Crispy and Aromatic Bean Sprout and Chive Salad
The Perfect Spring Pair: Bean Sprouts and Chives!
Chives, the first shoots of spring, are so rich in nutrients that it’s said they’re worth trading for ginseng. Chives and garlic are known for their invigorating properties, especially for men. Chives also have a warming nature, making them particularly beneficial for women. We’ve made a bean sprout and chive salad that pairs wonderfully with meat dishes, adding a fresh and vibrant touch to your table.
Main Ingredients- 50g fresh chives (about 1 handful)
- 300g crisp bean sprouts
- 1 piece carrot (about 30g) for color
- 2 Cheongyang chili peppers for a touch of heat
Seasoning- 1 Tbsp gochugaru (Korean chili powder) for a clean spice
- 1 Tbsp guk-ganjang (soup soy sauce) for umami
- 1 Tbsp sesame oil for nutty aroma
- 1 Tbsp plum extract for a sweet and sour note
- 2 cloves garlic, minced finely for rich flavor
- 1 Tbsp sesame seeds for a finishing touch of nuttiness
- 1 Tbsp gochugaru (Korean chili powder) for a clean spice
- 1 Tbsp guk-ganjang (soup soy sauce) for umami
- 1 Tbsp sesame oil for nutty aroma
- 1 Tbsp plum extract for a sweet and sour note
- 2 cloves garlic, minced finely for rich flavor
- 1 Tbsp sesame seeds for a finishing touch of nuttiness
Cooking Instructions
Step 1
First, wash and prepare all the ingredients needed for the recipe. Remove excess water from the chives and lightly rinse the bean sprouts under running water. Peel the carrot and julienne it thinly. Slice the Cheongyang peppers diagonally. Mince the garlic finely; this helps the seasoning penetrate better, making it more flavorful.
Step 2
Let’s blanch the bean sprouts to maintain their crispness. Add the bean sprouts to boiling water and cook for about 1-2 minutes only. Be careful not to overcook, as they will become mushy. Immediately rinse the blanched bean sprouts in cold water to cool them down and preserve their crunchiness. Squeeze out any excess water before setting aside.
Step 3
Cut the chives into manageable lengths of about 3-4 cm. If they are too long, they can be difficult to eat. Julienne the carrot as thinly as possible, and thinly slice the Cheongyang peppers diagonally to add a pleasant spiciness. Finally, mince the garlic finely.
Step 4
Combine the prepared bean sprouts, chives, carrots, and chili peppers in a bowl. Gently toss them together to mix well and achieve a beautiful color. It’s important to preserve the freshness of the vegetables.
Step 5
You can mix the seasoning ingredients together beforehand and then toss with the vegetables, or for convenience, you can add the seasonings directly to the bowl and mix. For today’s recipe, we’ll be adding the seasonings directly.
Step 6
Add 1 tablespoon of soup soy sauce, 1 tablespoon of plum extract, 1 tablespoon of sesame oil, and 1 tablespoon of gochugaru to the vegetables in the bowl. Also, add the minced garlic. Gently toss with your hands to ensure the seasoning is evenly distributed. Taste and adjust the seasoning if necessary by adding a little more soup soy sauce or plum extract. Finally, sprinkle with sesame seeds for a nutty finish. Your delicious bean sprout and chive salad is ready!
