Elegant Jesa Radish and Bean Sprout Stir-fry, Made All at Once
How to make a simple and delicious Jesa-style radish and bean sprout stir-fry in one pan
Introducing a clean and delicious Jesa-style radish and bean sprout stir-fry, prepared with care. Try this practical recipe that saves time and reduces cleanup by cooking everything in one go.
Main Ingredients
- 400g radish (approx. 1/4 of a medium radish)
- 350g bean sprouts (about one handful)
- 2 cups water (400ml)
Seasoning & Others
- 1 Tbsp perilla oil
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp cooking wine (Mirin)
- 2 bouillon cubes (or anchovy-kelp broth)
- A pinch of toasted sesame seeds
- 1 Tbsp perilla oil
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp cooking wine (Mirin)
- 2 bouillon cubes (or anchovy-kelp broth)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, carefully sort through the bean sprouts, removing any dark or damaged ones. For a refined Jesa dish, trim off the long root tails. While normally you can leave the tails on as they are rich in asparagine, for ancestral rites, neatness is paramount.
Step 2
Prepare about 400g of radish. Start by slicing it vertically into approximately 0.5cm thick pieces. Then, cut these slices into strips of a consistent length that fits the pot. Cutting the radish into uniform lengths will ensure the dish looks neat when finished. (Tip: To avoid uneven lengths, it’s best to slice them into pieces first, then julienne.)
Step 3
Get a shallow pot or a wok ready. Add the bean sprouts first. Drizzle in 1 Tbsp of perilla oil, 1 Tbsp of cooking wine, and add half of the salt (1/2 Tbsp). Gently stir-fry the bean sprouts, being careful not to break them. Sautéing until the bean sprouts release a subtle sweetness is recommended.
Step 4
Pour 2 cups (400ml) of water over the stir-fried bean sprouts. Add 2 bouillon cubes. If the bouillon cubes don’t dissolve easily, you can dissolve them in the 2 cups of water beforehand and then pour the mixture into the pot. Using homemade anchovy-kelp broth will add an even deeper savory flavor.
Step 5
Once the water and bouillon cubes are added, cover the pot with a lid and let it simmer over medium heat for about 5 minutes to tenderize the bean sprouts. Be careful not to overcook them, as they can become mushy.
Step 6
When the bean sprouts are cooked to your liking, gently push them to one side of the pot, creating a space. This space will be used for cooking the next ingredient.
Step 7
Place the julienned radish into the created space. Add the remaining half tablespoon of salt to season. You can adjust the amount of salt according to your preference. Be mindful not to make it too salty as you add more.
Step 8
After adding the radish, let it simmer together for about 2 minutes. Once the radish starts to turn slightly translucent, turn off the heat. Allow the residual heat from the pot to gently cook the radish through, ensuring it becomes tender without losing its natural sweetness.
Step 9
This radish and bean sprout stir-fry, completed in one pan, is visually appealing and tastes wonderful. It’s perfect for Jesa dishes and offers the practical benefits of saving time and reducing dishes. A final sprinkle of toasted sesame seeds adds a lovely nutty flavor and completes this versatile recipe.
