Assorted Toppings and Bean Sprout Stir-fry
How to Make a Hearty Assorted Toppings and Bean Sprout Stir-fry
Sometimes, when enjoying a seafood stew, you crave that extra element of assorted toppings. This recipe for Assorted Toppings and Bean Sprout Stir-fry was created for just that craving. Enjoy a delightful mix of textures and flavors!
Main Ingredients- 1 handful of bean sprouts (approx. 150g)
- 1 handful of glass noodles (approx. 50g)
- 8 mini dumplings
- 10 pieces of rice cakes
- 15 shrimp
- 1/2 stalk of green onion
- 1 chili pepper (e.g., Korean Cheongyang chili)
- 1/2 onion
- 1 paper cup of water (approx. 200ml)
Seasoning Paste- 1 Tbsp gochujang (Korean chili paste)
- 1.2 Tbsp gochugaru (Korean chili flakes)
- 0.7 Tbsp sugar
- 1 Tbsp corn syrup
- 1 tsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1.2 Tbsp gochugaru (Korean chili flakes)
- 0.7 Tbsp sugar
- 1 Tbsp corn syrup
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, soak the glass noodles in cold water for about 30 minutes until softened. Drain them well in a colander.
Step 2
Soak the rice cakes in cold water for about 10 minutes as well. Gently separate them to prevent sticking.
Step 3
Rinse the shrimp under cold water to remove any impurities and pat them dry.
Step 4
Wash the bean sprouts thoroughly under cold running water to keep them crisp and drain well.
Step 5
Now, let’s make the delicious seasoning paste. In a bowl, combine 1 Tbsp gochujang, 1.2 Tbsp gochugaru, 0.7 Tbsp sugar, 1 Tbsp corn syrup, and 1 tsp minced garlic. Mix well. Taste and adjust the sugar or chili flakes to your preference for a perfect balance.
Step 6
Peel and thinly slice the onion into strips about 0.5cm thick.
Step 7
Cut the green onion into large, 3-4cm pieces. Both the white and green parts will add a wonderful aroma.
Step 8
Finely chop the chili pepper after removing the stem for a touch of heat. All your ingredients are now prepped and ready!
Step 9
Pour 1 paper cup of water (about 200ml) into a wide pan or wok and bring it to a boil over high heat.
Step 10
Once the water is boiling, add the soaked glass noodles, rice cakes, and mini dumplings. Stir occasionally to prevent them from sticking together.
Step 11
When the glass noodles are still slightly undercooked (about 3 minutes of boiling), add the sliced onion and chopped chili pepper. Stir well to distribute the ingredients, then cover the pan and cook for about 2 minutes to allow the vegetables to release their moisture.
Step 12
Remove the lid, add the prepared shrimp, and stir everything together gently. Shrimp cook quickly, so avoid overcooking.
Step 13
Now, add the bean sprouts and all the prepared seasoning paste. Quickly stir-fry everything by tossing the pan or using a spatula, ensuring the seasoning coats all the ingredients evenly. Keep the heat at medium.
Step 14
Cover the pan again and cook for about 1-2 minutes until the bean sprouts are slightly wilted. Be careful not to overcook them until they become mushy. Remove the lid and stir-fry quickly over high heat to reduce the sauce slightly.
Step 15
Finally, add the large pieces of green onion, toss briefly, and your delicious Assorted Toppings and Bean Sprout Stir-fry is ready! Serve immediately while hot.
