I have been happily making my own kimchi for a while now and although I have always known that there are many types of kimchi, of which cabbage kimchi is just one, I have yet to try any others. When I came across this recipe for a bean sprout kimchi on Beyond Kimchi I jumped at the chance to make it. As its name suggests, the main component of this kimchi is bean sprouts and I really liked the sound of crunchy and juicy bean sprout version of kimchi. After the bean sprouts we see a lot of common elements from the cabbage kimchi including the radish, carrot, garlic, green onions, fish sauce and of course the gochugaru or Korean chili pepper flakes. Once again I replaced the sugar in the recipe with a grated pear to add the sweetness. One thing that I liked about this recipe was the use of the toasted sesame oil which added an amazing aroma. I am thoroughly enchanted by this new form of kimchi and I can't wait to use it in something! That is if it does not disappear to snacking before I get a chance to. :)
Bean Sprout Kimchi
(makes 4+ cups)Printable Recipe
Ingredients:
1 pound daikon radish (peeled and shredded)
* coarse grained salt
1 pound bean sprouts (rinsed)
1 carrot (shredded)
4 green onions (cleaned, trimmed and cut into 2 inch length)
1/2 Asian pear (grated)
1/4 cup gochugaru
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
3 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon sesame seeds (toasted)
1 teaspoon sesame oil
1 pound daikon radish (peeled and shredded)
* coarse grained salt
1 pound bean sprouts (rinsed)
1 carrot (shredded)
4 green onions (cleaned, trimmed and cut into 2 inch length)
1/2 Asian pear (grated)
1/4 cup gochugaru
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
3 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon sesame seeds (toasted)
1 teaspoon sesame oil
Directions:
1. Salt the radish, let sit for 30 minutes, rinse and squeeze dry.
2. Parboil the bean sprouts in 1/4 cup water, covered, for 4 minutes, drain and let cool.
3. Mix everything with your hands until well combined.
4. Enjoy fresh or let it sit at room temperature for a half a day to let fermentation start.
5. Store in fridge and enjoy chilled.
1. Salt the radish, let sit for 30 minutes, rinse and squeeze dry.
2. Parboil the bean sprouts in 1/4 cup water, covered, for 4 minutes, drain and let cool.
3. Mix everything with your hands until well combined.
4. Enjoy fresh or let it sit at room temperature for a half a day to let fermentation start.
5. Store in fridge and enjoy chilled.
Use in:
Bean Sprout Kimchi Ahi Tuna Tostadas
Similar Recipes:
Simple Kimchi
Kimchi
