![]() Hi and welcome to the most delicious corner of the web! I love finding and trying new recipes and while many of them turn out to be mouth-watering dishes that become part of my regular menu, some recipe cards were clearly only meant for the trash bin. Remove and pat dry with paper towels before placing the bean sprouts in a large bowl.Ģ.) Meanwhile, thoroughly combine the chili powder, garlic, soy sauce, sesame oil, green onions, and jalapeno in a small bowl.Ĥ.) Pour the seasonings over the bean sprouts and stir thoroughly to combine. Sakamoto namul, or marinated bean sprouts. You can start munching on it immediately, but the bean sprouts absorb the dressing really nicely if you wait a couple hours. Toss the sprouts, dressing and green onions together. Drain well and squeeze the sprouts gently. ![]() Using a slotted spoon, remove the sprouts from the pan and place in a bowl of ice water just until they’ve cooled. Pour boiling water over and rest for 5 minutes. ![]() Add the bean sprouts and blanch for one minute. That’s a bean sprout problem I have not yet been able to solve.ġ.) Place the water in a medium-sized saucepan, along with the salt, and bring to a rapid boil. I like to marinate mine in the fridge for an hour or two before serving to really boost the flavour and get everything really cold, but it will still keep for only a couple of days. It’s delicious with just a little bit of spice, and the sprouts don’t lose their crunchy texture, even with the blanching and dressing. Okay, I’ll admit, it does sort of look like worms (which makes me tip my hat to the Korean vendors selling it as street food every day.) But. But now, my problem has been solved, thanks to this Korean bean sprout salad. Dry the bean sprouts then add to a bowl and combine with scallion, garlic, sesame oil, sesame seeds, sugar, and salt. Blanch bean sprouts for 1-2 minutes, then remove and rinse under cold water to stop the cooking process. Bring a pot of water to a boil and add salt. But once that’s done, I’m left with an entire bag of bean sprouts that I don’t know what to do with, and that will turn bad in just a couple of days. Rinse and clean bean sprouts and set aside. I don’t think any stir-fry is complete without the addition of a couple handfuls. Or rather, I used to have a bean sprout problem.
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