The Perfect Match! Chewy Enoki Mushrooms and Crunchy Bean Sprouts Salad
Chewy Enoki Mushroom and Crunchy Bean Sprout Salad
A surprisingly delightful combination of chewy enoki mushrooms and crisp bean sprouts! Introducing Enoki Mushroom and Bean Sprout Salad, a simple yet delicious side dish that’s a true ‘rice thief.’ It’s perfect for when you’re not feeling very hungry and adds a charming touch to any meal.
Main Ingredients
- 1 package Enoki mushrooms (approx. 100g after trimming)
- 1 bag Bean sprouts (approx. 250g)
- 1 stalk Scallions (white and green parts separated)
Seasoning Ingredients
- 2.5 Tbsp Soy sauce for soup (or 1.5 Tbsp fish sauce + a pinch of salt)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Corn syrup (or honey)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 2.5 Tbsp Soy sauce for soup (or 1.5 Tbsp fish sauce + a pinch of salt)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Corn syrup (or honey)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Place the rinsed bean sprouts in a pot with about 100ml of water, enough to partially cover them. Cover with a lid and boil over high heat for about 4-5 minutes. It’s best to cook them without the sprouts’ heads opening too much.
Step 2
Once the bean sprouts are cooked, drain them in a colander and let the steam escape slightly. Then, rinse them under cold water to cool them down. After rinsing, drain the bean sprouts thoroughly in a colander. Ensuring they are well-drained is crucial, as excess water can make the salad bland.
Step 3
Trim the base of the enoki mushrooms and separate them into individual strands. Bring a pot of water to a rolling boil, add the enoki mushrooms, and blanch for just 30 seconds before immediately removing them. (TIP: Using the water from cooking the bean sprouts is a convenient option and can add more flavor.) Rinse the blanched enoki mushrooms under cold water and squeeze out as much moisture as possible. Properly squeezing out the water helps maintain the chewy texture of the mushrooms.
Step 4
In a large bowl, combine all the seasoning ingredients. Add 2.5 Tbsp soy sauce for soup, 1 Tbsp gochugaru, 0.5 Tbsp ground toasted sesame seeds, 1 Tbsp corn syrup, 1 Tbsp sesame oil, and 1 Tbsp minced garlic. Mix well to create the seasoning sauce. Finely mince the white parts of the scallions and add them to the sauce for extra aroma and flavor.
Step 5
Add the drained bean sprouts and enoki mushrooms to the prepared seasoning sauce. Gently toss and mix with your hands, ensuring the seasoning coats all the ingredients evenly. Be careful not to mix too vigorously, as this can mash the bean sprouts or mushrooms.
Step 6
Finally, thinly slice the green parts of the scallions on a diagonal to add color and freshness to the salad. Add the sliced scallions and toss gently one more time to complete the delicious Enoki Mushroom and Bean Sprout Salad. Taste and adjust the seasoning if needed, adding a little more soy sauce or salt.
