Crispy Seasoned Bean Sprouts Recipe
Crispy Seasoned Bean Sprouts Recipe
The Secret to Perfectly Seasoned Bean Sprouts, Even with Simple Ingredients!
Bean sprouts are a staple in many kitchens, yet achieving that perfect, non-fishy flavor can be tricky. This recipe reveals the secrets to eliminating any unpleasant bean taste while enhancing their natural savory notes. Small changes make a big difference!
For Blanching Bean Sprouts- 1 bag bean sprouts (approx. 220g)
- 1/2 tsp salt
- 700ml water
Seasoning- 1/5 tsp sugar
- 1 tsp gochugaru (Korean chili flakes)
- 1/2 tbsp tuna extract (or fish sauce)
- A little bit of the green part of green onion, finely chopped
- 1 tsp minced garlic
- 1 tsp sesame seeds, crushed
- 1 tbsp sesame oil
- 1/5 tsp sugar
- 1 tsp gochugaru (Korean chili flakes)
- 1/2 tbsp tuna extract (or fish sauce)
- A little bit of the green part of green onion, finely chopped
- 1 tsp minced garlic
- 1 tsp sesame seeds, crushed
- 1 tbsp sesame oil
Cooking Instructions
Step 1
Bring 700ml of water to a rolling boil in a pot with 1/2 tsp of salt. Adding salt raises the boiling point, allowing the bean sprouts to blanch at a high temperature, which helps them stay crispy and absorb a subtle seasoning. Use only a small amount of salt to avoid over-salting before adding other seasonings.
Step 2
Once the water is boiling vigorously, add the bean sprouts and blanch for just 1 to 2 minutes. Since we won’t be rinsing the sprouts with cold water, it’s best to slightly undercook them. The residual heat will continue to cook them gently after they’re removed from the boiling water, ensuring a tender yet firm texture.
Step 3
Immediately drain the blanched bean sprouts into a colander and spread them out to let the steam dissipate. Rinsing the bean sprouts with cold water or squeezing them too hard will cause osmosis, releasing excess water when seasoned and resulting in a mushy texture with a loss of crunch.
Step 4
Now it’s time to prepare the delicious seasoning for your bean sprouts! The ingredients are simple, but the order in which you add them makes a significant difference in the final taste. I’ll explain the specific order and the reasoning behind it in the following steps.
Step 5
The key to great seasoned bean sprouts is to add the seasonings sequentially, rather than all at once. This allows each flavor to meld gradually with the sprouts. Start by adding 1/5 tsp of sugar. Sugar acts as a flavor enhancer here, not just for sweetness, but to coat the sprouts and prepare them for the other seasonings.
Step 6
Next, add 1 tsp of gochugaru (Korean chili flakes) and gently mix. This step colors the sprouts beautifully. Adding the chili flakes first allows them to soften slightly with the sprouts’ natural moisture, ensuring a smoother texture in your mouth without any grittiness.
Step 7
Now, add 1/2 tbsp of tuna extract (or fish sauce). Introducing the saltiness after the sugar helps the flavors penetrate better and adds depth. While anchovy sauce or soy sauce can be used, tuna extract provides a clean, savory flavor without any fishy aftertaste.
Step 8
Finally, add 1 tsp of minced garlic, a small amount of chopped green onion (green parts only), and 1 tsp of crushed sesame seeds. Gently toss everything together to combine. To finish, drizzle in 1 tbsp of sesame oil for a glossy sheen and wonderful aroma. Your delicious and crispy seasoned bean sprouts are ready!
