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 !
Recipe is as follows:
1. Spicy Korean Radish
- 1/2 small Korean radish, 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 Korean fish sauce (for Vegan version, replace with 1 tsp of salt)
- 2 tsp of Mirin
- 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.
For the 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.
- Mix the cooled bean sprout, Korean radish and sesame oil. Garnish with coriander & toasted sesame