx. 300g)
- 30g chopped scallions
- 2 Tbsp soy sauce (or regular soy sauce)
- 1 Tbsp toasted and crushed sesame seeds
- 1 Tbsp sesame oil
Ingredients for Refreshing Bean Sprout and Crab Stew- 2 cleaned crabs, cut in half
- 50g sliced radish
- 1/2 bag bean sprouts (approx. 150g)
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp anchovy extract sauce (or soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes (Gochugaru)
- 1/2 large Korean leek, diagonally sliced
- 1 red chili pepper, seeds removed and diagonally sliced
- 4 cups broth (anchovy and kelp based)
- A pinch of ginger powder (or minced ginger)
- 2 cleaned crabs, cut in half
- 50g sliced radish
- 1/2 bag bean sprouts (approx. 150g)
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp anchovy extract sauce (or soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes (Gochugaru)
- 1/2 large Korean leek, diagonally sliced
- 1 red chili pepper, seeds removed and diagonally sliced
- 4 cups broth (anchovy and kelp based)
- A pinch of ginger powder (or minced ginger)
Cooking Instructions
Step 1
1. Crisp Bean Sprout Salad: Pour 4 cups of water into a pot and bring to a rolling boil. Once the water is boiling, add the thoroughly washed bean sprouts. Immediately cover the pot. As steam begins to rise, lift the lid and gently press down on the bean sprouts with a colander or lid to keep them submerged for about 1-2 minutes. (Tip: Be careful not to lift the lid too often, as this can release steam and affect the bean sprouts’ crispness.) Once cooked, quickly drain the bean sprouts and rinse them under cold running water 2-3 times to halt the cooking process and maintain their crunchy texture. Drain thoroughly and store in an airtight container or zip-top bag submerged in cold water for optimal freshness.
Step 2
In a bowl, combine the drained bean sprouts with the chopped scallions, soy sauce, crushed sesame seeds, and sesame oil. Gently mix with your hands until well combined. Taste and adjust seasoning with more soy sauce or salt if needed. Your crisp and savory bean sprout salad is ready!
Step 3
2. Refreshing Bean Sprout and Crab Stew: Clean the crabs thoroughly with a brush, then cut them into manageable pieces (halve the body, leave legs attached). Slice the radish thinly and diagonally slice the leek and red chili pepper. (Tip: Removing the seeds from the red chili peppers will result in a clearer broth.)
Step 4
Prepare a rich broth by simmering anchovies and kelp. For an extra layer of flavor and to enhance the broth’s clarity, add about 1 cup of the water used to boil the bean sprouts. Pour the broth into a pot and add the sliced radish. Once the radish is about halfway cooked, dissolve 1 tablespoon of soybean paste (Doenjang) through a sieve into the broth. Stir in 1 tablespoon of minced garlic and 2 tablespoons of red pepper flakes (Gochugaru).
Step 5
Taste the broth and season with anchovy extract sauce (or soy sauce) as needed. Add the prepared crab pieces and ginger powder. Skim off any foam that rises to the surface to ensure a clear broth. Finally, add the pre-cooked bean sprouts, sliced leek, and red chili pepper, and simmer for another few minutes.
Step 6
Simmer gently for a final few minutes to allow the flavors to meld together, creating a refreshing and slightly spicy bean sprout and crab stew. Serve hot with rice for a complete and satisfying meal. Enjoy this hearty dish with your family!
