Crisp and Refreshing Bean Sprout Delight: Two Dishes from One Bag!
Crisp and Refreshing Bean Sprout Delight: Two Dishes from One Bag!
Effortless Korean Comfort Food! Make Refreshing Bean Sprout Soup & Savory Bean Sprout Salad with One Bag of Bean Sprouts
A beloved and versatile side dish, bean sprouts are a staple in Korean cuisine! With just one bag, you can effortlessly create both a warming, clear bean sprout soup and a refreshing, flavorful bean sprout salad. Learn the secret to making two delicious dishes that will elevate your everyday meals.
Ingredients for Refreshing Bean Sprout Soup- 1 bag (approx. 300g) fresh bean sprouts
- 1 Korean chili pepper (Cheongyang)
- 2 stalks scallions (green onions)
- 0.5 Tbsp minced garlic
- 4 cups (800ml) broth (anchovy-kelp broth recommended)
Seasoning for Bean Sprout Soup- 0.3 Tbsp tuna extract (fish sauce alternative)
- 0.5 Tbsp salted shrimp brine
- Pinch of sea salt to taste
Ingredients for Bean Sprout Salad (Moochim)- 1 handful of cooked bean sprouts
- Small amount of carrot
- 1 stalk scallion (green onion)
- 1 tiny pinch of MSG-based salt (Mat-so-geum)
- Sea salt to taste
- A little sesame oil
- A little toasted sesame seeds
- 0.3 Tbsp tuna extract (fish sauce alternative)
- 0.5 Tbsp salted shrimp brine
- Pinch of sea salt to taste
Ingredients for Bean Sprout Salad (Moochim)- 1 handful of cooked bean sprouts
- Small amount of carrot
- 1 stalk scallion (green onion)
- 1 tiny pinch of MSG-based salt (Mat-so-geum)
- Sea salt to taste
- A little sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly rinse the bean sprouts under running water. Place the rinsed bean sprouts and 1 cup of water in a pot. Cover tightly with a lid and simmer for about 3-4 minutes. It’s important to keep the lid on while simmering to prevent any fishy odor from escaping.
Step 2
Let’s prepare the vegetables for the soup. Cut the scallions into 2-3cm lengths. For the Korean chili pepper, slice it in half lengthwise and make a few small slits; this will help infuse its mild spice into the broth.
Step 3
After 3-4 minutes, immediately drain the cooked bean sprouts and rinse them quickly under cold water to cool them down and maintain their crispness. Set these aside for the salad. To the bean sprout cooking water, add the anchovy-kelp broth (4 cups). Then, add the prepared Korean chili pepper and scallions. For the minced garlic, place it in a cheesecloth or a fine sieve before adding it to the pot; this will ensure a clear broth without any garlic bits.
Step 4
Once the broth begins to boil, let it simmer gently for another minute to develop the flavors. Now, let’s season! Stir in the tuna extract (0.3 Tbsp) and salted shrimp brine (0.5 Tbsp). Taste and adjust the seasoning with sea salt if needed. Finally, add the chopped scallion greens and simmer briefly. Your refreshing and deeply flavorful bean sprout soup is ready!
Step 5
Now, let’s make the crisp bean sprout salad. Finely julienne the carrot. Chop the scallion into bite-sized pieces.
Step 6
In a mixing bowl, combine the drained cooked bean sprouts, the prepared vegetables (carrot, scallion), and the seasoning ingredients (1 tiny pinch of Mat-so-geum, sea salt to taste, a little sesame oil, a little toasted sesame seeds). Gently toss everything together with your hands until well combined. Be careful not to overmix, as this can make the bean sprouts mushy; a gentle toss is key.
Step 7
Congratulations! You’ve successfully made two delicious dishes – a warming bean sprout soup and a crisp bean sprout salad – all from a single bag of bean sprouts. Enjoy these simple yet nutritious and flavorful additions to your meal!
