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)
- 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)
- 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