Pickled daikon radish sprouts.
Bean Sprout SaladIngredients
- 200g of tteok (Korean rice cakes).
- 1 tablespoon all-purpose flour (for rinsing).
- 300g of soybean sprouts.
- 200ml of water (for steaming).
- 1/3 teaspoon of salt (for blanching).
- 2 tablespoons of doenjang (Korean fermented soybean paste).
- 1 green chili pepper.
- 1 tablespoon of minced garlic.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 tablespoon of sesame oil.
- 2 tablespoons of vinegar.
- 0.5 tablespoon of sugar.
- Grated onion, equivalent to 1/3 of an onion.
- 2 tablespoons of black sesame seeds (1 tablespoon ground).
Instructions
In a bowl, combine the rice with a little flour and water. Knead it vigorously for about 5 minutes, then rinse thoroughly. Finally, cut the rice into bite-sized pieces.
Place the bean sprouts in a pot, add 200ml of water, cover with a lid, and steam over high heat for 3 minutes and 40 seconds.
The blanched bean sprouts should be immediately transferred to a colander, then plunged into ice water to stop the cooking process and cool them down. Finally, drain the excess water.
In the water used to boil the bean sprouts, add 1/3 teaspoon of salt and briefly blanch the seaweed (tofu skin). Then, rinse it under cold water.
In a separate bowl, take some of the broth from the pot and mix it with doenjang (fermented soybean paste), green chili peppers, minced garlic, guk-ganjang (soup soy sauce), sesame oil, vinegar, sugar, finely chopped onion, and sesame seeds (half crushed). This mixture will be used as a seasoning.
Mix the blanched bean sprouts and seaweed with a little seasoning and lightly coat them. Then, make Korean radish chips.