Asian bean sprout salad with homemade instant radish kimchi and sesame oil.

Bean sprout salad with spicy instant radish kimchi

As a Cantonese grown up in southern China in the 70s, bean sprout dishes were a regular on the dinner table because it was very cheap.  My grandmother grew the bean sprouts herself in a large brown urn under the stairs. My childhood memory of bean sprouts was always a stir fry watery dish with very little flavor. It was not until I arrived in Australian and had the opportunity to taste Korean food, to learn that it could be spiced up and taste so wonderful.

Step 1. instant Korean radish kimchi

  • 1/2 small Asian white radish (daikon), julienne
  • 4 cloves of garlic, minced
  • 1/2 onion, thinly sliced
  • 1/2 cup of Korean red pepper powder
  • 1 tsp of sugar
  • 2 tsp of fish sauce
  • 2 tsp of mirin or white wine
  • 2 tsp of rice flour
  • 50ml of water (add more water if needed)
Chinese white radish
Chinese white radish
Korean pepper flake
Korean red pepper flake
  • Mix rice flour and water, bring to boil to make a ‘gravy’; add more water if needed;  cool slightly.
  • In a mixing bowl, mix the gravy and all other ingredients well; leave aside for 30 minutes.

Step 2. bean sprout salad

  • 1 pack of bean sprout
  • sesame oil
  • coriander, chopped, for garnish (optional)
  • sesame seeds, for garnish (optional)
Bean sprouts
Bean sprouts
  • Clean bean sprout thoroughly;  bring a pot of water to boil, add bean sprout; bring to boil again; drain bean sprout in a a colander; run the bean sprout in colander under running cold water to cool; shake off excess water
  • Toss the bean sprout with spicy radish kimchi and sesame oil; garnish with coriander & toasted sesame


Bean sprout salad with spicy Korean radish  (gluten free, Vegan)


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