Spicy and Sweet Stir-Fried Korean Chili Peppers and Bean Sprouts: The Ultimate Lunchbox Side Dish!
Spicy and Sweet Stir-Fried Korean Chili Peppers and Bean Sprouts: The Ultimate Lunchbox Side Dish!
Spicy Chili Pepper and Bean Sprout Stir-fry for a Delicious Lunchbox Side!
A fantastic combination of crunchy bean sprouts and chewy Korean chili peppers! The unique subtle spiciness and aroma of the Korean chili peppers elevate this simple bean sprout stir-fry to a whole new level of flavor. Complete your hearty lunchbox with this easy yet delicious dish.
Main Ingredients- 1 bag (approx. 200g) bean sprouts
- 10 Korean chili peppers (Ggwari-gochu)
- 1/4 carrot
Seasoning- 1/2 Tbsp coarse salt
- 2 Tbsp sesame oil
- 1/2 Tbsp coarse salt
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare all the ingredients thoroughly. Rinse the bean sprouts a couple of times under running water and drain. Remove the stems from the Korean chili peppers, wash them, and set aside. Peel the carrot before use.
Step 2
Slice the prepared carrot and Korean chili peppers into bite-sized pieces. Thinly julienne the carrot. For the Korean chili peppers, remove the seeds and then cut them lengthwise into halves before julienning. This helps the seasoning penetrate well and ensures they cook evenly.
Step 3
Fill a pot with plenty of water and bring it to a boil. Once boiling, add the rinsed bean sprouts and cover with a lid. Boil for about 3 minutes. It’s important to maintain a crunchy texture for the bean sprouts without overcooking them.
Step 4
Drain the boiled bean sprouts using a colander. Don’t discard the water the bean sprouts were boiled in; set it aside. This bean sprout cooking water will help the vegetables cook moistly during the stir-frying process and add a savory depth of flavor.
Step 5
Prepare a wide pan for stir-frying. First, add the julienned Korean chili peppers and carrots, then add the prepared bean sprouts. Drizzle in 1/2 Tbsp of coarse salt and 2 Tbsp of sesame oil. Add 5 Tbsp of the reserved bean sprout cooking water.
Step 6
Now, stir-fry everything over high heat quickly to combine the ingredients. Stir-fry for about 1-2 minutes until the Korean chili peppers are slightly tender and vibrant in color. Be careful not to overcook, as the bean sprouts can become mushy. Enjoy this crunchy and aromatic stir-fried Korean chili pepper and bean sprout dish with a warm bowl of rice!
