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

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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 !

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

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



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