Dad’s Recipe! Crispy and Fresh Seasoned Bean Sprouts
Soybean Sprout Salad with ‘Yeondu’ Cooking Essence: Dad’s Secret to No Watery Sprouts
My husband often makes this simple banchan, seasoned bean sprouts! Surprisingly, they always turn out much crispier and less watery than mine. I asked him for his secret, and he shared his easy technique. This dish is so delicious it’s a rice thief! Try following along. With just a few tips, anyone can make fantastic seasoned bean sprouts.
Key Ingredients for Seasoned Bean Sprouts- 300g fresh soybean sprouts
- 500ml water
- 0.5 Tbsp coarse sea salt (for blanching)
- 2 Tbsp Yeondu cooking essence (for umami!)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
In a pot, add 500ml of clean water and 0.5 Tbsp of coarse sea salt. Bring the water to a rolling boil over high heat. This initial step is crucial for flavoring the bean sprouts as they blanch.
Step 2
Place the bean sprouts in a clean bowl and gently rinse them under running water about twice. Be careful not to wash them too vigorously, as this can break them. Once rinsed, add the clean sprouts to the boiling water.
Step 3
When you add all the bean sprouts at once, the boiling water’s temperature will momentarily drop significantly. Don’t worry! Use chopsticks to gently loosen any clumps of sprouts. Let them sit for about 30 seconds. This is one of the secrets to keeping the sprouts delightfully crisp.
Step 4
After 30 seconds, gently flip the sprouts and wait for another 30 seconds. Blanching for a total of 1 minute will result in perfectly crisp bean sprouts. Overcooking will make them mushy, so timing is key!
Step 5
Quickly remove the blanched bean sprouts from the pot and place them in a colander. Be cautious as they will be hot.
Step 6
Rinse the bean sprouts in the colander under cold running water. This stops the cooking process and helps maintain their crispness. For an even cleaner taste, rinse them one more time with fresh filtered water. Let them drain naturally in the colander; do not squeeze them by hand! Squeezing will destroy their crunch.
Step 7
Once the bean sprouts have drained sufficiently in the colander, transfer them to a bowl. Add 2 Tbsp of Yeondu cooking essence and 1 Tbsp of toasted sesame seeds. Yeondu adds a clean, deep umami flavor that elevates the taste of the seasoned bean sprouts beyond what soy sauce alone can offer.
Step 8
Now, gently mix and toss the bean sprouts with the seasonings until well combined. After mixing, place a stable object (like a small bowl or stand) under one side of the main bowl, tilting it at an angle. This allows any excess water released from the sprouts to collect at one end, making it easy to pour off later. It’s a clever trick to prevent sogginess!
Step 9
While the sprouts are resting, you can tidy up the kitchen. You’ll notice that a good amount of water has accumulated at the tilted end of the bowl. Pour this water away cleanly. Then, transfer the delicious seasoned bean sprouts into an airtight container and refrigerate.
Step 10
Voilà! Your crispy, savory seasoned bean sprout salad is ready! ^^ It stays wonderfully crisp and delicious even after being refrigerated, without becoming watery. This simple yet special recipe is a must-try!
