Crisp Bean Sprouts and Sweet Egg Garnish with Aromatic Mustard Dressing: Sukju Gyeoja Naengchae
The Perfect Recipe for the Zesty and Sweet ‘Sukju Gyeoja Naengchae’
Introducing ‘Sukju Gyeoja Naengchae’, a delightful dish featuring the crispness of bean sprouts, the tenderness of egg garnish, and a refreshing, sweet, and spicy mustard dressing, perfect for any special occasion or guest serving. Its vibrant flavors and aromas will stimulate your appetite, and the recipe is simple enough for anyone to follow with ease. Elevate your everyday meals or impress your guests with this wonderful creation.
Main Ingredients- 300g fresh bean sprouts
- 4 fresh eggs
- 1 crisp cucumber
- 1/3 sweet carrot
- 3 fragrant shiitake mushrooms
Mustard Dressing- 1 Tbsp pungent Korean mustard powder (yeon-gyeja)
- 1 tsp minced garlic
- 1 Tbsp refreshing vinegar
- 2 Tbsp sweet plum extract (maesil-aek)
- 1 pinch of salt for basic seasoning
- 1 tsp sugar for sweetness
- 1/2 Tbsp savory soy sauce
- 1/2 tsp fragrant sesame oil
- 1 pinch of salt for taste
- 1/2 tsp fragrant sesame oil
- 1/2 tsp toasted sesame seeds for nuttiness
- 1 Tbsp pungent Korean mustard powder (yeon-gyeja)
- 1 tsp minced garlic
- 1 Tbsp refreshing vinegar
- 2 Tbsp sweet plum extract (maesil-aek)
- 1 pinch of salt for basic seasoning
- 1 tsp sugar for sweetness
- 1/2 Tbsp savory soy sauce
- 1/2 tsp fragrant sesame oil
- 1 pinch of salt for taste
- 1/2 tsp fragrant sesame oil
- 1/2 tsp toasted sesame seeds for nuttiness
Cooking Instructions
Step 1
First, bring water to a rolling boil and add a pinch of coarse salt. Briefly blanch the fresh bean sprouts for about 30 seconds to 1 minute. Be careful not to overcook them, as they will lose their crispness. Immediately transfer the blanched bean sprouts to ice water or cold water to cool them down rapidly, which helps maintain their crunchy texture.
Step 2
Once the bean sprouts have cooled completely, rinse them under running water a couple of times to remove any remaining heat and drain them thoroughly. Excess water can dilute the flavor. Place the drained bean sprouts in a bowl, add a pinch of salt, 1/2 teaspoon of sesame oil, and 1/2 teaspoon of toasted sesame seeds. Gently toss them together with your hands to coat evenly, creating the base for your cold salad.
Step 3
Separate the egg whites and yolks into two different bowls. Lightly season each with a pinch of salt. Heat a lightly oiled pan over low heat and thinly cook the egg into crepes or omelets. Once both colored egg garnishes are cooked, let them cool completely, then slice them into thin strips for presentation.
Step 4
If using fresh shiitake mushrooms, wash them thoroughly, remove the stems, and slice them thinly. If using dried shiitake mushrooms, rehydrate them in lukewarm water until softened before slicing. Lightly oil a pan and stir-fry the sliced mushrooms seasoned with 1/2 tablespoon of soy sauce and 1/2 teaspoon of sesame oil until fragrant. Allow the cooked mushrooms to cool completely.
Step 5
Now it’s time to plate your beautiful dish. In the center of a serving plate, artfully arrange the seasoned bean sprouts. Around the bean sprouts, arrange the julienned egg garnish, shredded carrots, and sliced cucumber (prepared by julienning), and the stir-fried shiitake mushrooms in a colorful and appealing manner.
Step 6
Let’s make the key element: the mustard dressing. In a bowl, combine 1 tablespoon of Korean mustard powder, 1 teaspoon of minced garlic, 1 tablespoon of vinegar, 2 tablespoons of plum extract, 1 pinch of salt, 1 teaspoon of sugar, and 1/2 tablespoon of soy sauce. Whisk thoroughly with a whisk or spoon until the sugar and salt are completely dissolved. (Tip: You can adjust or omit the sugar depending on your preference, as the plum extract provides sweetness.) Drizzle the chilled mustard dressing over the assembled salad just before serving for a perfectly spicy, tangy, and sweet Sukju Gyeoja Naengchae.
