Jun 10 2016
I have a bean sprout problem. Or rather, I used to have a bean sprout problem. I don’t think any stir-fry is complete without the addition of a couple handfuls. But once that’s done, I’m left with an entire bag of bean sprouts that I don’t know what to do with, and that will turn bad in just a couple of days. But now, my problem has been solved, thanks to this Korean bean sprout salad.
Okay, I’ll admit, it does sort of look like worms (which makes me tip my hat to the Korean vendors selling it as street food every day.) But. It’s delicious with just a little bit of spice, and the sprouts don’t lose their crunchy texture, even with the blanching and dressing. I like to marinate mine in the fridge for an hour or two before serving to really boost the flavour and get everything really cold, but it will still keep for only a couple of days. That’s a bean sprout problem I have not yet been able to solve.
- 2 cups bean sprouts $1.32
- 1 cup water Free!
- 1 teaspoon salt $0.01
- 2 teaspoons chili powder $0.46
- 1 clove garlic, minced $0.01
- 1 tablespoon soy sauce $0.05
- 2 tablespoons sesame oil $0.20
- 4 green onions, chopped $0.28
- 1 jalapeno, minced $0.30
Total cost $2.63
Cost per serving $0.65
1.) Place the water in a medium-sized saucepan, along with the salt, and bring to a rapid boil. Add the bean sprouts and blanch for one minute. Using a slotted spoon, remove the sprouts from the pan and place in a bowl of ice water just until they’ve cooled. Remove and pat dry with paper towels before placing the bean sprouts in a large bowl.
2.) Meanwhile, thoroughly combine the chili powder, garlic, soy sauce, sesame oil, green onions, and jalapeno in a small bowl.
4.) Pour the seasonings over the bean sprouts and stir thoroughly to combine. Place in the fridge for 1 to 2 hours.
5.) Serve and enjoy!