Spicy and Sweet Seasoned Bean Sprouts
How to Keep Bean Sprouts Crispy! The Perfect Red Bean Sprout Salad Recipe
Bean sprouts are a staple on Korean tables! They are not only affordable and readily available but also incredibly versatile, perfect for salads, soups, and stir-fries. Today, we’re sharing a recipe for a delicious red bean sprout salad, seasoned with a spicy and sweet dressing that highlights their delightful crunch.
Blanching the Bean Sprouts
- 200g bean sprouts
- 1.5 liters water
Seasoning Ingredients
- 0.3 Tbsp minced garlic
- 1 Tbsp chopped green onions
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sesame oil
- 0.15 tsp salt
- 1 tsp tuna extract (or fish sauce)
- A pinch of toasted sesame seeds
- 0.3 Tbsp minced garlic
- 1 Tbsp chopped green onions
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sesame oil
- 0.15 tsp salt
- 1 tsp tuna extract (or fish sauce)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 200g of bean sprouts. Place them in a clean bowl and add enough water to cover. Gently swirl the bean sprouts with your hands and rinse them 3-4 times, changing the water each time. It’s important to wash them thoroughly to remove any dirt or debris.
Step 2
After washing, drain the bean sprouts well in a colander. Ensure excess water is removed, as this can make the final dish watery.
Step 3
Now it’s time to blanch the bean sprouts. Pour 1.5 liters of water into a pot and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the prepared bean sprouts. Gently stir them once or twice to prevent clumping.
Step 4
Cover the pot and blanch the bean sprouts for about 30 seconds to 1 minute. Be careful not to overcook them, as this will result in a loss of their crisp texture.
Step 5
Immediately drain the blanched bean sprouts into a colander to cool them down from the heat. Quickly rinse them under cold running water, gently tossing them to cool them completely. This step helps to maintain their crispness.
Step 6
After rinsing in cold water, drain the bean sprouts thoroughly in the colander again. Give them a good shake to remove any remaining water. This is key for the seasonings to adhere well.
Step 7
Chop the green onions finely and prepare 0.3 Tbsp of minced garlic. You can adjust the amount of green onions to your preference.
Step 8
In a large mixing bowl, add the drained bean sprouts, chopped green onions, and minced garlic.
Step 9
Add 1 Tbsp of sesame oil for a nutty aroma and flavor.
Step 10
Add 1 Tbsp of red pepper flakes (gochugaru) for a spicy kick. Feel free to add more if you prefer it spicier.
Step 11
Put on disposable gloves to avoid staining your hands. Gently toss the bean sprouts with the seasonings, ensuring the red pepper flakes evenly coat all the sprouts. Mix gently to avoid crushing the sprouts.
Step 12
Add 0.15 tsp of salt to season. Adjust the saltiness according to your taste.
Step 13
Add 1 tsp of tuna extract for a savory depth and gloss. If you don’t have tuna extract, a small amount of soy sauce or fish sauce can be used as a substitute.
Step 14
Once again, wearing disposable gloves, gently toss the bean sprouts while lightly shaking them to ensure the seasonings are evenly distributed. Layering the seasonings on top of the bean sprouts and then tossing helps to distribute them evenly and prevents a raw taste.
Step 15
Taste the salad and if it feels too bland, add a tiny bit more salt and mix again. Gently toss to combine.
Step 16
Finally, sprinkle some toasted sesame seeds on top. Your delicious red bean sprout salad is ready! Enjoy this crunchy, spicy, and sweet side dish with your meal.
