Nutritious & Delicious! Chive and Bean Sprout Salad (My Golden Recipe)
A Healthy and Flavorful Korean Side Dish: Chive and Bean Sprout Salad (My Own Special Recipe!)
Chives are known to purify the blood and were historically so prized that the saying goes, ‘One shouldn’t trade the first chives of spring for beef.’ I happened to have a generous bunch growing near my home, so I harvested them to create this wonderfully seasoned salad. It’s not only delicious but also packed with health benefits. Enjoy this vibrant dish that brings the freshness of spring to your table!
Main Ingredients- 1/2 bag of bean sprouts (approx. 150g)
- 1 bunch of chives (approx. 100g)
Seasoning Ingredients- 2 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1/2 Tbsp salt (or 1 Tbsp soy sauce for soup)
- 2 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1/2 Tbsp salt (or 1 Tbsp soy sauce for soup)
Cooking Instructions
Step 1
Prepare the fresh chives. If you’ve picked them yourself, wash them thoroughly. Store-bought chives are perfectly fine too.
Step 2
Wash the bean sprouts clean. I’m using half of the amount shown in the picture; the rest can be used for other dishes like Japchae or bean sprout soup.
Step 3
Fill a pot with plenty of water and bring it to a boil over high heat. This water is for blanching the bean sprouts.
Step 4
Once the water is boiling, add the prepared bean sprouts.
Step 5
Blanch the bean sprouts for about 2-3 minutes, or until they turn slightly translucent and retain a crisp texture. (Tip: To prevent a fishy smell, it’s best to blanch bean sprouts with the lid off. This also helps maintain their crispiness and fresh aroma.)
Step 6
Immediately drain the blanched bean sprouts and rinse them quickly under cold running water to stop the cooking process and cool them down. This step is crucial for preserving their crunch.
Step 7
For an even firmer, more refreshing texture, you can soak the bean sprouts in cold water for a few minutes. This will make them wonderfully crisp when mixed with the dressing.
Step 8
Drain the bean sprouts thoroughly in a colander. You can gently press them with your hands to squeeze out excess water. Too much water will dilute the seasoning.
Step 9
In a large bowl, combine the seasoning ingredients: gochugaru, perilla oil, sesame seeds, and salt (or soy sauce for soup). The minced garlic will be added later with the bean sprouts.
Step 10
Wash the chives and cut them into bite-sized pieces, about the length of your fingers. Cutting them too long can make them difficult to eat.
Step 11
Add the drained bean sprouts and the cut chives to the bowl with the seasoning base. Do not add the minced garlic yet.
Step 12
Now, add the minced garlic to the bowl along with the seasoning. Gently toss everything together, being careful not to mash the bean sprouts. Mix until the seasoning is evenly distributed. Taste and adjust the salt or soy sauce if needed. This salad is best enjoyed fresh!
