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

Ingredients

• 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)

Method

• 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

Ingredients

• 1 pack of bean sprout
• sesame oil
• coriander, chopped, for garnish (optional)
• sesame seeds, for garnish (optional)

Method

• 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

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