That means, it's time for our Cooking Thursday and today I'm sharing this recipe for Spicy Bean Sprouts. It's something that the family and I always used to enjoy back in Arizona, when we ordered from our favorite Korean place Takamatsu.
If you like spicy food, this is one you'll have to try.
Spicy Bean Sprouts
1/2 lb. blanched sprouts
1 1/2 tsp. Fish sauce
2 Tsp. Gochugaru, AKA Korena red pepper flakes (I just used the red chili flakes I had on hand)
2 tsp. Sesame oil
1/8 tsp. Black pepper
1 Clove garlic, minced (approximately 1 tsp.)
1 Green onion, chopped (approximately 1 Tbs.)
Take brown and black bits on soybean sprouts, and wash throughly under cold water. Drain and set aside.
Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to boil in a large pot. Add 1Tablespoon salt. Add clean soybean sprouts and cover immediately. Cook it over high heat for 4 minutes then remove from heat. Let it seat for 1 more minutes. Do not open lid during this cooking/resting time unless you might end up with unpleasant smell of soybean sprouts. Also make sure you count the time because you don’t want to over cook it.
When it’s time, uncover and drain soybean sprout; since under cold water and drain completely.
Add prepared sprouts in a mixing bowl; gently mix all ingredients together using your hand until everything combined well.
These will last about 5 to 7 days.