Crispy Seasoned Bean Sprouts (Kongnamul Muchim)
A Birthday Feast Prepared with Heart for My Husband
On the 12th day of the lunar month, it was my husband’s birthday yesterday. My daughter, who is home from school, and I went shopping for gifts and groceries. Since it was a Saturday and I didn’t have to go to work, I prepared a leisurely birthday meal. I’m sharing the menu items, from the main dishes to the refreshing side dishes, all prepared with the care of a chef.
Birthday Feast Menu- 1. Grilled Fish
- 2. Crispy Seasoned Bean Sprouts
- 3. Fragrant Perilla Leaf Salad
- 4. Chewy Zucchini Pancakes
- 5. Crispy Eggplant Pancakes
- 6. Hearty Sea Tangle Hamburg Steaks
- 7. Generous Japchae (Stir-fried Glass Noodles)
- 8. Rich Beef and Seaweed Soup
Cooking Instructions
Step 1
1. Grilled Fish: Heat a frying pan over medium heat. Place the prepared fish in the pan and grill until golden brown and crispy on both sides. Ensure it’s cooked through, with a crispy exterior and moist interior. Serve the cooked fish attractively on a plate. (Tip: Adjust the cooking time according to the type of fish.)
Step 2
2. Seasoned Bean Sprouts: Rinse the fresh bean sprouts thoroughly under running water. Place the bean sprouts in a pot with a little water (enough to cover the sprouts) and cover with a lid. Bring to a boil over high heat. Once boiling, reduce to medium heat and cook until the bean sprouts are tender yet still crisp. (Tip: Avoid opening and closing the lid frequently, as this can cause a fishy smell. It’s best to keep the lid closed throughout the cooking process.)
Step 3
Drain the cooked bean sprouts well. Transfer them to a large bowl. Add minced garlic, soy sauce (or salt), sesame oil, and sesame seeds. Gently toss everything together with your hands until well combined. Taste and adjust seasoning as needed. You’ll have delicious, crisp seasoned bean sprouts!
Step 4
3. Seasoned Perilla Leaves: Wash the perilla leaves and trim off the stems. Cut them into bite-sized pieces, usually into 3-4 sections. Blanch the perilla leaves in boiling water for a short time. (Tip: Don’t over-blanch; about 10-15 seconds is enough to prevent them from becoming mushy.)
Step 5
Rinse the blanched perilla leaves in cold water and gently squeeze out excess water. Place the perilla leaves in a bowl and add minced garlic, soy sauce, sesame oil, and sesame seeds. Gently mix with your hands until evenly coated. This creates fragrant and tender seasoned perilla leaves.
Step 6
4. Zucchini & 5. Eggplant Pancakes: Wash the zucchini and eggplant. Slice them into rounds about 0.5 cm thick. Lightly sprinkle the sliced zucchini and eggplant with salt and let them sit for about 10 minutes to draw out moisture. (Tip: Salting helps the pancakes become firmer and enhances their flavor.)
Step 7
Gently pat the salted zucchini and eggplant dry with a paper towel. Lightly coat them with flour, then dip them in beaten egg. Heat a generous amount of oil in a frying pan and cook over medium-low heat until golden brown and crispy on both sides. Drain the cooked pancakes on paper towels to remove excess oil.
Step 8
6. Sea Tangle Hamburg Steaks: Place the ground pork in a bowl. Mash the squeezed tofu (ensure all excess water is removed) and add it to the pork. (Tip: Thoroughly draining the tofu is crucial to prevent the hamburg steaks from falling apart.)
Step 9
Finely chop the cleaned sea tangle (hijiki seaweed) and the deseeded chili peppers. Add the chopped sea tangle, chopped chili peppers, an egg, and breadcrumbs to the meat and tofu mixture. Season with salt and pepper. Knead the mixture thoroughly until it becomes sticky and well combined.
Step 10
Divide the mixture into portions and shape them into flat, thick patties (hamburg steak shape) with your hands. Avoid making them too thick, as they might not cook through evenly.
Step 11
Heat perilla oil (or cooking oil) in a frying pan over low heat. Place the hamburg steaks in the pan, cover with a lid, and cook slowly until golden brown without burning. Ensure they are cooked all the way through.
Step 12
In a small saucepan, combine soy sauce, plum extract, and water. Bring to a boil. Once boiling, gradually add a cornstarch slurry (cornstarch mixed with water) to thicken the sauce to your desired consistency. (Tip: You can add sugar or corn syrup to adjust the sweetness.)
Step 13
Slice the onion and bell pepper into bite-sized pieces, similar in size to the hamburg steaks. Lightly oil a pan (you can use the same one as for the steaks) and stir-fry the onion and bell pepper briefly. They should remain slightly crisp.
Step 14
Arrange the cooked hamburg steaks and the lightly stir-fried onion and bell pepper attractively on a serving plate. Generously pour the prepared sauce over the hamburg steaks.
Step 15
Finally, garnish with fresh baby greens and fresh cherries for a beautiful and delicious presentation of the Sea Tangle Hamburg Steaks.
Step 16
7. Japchae: Wash and finely julienne the onion, carrot, and bell pepper separately. Lightly oil a pan and stir-fry each vegetable with a pinch of salt until tender-crisp. (Tip: Stir-frying vegetables separately preserves their individual flavors and textures.)
Step 17
Marinate the beef (for soup or stew) with japchae seasoning (soy sauce, sugar, minced garlic, sesame oil, pepper, etc.). Stir-fry the marinated beef separately in a pan and set aside.
Step 18
Boil the glass noodles (dangmyeon) in water until tender. Rinse the cooked noodles in cold water and drain well. Heat oil in a pan and stir-fry the noodles, seasoning with regular soy sauce (jin-ganjang) for color and flavor. (Tip: Stir-frying with soy sauce gives the noodles a beautiful color and enhances their savory taste.)
Step 19
Add the stir-fried vegetables and beef to the pan with the cooked noodles. Stir-fry everything together until well combined and heated through.
Step 20
Finish by drizzling with sesame oil and sprinkling with toasted sesame seeds and a pinch of pepper. Your hearty and delicious Japchae is now complete.
Step 21
8. Beef and Seaweed Soup: Soak dried seaweed in cold water until softened, then rinse thoroughly and cut into bite-sized pieces. Heat sesame oil in a pot and stir-fry the soaked seaweed until softened. Add the beef (cut for soup) and stir-fry together.
Step 22
Once the beef is half-cooked (the pink color disappears), add 3 cups (approx. 600ml) of water and bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for another 10-15 minutes to allow the flavors of the seaweed and beef to fully infuse the broth. Season with soy sauce or salt to taste for a deep and rich Beef and Seaweed Soup.
