Bean sprout Kimchi
Well, have you ever heard of Bean sprout Kimchee? Perhaps you haven’t!… I am not talking about the bean sprout side dish, the Banchan.
Bean sprout Kimchee is common dish in southwest region(Chul-la Do) of South Korea and also up northern part(Ham-Gyoung Do) of North Korea. Northern Koreans add mustard and vinegar to the bean sprouts along with fish sauce to make their Kimchee more tangy, and Southwestern Koreans use fish sauce only.
So, do you call yourself a Korean food lover? Then you should try this recipe at least once in your lifetime.
Bean sprouts, Korean radish, Korean fish sauce (I use two different kinds but you can use just one. Anchovy sauce is a good option), Korean chili flakes, Asian chives, green onions, garlic, ginger, plum extract (or sugar)
I strongly suggest to use Korean radishes. They hold their crunchy texture in the Kimchee very well. I found daikon radish gets mushy easily.
This will help the radish to extract its moisture and prevent your Kimchee from becoming too watery later.
Looks submissive but still crunchy!
Let them cool and set aside.
For detailed instruction on how to cook bean sprouts properly, click here.
Cut chives into 2″ long slices.
Finely mince garlic and ginger.
Yields nice color and texture…
….gently squeeze them as you are mixing around.
Add more chili flake, plum extract(or sugar), and sesame seeds.
Important skill to master!
Lastly, drizzle sesame oil and toss well.
Or keep in the room temperature for a half to one day before you put in the fridge to enjoy perfectly fermented flavor next day.
This will get rid of fridge Kimchee smell.
This will be the answer for you.
Bean sprout Kimchee
- 400 g, 14oz bean sprouts cleaned
- 400 g Korean radish, about 1/3-1/2 length, peeled
- 2 t salt + 2t sugar
- 1/2 bunch Asian chives or 1 bunch green onions, cut into 2" long
- 1/2 medium carrots, peeled, optional
- 3 T Korean chili flakes (gochugaru), gochut-garu
- 2 garlic cloves finely minced
- 1 t ginger finely minced
- 1 1/2 T Korean anchovy sauce*
- 1 T Korean fish sauce*
- 2 t plum extract or 1t sugar
- 1 T roasted sesame seeds
- 1 t sesame oil
- *You can use just one kind of Korean fish sauce and increase the amount to 2 1/2T
- Thinly slice the radish, thinner than 1/8", and then cut them into thin sticks. Place them in a bowl and add 2t salt and 2t sugar. Mix well, set aside for 30 minutes. They will get wilted and seasoned. Rinse and drain. Squeeze the radish to remove extra moisture. Set aside.
- Meanwhile place bean sprouts in a pot with 1/4C water over medium heat. Cover with lid and cook until the steam comes out from the pan and reduce the heat to low. Cook 3-4 more minutes. Do not open the lid during cooking. Drain the sprouts in a colander and let them cool.
- Place radish in a large mixing bowl and add 2T chili flakes, garlic, ginger, fish sauces. Mix well by gentle massaging motion. Return the bean sprouts to the bowl, add chives, carrots, rest of chili flakes(1T), plum axtract, sesame seeds. Mix again with same gentle massaging motion to mingle the flavor into the ingredients.
- Taste it to see if seasoned well. You can adjust amount of fish sauce as you like.
- Drizzle sesame oil and toss well.
- You can serve right away or keep in the room temperature for a half day(or whole day during winter time) to let it fermented, and then store in the fridge to serve next day.
- Serve chilled to enjoy the flavor.
- Note: Store your Kimchee in a airtight glass or metal container in the fridge.