콩나물 무침 원리
Bean Sprout Salad
Blanch with lid ON for exactly 2 minutes — this traps steam that eliminates the raw beany smell. Season while warm so the sesame oil and garlic absorb into the sprouts.
Bean sprouts must be blanched with the lid on to prevent a raw, beany smell — the steam traps volatile compounds. Season immediately with sesame oil, garlic, and salt while still warm for maximum absorption.
응용 예시
Once you know this: Any cooked sprouts or greens + sesame oil + garlic + salt → namul. The lid-on blanching principle removes bitterness from any vegetable.
핵심 요소
핵심 원리
Close the lid and blanch for 2 minutes – this effectively removes any fishy smell while preserving a crisp texture.
핵심 단계
- 1Add the bean sprouts to boiling salted water, cover with a lid, and blanch for exactly 2 minutes.
- 2Rinse briefly under cold water, but do not soak. Instead, place in a sieve to drain excess water.
- 3While it's still warm, season the Korean radish with salt, garlic, and sesame oil in that order.
- 4Finally, add chives and sesame seeds.
초기 세팅
Cover and cook for 2 minutes (leaving the lid off will result in a fishy smell).
숙성 시간
To maximize flavor absorption, it's best to prepare Korean radish while it's still fresh and warm.
주 양념
Salt: 1 teaspoon; Garlic: 1 teaspoon; Sesame oil: 1 tablespoon; Toasted sesame seeds: 1 teaspoon.
같은 분류의 다른 기술
이 원리로 만드는 레시피
Pickled daikon radish sprouts.
초급Dashima (kelp), soybean sprouts, Korean radish pickle.
초급Crispy soybean sprouts with Korean radish dressing (for building a foundation of flavor).
초급음식 예시
등록된 음식 예시가 없습니다.