Crispy Bean Sprout Salad Recipe
A Delicious Side Dish! Refreshingly Simple Bean Sprout Salad
Got leftover bean sprouts in the fridge that you don’t want to waste? Instead of letting them go bad, try making this refreshingly simple and flavorful bean sprout salad! We’ll share a special tip using ‘Yeondu’ (a Korean soy sauce alternative) to make it appealing even to picky eaters, along with detailed instructions on how to achieve that wonderfully crisp texture. This salad is perfect as a simple side dish for any meal or even as a healthy snack for kids. Let’s make this delightful bean sprout salad right now!
Main Ingredients
- 200g fresh bean sprouts
Seasoning Ingredients
- 1 Tbsp Yeondu Woori Kong (or soy sauce/fish sauce)
- 1/2 tsp minced garlic
- 1/2 Tbsp chopped scallions or green onions
- A drizzle of sesame oil
- A sprinkle of sesame seeds
- 1 Tbsp Yeondu Woori Kong (or soy sauce/fish sauce)
- 1/2 tsp minced garlic
- 1/2 Tbsp chopped scallions or green onions
- A drizzle of sesame oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
Let’s prepare our star ingredient: 200g of fresh bean sprouts! Bean sprouts are known for their health benefits. To make them more appealing to children, you can explain their benefits in a fun way, like, ‘These sprouts are like little heroes that help our bodies get rid of bad things!’ This way, they feel proud while eating and enjoy their meal even more.
Step 2
Washing them thoroughly is key. Place the bean sprouts in a colander and gently swish them around under running water until they are clean.
Step 3
Bring a pot of water to a rolling boil with a pinch of salt. Once the water is boiling vigorously, add the bean sprouts and blanch them for a very short time. The trick is to stir them gently with chopsticks for just a moment until they slightly wilt, then immediately remove them. If you overcook them, they’ll lose their crispness and become mushy. Since bean sprouts can even be eaten raw, just a quick blanch is perfect. You want them tender enough to be mixed but not so soft that they break easily.
Step 4
After blanching, quickly drain the bean sprouts into a colander and rinse them under cold running water. Think of it as giving them a refreshing cold shower! This step is crucial for maintaining their crisp texture. Don’t squeeze out the water with your hands; instead, let the excess water drain naturally by leaving them in the colander. While the water drains, you can prepare the other ingredients, saving you precious time.
Step 5
Finely chop your scallions or green onions. If you have leftover scallions from making kimchi, they add a wonderful aroma. Regular green onions work just fine if scallions aren’t available.
Step 6
Transfer the bean sprouts, from which the water has naturally drained, into a mixing bowl. Now, add 1/2 teaspoon of minced garlic to begin seasoning.
Step 7
Add 1 tablespoon of Yeondu Woori Kong for a mild, savory flavor. If Yeondu isn’t available, you can substitute it with soy sauce or fish sauce. However, for dishes intended for children, using Yeondu is highly recommended because it doesn’t have the strong fishy aroma that some children (and even adults) are sensitive to. If you use regular soy sauce, the color might be a bit darker, but the taste will be largely unaffected. If your children are hesitant about eating salads, definitely give Yeondu a try!
Step 8
Add the 1/2 tablespoon of chopped scallions that you prepared earlier to enhance the flavor.
Step 9
Finally, drizzle in a bit of sesame oil for a nutty aroma and sprinkle generously with sesame seeds.
Step 10
Now it’s time to gently mix everything together. Instead of vigorously tossing them, which can damage the delicate bean sprouts, use your fingertips to lightly toss and mix them as if scattering them. This gentle mixing method helps preserve their crispness. Mix them gently like this, and your delicious bean sprout salad will be ready!
