Crispy Seasoned Bean Sprouts (Two Ways)
Make Your Own Delicious Bean Sprout Side Dish Two Ways: Crispy and Flavorful!
Enjoy this incredibly crisp and nutritious bean sprout side dish, made two delicious ways! One is light and refreshing, the other is spicy and bold. This recipe offers a fun way to cater to different tastes, making it a perfect accompaniment to any meal. ^^
Main Ingredients
- 600g fresh soybean sprouts
- 1 large white leek
- 1 red chili pepper
- 2 Tbsp minced garlic
- 1 cup (200ml) water
- 3 Tbsp cooking wine or Mirin
Seasoning (Common for Both)
- 1.5 Tbsp soy sauce or salt (adjust to taste)
- 3 Tbsp ground sesame seeds
- A pinch of whole sesame seeds (for garnish)
- 1.5 Tbsp soy sauce or salt (adjust to taste)
- 3 Tbsp ground sesame seeds
- A pinch of whole sesame seeds (for garnish)
Cooking Instructions
Step 1
First, carefully inspect the bean sprouts. Remove and discard any sprouts that are damaged or mushy. Using fresh sprouts is key to achieving a wonderfully crisp texture.
Step 2
Place the cleaned bean sprouts in a bowl and rinse them gently under running water about three times. This step helps remove any lingering dirt and reduces any potential ‘bean sprout’ smell.
Step 3
Transfer the rinsed bean sprouts to a pot. Add 1 cup of water and 3 tablespoons of cooking wine or Mirin. Cover the pot and boil over high heat for about 8 minutes. Adding cooking wine helps eliminate any unwanted odors and keeps the sprouts crisp. Once it starts boiling, reduce the heat to medium.
Step 4
While the sprouts are cooking, thinly slice the white leek. This will add a lovely aromatic flavor.
Step 5
Thinly julienne the red chili pepper, removing the seeds beforehand. This adds a vibrant color and a touch of heat to the dish.
Step 6
Once the bean sprouts are cooked, immediately drain them and rinse under cold water, preferably ice water. This shocking process helps to lock in their crispiness.
Step 7
After rinsing in ice water, place the bean sprouts in a colander to drain thoroughly. Excess water can make the seasoned dish watery, so gently pressing them with your hands to remove moisture is a good idea.
Step 8
Transfer the drained bean sprouts to a large mixing bowl. Add the sliced leek, julienned red chili pepper, 2 tablespoons of minced garlic, 1.5 tablespoons of soy sauce or salt, and 3 tablespoons of ground sesame seeds. Gently toss everything together with your hands until well combined. It’s important to mix them gently to ensure the seasoning is evenly distributed without breaking the sprouts.
Step 9
Divide the seasoned bean sprouts in half. Place one half into a storage container to enjoy as a simple, refreshing side dish.
Step 10
To the remaining half of the bean sprouts, add 2 tablespoons of gochugaru (Korean chili flakes). Adjust the amount to your preference for a spicier kick. Mix again until the sprouts are evenly coated in the red seasoning.
Step 11
Transfer the spicy bean sprout salad to another storage container. You’ve now successfully prepared two delicious variations of seasoned bean sprouts! Garnish with a sprinkle of whole sesame seeds for an appealing finish.
