Fish Cake and Bean Sprout Salad
Fish Cake and Bean Sprout Salad
Crispy and Flavorful Fish Cake and Bean Sprout Salad Recipe
A beloved side dish that frequently graces our tables, ‘muchim’ (seasoned salads) are a staple. Today, we’re elevating the classic bean sprout salad by adding savory fish cakes, creating an ‘Eomuk Kongnamul Muchim’ that’s even more delicious. It’s simple yet wonderfully mild and tasty.
Ingredients- Bean sprouts 280g
- Square fish cakes 3 sheets
- Scallions, a small amount (chopped)
- Water 50ml (for blanching bean sprouts)
- Fish sauce 1 Tbsp (or anchovy sauce)
- Soy sauce 2/3 Tbsp
- Gochugaru (Korean chili flakes) 2/3 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds, a small amount (crushed for extra flavor)
Cooking Instructions
Step 1
Rinse the bean sprouts thoroughly under running water to remove any debris. Drain them well in a colander.
Step 2
Cut the square fish cakes into thin strips (about 0.5cm thick). Finely chop the scallions.
Step 3
Now, let’s blanch the bean sprouts in a special way! In a wide pot, combine 50ml of water and 1 Tbsp of fish sauce (you can substitute with anchovy sauce if you don’t have fish sauce). Spread the drained bean sprouts at the bottom of the pot, then layer the sliced fish cakes on top, covering the bean sprouts like a blanket.
Step 4
Cover the pot tightly with a lid. This steaming method is a secret to keeping the bean sprouts crisp and infusing them with the fish cake’s flavor, without needing to blanch them separately. Cook over medium-high heat for 4 minutes. Turn off the heat and let it steam, covered, for another 30 seconds. This will make the bean sprouts extra crunchy and nutty. Once cooked, transfer the bean sprouts and fish cakes to a colander to cool slightly. You’ll notice a delightful, firm texture unlike bean sprouts boiled directly in water.
Step 5
Once the bean sprouts and fish cakes have cooled down a bit, add 2/3 Tbsp of soy sauce and 2/3 Tbsp of gochugaru. Gently mix everything together.
Step 6
Finally, drizzle in 1 Tbsp of sesame oil and a generous amount of toasted sesame seeds. Give it a quick toss to combine, and your delicious Fish Cake and Bean Sprout Salad is ready! Crushing the sesame seeds before adding them will release even more wonderful aroma and flavor.
