Bean sprouts recipe is always on my radar.
I like to buy bean sprouts as they are budget-friendly, a good source of protein, packed with vitamin C, and they are versatile to cook – such as stir-fry, pancake, soup noodles or eating as a salad, like the Koreans do.
Buy Washed Bean Sprouts to Save Time
Nowadays, you can buy bean sprouts in many supermarkets. I like those are washed and ready to cook, so to save time and effort to remove the bean skins(if it bothers you). Just open the package, throw them into a medium-high heat wok/pan to stir-fry, and you already have a dish ready.
Drain the Bean Sprouts REALLY WELL
If you don’t drain the bean sprouts well, and immediately mix them with the sauce, it’s no wonder that that taste will be bland, because the water diluted the sauce! So, after I blanched the bean sprouts, rinse them under cold water, and let them sit in a sieve for 30 minutes to drain. Toss them from time to time.
Ref. Korean Bean Sprouts Recipe (Video)
Note: I used the amount of seasonings as the video suggested, but only used 250 g bean sprouts. Also, soy sauce is used instead of salt.
Ingredients
Serves: 2-3
- 250 g bean sprouts
- 2 scallions
- 2 cloves garlic
- 2 tsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp toasted sesame
- 1 tbsp sesame oil
How to Make Korean Bean Sprouts Salad
- Blanch the bean sprouts in boiling water for a minute. Run them under cold water to stop them further cook. Put them into a sieve and drain. I let them sit for 30 minutes.
- Meanwhile, chop the scallions into rings and finely mince the garlic. Mix everything(except the bean sprouts) together in a bowl.
- After the bean sprouts are drained well, mix with the sauce thoroughly.
