Crispy and Spicy-Tangy Bean Sprout and Scallion Salad
The Perfect Pair with Meat: A Flavorful Bean Sprout and Scallion Salad
Here’s a recipe for a bean sprout and scallion salad that’s a fantastic match for grilled meats. Its spicy and tangy dressing is sure to awaken your appetite. The refreshing taste of bean sprouts and their crisp texture harmonize beautifully with the pungent scallions, creating a side dish that perfectly cuts through the richness of fatty meats.
Main Ingredients- 100g fresh scallion strands
- 100g crisp bean sprouts
Spicy-Tangy Salad Dressing- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp guk-ganjang (soup soy sauce)
- 1 Tbsp yangjo-ganjang (brewing soy sauce)
- 1 Tbsp maesilcheong (plum extract)
- 0.5 Tbsp sugar (or oligosaccharide)
- 1-2 Tbsp 2x concentrated vinegar (adjust to taste)
- 0.5 Tbsp sesame oil
- Sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp guk-ganjang (soup soy sauce)
- 1 Tbsp yangjo-ganjang (brewing soy sauce)
- 1 Tbsp maesilcheong (plum extract)
- 0.5 Tbsp sugar (or oligosaccharide)
- 1-2 Tbsp 2x concentrated vinegar (adjust to taste)
- 0.5 Tbsp sesame oil
- Sesame seeds
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Place them in a microwave-safe bowl while still slightly damp and microwave for about 2 minutes and 30 seconds until cooked. You can also steam them or blanch them in boiling water, but microwaving is a quick and easy method for small portions. After cooking, don’t rinse the bean sprouts with cold water. Instead, spread them out to cool down the heat; this helps maintain their crispiness.
Step 2
Cut the scallions into thin strands. Soak them in cold water for 10 to 20 minutes. This process mellows out their sharp, pungent flavor while enhancing their crunchy texture, making them perfect for the salad.
Step 3
Here are the prepared ingredients: cooled bean sprouts and drained scallions. Feel free to add other vegetables like thinly sliced onions or carrots to suit your preference and make the salad even more vibrant.
Step 4
Let’s make the dressing for the bean sprout and scallion salad. A mix of guk-ganjang and yangjo-ganjang provides a good savory base. If you prefer to avoid any fishy notes, using only guk-ganjang is also fine. For an extra boost of umami, consider adding a little fish sauce or tuna extract. Adjust the sweetness with maesilcheong, sugar, or oligosaccharide. Using a 2x concentrated vinegar helps prevent the salad from becoming too watery, so adjust the amount to achieve your desired tanginess.
Step 5
Salads tend to lose their flavor if they sit with dressing for too long, so it’s best to toss them right before serving. Prepare the dressing and vegetables in advance, and then mix together just the portion you plan to eat. Instead of adding all the dressing at once, start by coating the vegetables lightly, taste, and then add more dressing as needed. Finish with a drizzle of savory sesame oil and a sprinkle of sesame seeds for a perfectly delicious bean sprout and scallion salad!
