Crispy & Flavorful! Hambajip-Style Seasoned Bean Sprouts Recipe
Crispy & Flavorful! Hambajip-Style Seasoned Bean Sprouts Recipe
Delicious Hambajip-Style Seasoned Bean Sprouts You Can Make at Home
Hello! As they say, ‘Rice strength is national strength.’ Bean sprouts, often called a national side dish, are not only affordable but also packed with health benefits, making them a regular on our dining tables. They are rich in Vitamin C, which helps prevent colds, relieve body aches, and even aids in detoxifying alcohol. Furthermore, they contain Vitamin A, fiber, methionine, saponins, and other minerals that are excellent for skin beauty. They also contain compounds that invigorate oxygen supply to brain cells, helping to maintain a youthful brain and enhance its function. Interestingly, the cultivation process increases the fiber content of bean sprouts, and they develop Vitamin C, which is not present in soybeans. Today, I followed a recipe for ‘Hambajip’ (a type of cafeteria or company mess hall) style seasoned bean sprouts I saw on YouTube. This dish offers a delightful crunchy texture and a deep umami flavor. Give it a try!
Main Ingredients- 400g bean sprouts
- 200ml water
- 1 sheet dried kelp (approx. 10x10cm)
- 1 handful chopped green onions (approx. 30g)
Cooking Instructions
Step 1
First, let’s start by preparing the bean sprouts thoroughly.
Step 2
Place the bean sprouts in a large bowl and fill it with water. Then, run tap water gently into the bowl. The bean husks are light and will naturally float to the top and be washed away. Rinse the sprouts, drain the water, and repeat this rinsing process 2-3 times until the water runs clear and most of the husks are removed.
Step 3
Drain the washed bean sprouts thoroughly. Excess water can make them mushy or impart a raw flavor. You can drain them in a colander or gently pat them dry with paper towels.
Step 4
Now, it’s time to blanch the bean sprouts. In a pot, combine the drained bean sprouts (400g), 200ml of cold water, and 1 dried kelp sheet. The secret to the Hambajip style is using less water and not adding salt initially. Too much water can toughen the sprouts, and blanching them with salt can also make them chewy as they absorb more liquid.
Step 5
Cover the pot with a lid and bring it to a boil over high heat. If you’re using a glass lid, you can easily monitor the boiling process. Once the water starts boiling vigorously, reduce the heat to medium and blanch for exactly 3 minutes. Be careful not to overcook them, as this will diminish their crispiness. Stick to the 3-minute mark.
Step 6
After 3 minutes, lift the lid. You’ll see that the bean sprouts are perfectly blanched and have a firm, crisp texture. They look delightfully crunchy already!
Step 7
Immediately rinse the blanched bean sprouts under cold running water to cool them down. This step is crucial for eliminating any unpleasant ‘beany’ smell and maintaining their crisp texture. Rinsing in cold water makes them even more firm and refreshing.
Step 8
Place the cooled bean sprouts in a bowl. First, add 2 tablespoons of sesame oil and toss them gently to coat. This sesame oil coating enhances their crispiness and adds a wonderful nutty aroma. Next, add 1 tablespoon of tuna extract, 1 teaspoon of salt (or seasoned salt), and 1 tablespoon of minced garlic. For that signature Hambajip depth of flavor, add a pinch of MSG enhancer (like Dasida) – this seems to be a key secret! (Apologies, the photo for seasoned salt was missed in the original!). If you prefer a hint of spice, you can add a little chili powder according to your preference.
Step 9
Finally, prepare your thinly sliced green onions. Ideally, use both the white and green parts for a beautiful color contrast, but today I only had the green parts available, so the color isn’t as vibrant. Add the chopped green onions and a generous sprinkle of toasted sesame seeds. Toss everything gently to combine. Your delicious Hambajip-style seasoned bean sprouts are now ready!
