Crispy Seasoned Bean Sprouts with Savory Tuna Sauce
The Ultimate Simple & Savory White Bean Sprout Salad Recipe
Let’s make the most delicious and effortless bean sprout salad! This recipe focuses on achieving a perfectly crisp texture by mastering the bean sprout boiling technique and time. We’ll also reveal the secret ingredient, tuna sauce, for an irresistible umami boost. Follow these simple steps and enjoy a delightful side dish!
Main Ingredients- 300g Bean Sprouts (a pack of fresh bean sprouts from the market)
- 1/3 Tbsp Salt (for blanching)
- 1 Tbsp Minced Scallion (mix of white and green parts)
- 1 Tbsp Tuna Extract (the key to savory flavor!)
- 1/3 Tbsp Salt (adjust to taste)
- 1 Tbsp Sesame Oil (for nutty aroma)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Start by preparing a pack of bean sprouts, about 300g. This is a perfect amount for a family of 2-3. Since they are store-bought, they are usually clean. Just pick out any bruised or spoiled sprouts. Place them in a colander and rinse thoroughly under running water, gently tossing them. If the root tails are too long and might be difficult for children to eat, you can trim them slightly.
Step 2
Next, prepare the scallions. Finely chop about 1 tablespoon worth of scallions, ideally a mix of the white and green parts for optimal flavor. If you’re making this for children who might be sensitive to strong flavors, you can omit the scallions and minced garlic, as they can sometimes be a bit spicy for them.
Step 3
Now, let’s blanch the bean sprouts. Fill a large pot with a sufficient amount of water and bring it to a rolling boil over high heat. Once boiling, add the rinsed bean sprouts and 1/3 tablespoon of salt. Blanch for about 4 minutes. To prevent any fishy smell, either keep the lid open throughout the blanching process or keep it closed. I prefer blanching with the lid open.
Step 4
Blanching the bean sprouts for around 4 minutes is ideal. Overcooking them will result in a soft, unappealing texture. Unlike delicate leafy greens, bean sprouts need a slightly longer cooking time to retain their characteristic crispness.
Step 5
Immediately after blanching, drain the bean sprouts in a colander and rinse them under cold running water. This rapid cooling is crucial for preserving their signature crunchy texture. Gently toss them in the cold water until they are no longer hot.
Step 6
Once the bean sprouts have cooled and excess water is drained, place them in a large mixing bowl. Add the finely chopped scallions to the bowl.
Step 7
It’s time to season! I’m adding 1 tablespoon of tuna extract for a deep savory flavor, which is a fantastic secret ingredient. You can also use anchovy sauce or soy sauce if you prefer, so feel free to use what you have on hand.
Step 8
Taste the mixture. If the flavor needs a boost, add a little more salt to suit your preference. It’s always best to start with less seasoning and add more as needed.
Step 9
Add 1/2 tablespoon of minced garlic for an extra layer of flavor. However, if you are preparing this for a traditional ancestral rite (Jesa), it’s customary to omit the garlic and scallions.
Step 10
Finally, drizzle in 1 tablespoon of sesame oil for a rich, nutty aroma. Sesame oil is key to finishing off this dish perfectly.
Step 11
For an even more intense nutty flavor, you can lightly crush the toasted sesame seeds between your palms before adding them. If you’re short on time, simply sprinkle them in whole – they’ll still taste great!
Step 12
Now, gently mix everything together to ensure the seasonings are evenly distributed throughout the bean sprouts. Be careful not to overmix, as this can make the sprouts mushy. Your delicious bean sprout salad is ready to be served!
