Crispy Seasoned Bean Sprouts (Summer Specialty)
Summer Appetizer Delight: Sweet, Savory, and Tangy Bean Sprout Salad Recipe
A refreshing bean sprout salad, reminiscent of a chilled Korean appetizer (naengchae), with a perfect balance of sweet, savory, and tangy flavors. Ideal for boosting your appetite on hot summer days.
Main Ingredients- 300g bean sprouts
- 150g fish cake (eomuk), sliced thinly
Cooking Instructions
Step 1
Slice the fish cake into thin strips. Briefly blanch them in hot or boiling water to soften them. (Alternatively, you can blanch them in the water used to cook the bean sprouts.)
Step 2
Rinse the bean sprouts thoroughly under running water several times. In a pot, add enough water to just cover the bean sprouts. Bring to a boil without covering the pot, and cook the bean sprouts. (This method helps remove any unpleasant smell and keeps the sprouts crisp.)
Step 3
Do not rinse the cooked bean sprouts under cold water! Drain them well in a colander. Use chopsticks to gently toss the bean sprouts to release residual heat; this preserves their crunchy texture. Add the blanched fish cake strips to the bowl with the bean sprouts.
Step 4
Add all the prepared seasoning ingredients (salt, soy sauce, plum extract, onion syrup, vinegar) to the bowl. Gently toss everything together, being careful not to break the bean sprouts or fish cake. Mix lightly to ensure the seasonings are evenly distributed.
Step 5
Finally, add the chopped chives, sesame oil, toasted sesame seeds, and black sesame seeds. Toss lightly one more time to finish. This delicious seasoned bean sprout dish is ready! It’s especially refreshing when served chilled as a summer side dish.
