Tender and Aromatic Buckwheat Sprout Salad
Simple Summer Delicacy! Easy Buckwheat Sprout Salad Recipe for a Comforting Meal
This buckwheat sprout salad offers a tender texture and a mild, savory flavor that’s incredibly soothing for your stomach. Tossed with a delightful blend of soybean paste and chili paste, it’s an irresistible side dish that will have you reaching for more. Enjoy this charming summer banchan, easily prepared!
Main Ingredients- 300g fresh buckwheat sprouts
- 30g onion
- 1 Cheongyang chili pepper (for a bit of heat)
- A small amount of red chili pepper (for color)
- 1/2 Tbsp salt (for blanching)
Seasoning- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 tsp Maesilcheong (Korean plum extract)
- 2/3 Tbsp minced garlic
- 2/3 Tbsp crushed sesame seeds
- 2/3 Tbsp sesame oil
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 tsp Maesilcheong (Korean plum extract)
- 2/3 Tbsp minced garlic
- 2/3 Tbsp crushed sesame seeds
- 2/3 Tbsp sesame oil
Cooking Instructions
Step 1
First, bring a generous pot of water to a boil. Once boiling, add 1/2 Tbsp of salt and the 300g of thoroughly washed buckwheat sprouts. Blanch them on high heat for just about 2 minutes. This quick blanching helps preserve their crispness while removing any slight bitterness.
Step 2
Immediately transfer the blanched buckwheat sprouts to cold water and rinse them about twice to cool them down quickly. When squeezing out excess water, don’t press too hard. Gently press to remove most of the water, keeping them slightly moist. This prevents the sprouts from becoming mushy and maintains their freshness.
Step 3
Once the water is squeezed out, cut the buckwheat sprouts into bite-sized pieces. Aim for about 3-4 cm lengths, cutting them once horizontally and once vertically. Finely slice the onion into thin strips, and thinly slice the Cheongyang and red chili peppers diagonally after removing the seeds. The chili peppers add color and a touch of spice.
Step 4
In a mixing bowl, combine the seasoning ingredients: 1.5 Tbsp Doenjang, 1/2 Tbsp Gochujang, 2/3 Tbsp minced garlic, and 1/2 tsp Maesilcheong. Mix them well to create the dressing. Add the prepared buckwheat sprouts and sliced onions to the bowl. Gently toss everything together with your hands until well combined. Be careful not to overmix or squeeze too hard, as this can break down the delicate sprouts.
Step 5
Finally, add the sliced chili peppers for visual appeal and flavor, along with 2/3 Tbsp of sesame oil and 2/3 Tbsp of crushed sesame seeds. Gently mix once more. Your delicious buckwheat sprout salad is now ready! It’s great served immediately, or you can chill it in the refrigerator for a short while for an even more refreshing taste.
