Saturday, September 18, 2010
A very low-carb and nutritious dish
Recipe #30: Korean soybean sprout salad
One of my mother's friends paid us a visit today. Although she had already eaten lunch, my mother offered her some light dishes, which included a really good Asian green salad, a delicious Korean soybean sprout salad, vegetarian pot stickers, banana bread, two types of Japanese style heavy cream bread with (one with raisins and one with chocolate).
After eating, the friend told my mother that she admired her skills and asked to take home the food to share with her family. The friend has asked us to post the recipe so she could learn how to make it.
Cooking the soybeans to perfection was taught by a friend of my mother who grew up in South Korea. Along with my mothers "secret" recipe, this dish is especially good.
1. 1 lb. soybean sprouts
2. 1/2 tsp. salt
3. 1 tsp. Korean chili powder
4. 2 Tbsp. garlic, minced
5. 1/4 c. chopped green onion
6. 2 tsp. rice wine vinegar (optional)
7. 1 tsp. sesame seeds (optional)
1. Wash soybean sprouts and drain.
2. Put cleaned sprouts in a 5-qt. pot. Add water so that it just covers the beans.
3. Cover and bring to a boil.
4. As soon as it boils, turn off heat immediately.
5. When steam clears, drain well in a colander, and set aside.
6. Add green onions, garlic, and season mixture with salt, sesame oil and chili powder. If you want to add rice wine vinegar, do so now.
7. Toss until well coated with the seasoning.
8. Sprinkle sesame if you like.
1. We generally sometimes add vinegar or sesame, but not both. You can add them if you like.
2. Different brands of chili powder have different levels of spiciness, so adjust the amount to your liking. Usually 1 tsp. is enough. We just use a pinch because I don't eat that much of spicy food.
3. We pick only the green onions that are fresh and slender. This improves the presentation of the dish.