Crunchy Bean Sprout and Fish Cake Pickle
Boost Your Mood with a Tangy & Sweet Delight! Experience the Refreshing Crunch of ‘Bean Sprout and Fish Cake Pickle’ – A Cool Dish to Chase Away the Blues.
Indulge in the perfect harmony of chewy fish cakes and crisp bean sprouts! This Bean Sprout and Fish Cake Pickle, bursting with a sweet and sour pickle juice, is a revitalizing treat that will invigorate your senses. Feeling down or experiencing ‘corona blues’? This refreshingly cool and tangy pickle is guaranteed to lift your spirits. Perfect as a side dish for spicy meals or simply when you need a delightful pick-me-up. Enjoy this wonderfully easy-to-make, flavorful pickle!
Main Ingredients- 200g fresh bean sprouts
- 150g chewy fish cakes
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. After rinsing, drain them well in a colander to ensure they are not watery, which will help maintain their crispness.
Step 2
Remove the stems from the Korean chili peppers, slice them in half, and carefully scoop out the seeds. Then, thinly julienne them. Draining the chili peppers after cutting will also improve their texture.
Step 3
Slice the fish cakes into very thin strips. This will enhance the texture and allow the pickle brine to penetrate them more effectively.
Step 4
Bring a pot of water to a rolling boil. Blanch the prepared bean sprouts for about 30 seconds to 1 minute; avoid overcooking to preserve their crunch. Immediately rinse the blanched bean sprouts under cold water to stop the cooking process, then squeeze out any excess water. Briefly blanch the julienned fish cakes in hot water to remove any impurities, rinse them under cold water, and drain well. This process helps maintain the chewy texture of the fish cakes.
Step 5
Now, let’s make the delicious pickle brine! In a pot, combine 2 cups of water, 2/3 cup of brown rice vinegar, 1/2 cup of organic brown sugar, and 1/2 tsp of salt. Bring to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. It’s important to only simmer it briefly until dissolved. Add the lemon juice after turning off the heat to preserve its fresh aroma. (Adjust the sweetness by modifying the sugar and plum extract quantities according to your preference.)
Step 6
While the pickle brine is still hot, pour it directly over the prepared bean sprouts, fish cakes, and julienned chili peppers in a bowl. Pouring the hot brine over the ingredients helps to further sterilize and pickle them, keeping them fresher for longer.
Step 7
Next, add 1/3 cup of plum extract. If you prefer a sweeter taste or have reduced the sugar amount, this is the time to add the plum extract. Feel free to adjust the sweetness to your liking. Stir everything together well.
Step 8
Once all ingredients and the pickle brine are well combined, let the mixture cool down. Once completely cooled, transfer it to a clean airtight container and refrigerate. For the best flavor, allow it to chill and marinate in the refrigerator for at least 30 minutes before serving. Enjoy your crunchy, refreshing Bean Sprout and Fish Cake Pickle!
