Quote:
Sure... even though I'm too busy to go to the Korean market to get the sprouts, I'll share the recipe. Originally Posted by DollyR
Jayde, Do you have the bean sprout soup recipe?
100 g of soybean sprouts (콩나물 kongnamul)... for those of you who might not know these are NOT the sprouts you usually find in a supermarket. Those sprouts are mung bean sprouts. Soybean sprouts look like this:
http://health.chosun.com/wdata/photo...2000006_01.jpg
1 piece of daikon radish (무 mu) sliced into long matchsticks... preferably use the short fat Korean kind.... the skinny long Japanese kind does not taste the same. I usually prep the sprouts by pinching off the dry tail. It takes time but is a pleasant chore if you do it while talking to someone or even watching a movie or sitting outside. I know several people who don't do this but just rinse the sprouts. I prefer the tail off. The soup looks better, tastes better, and is more pleasant to eat this way.
2 green onions sliced in thin 3 cm long strips
1 fresh red pepper sliced into 3 cm strips
1 Tbsp minced garlic
a little sea salt
about 4 cups of fresh cold water
step 1: put the cold water in a pot with the sprouts and radish. Boil for 15 min.
step 2: when the sprouts seem to be just cooked through add the salt, green onion, red pepper, garlic, ..cook for a while longer until the flavor has seeped into the broth. Add a little red pepper flakes (not the kind with seeds) and cooked sliced beef if desired. Or just eat it vegetarian.
Usually if I am going to add beef.. I cook it differently. I chop up a tablespoon or 2 of beef, mix it with crushed sesame seed, add a little garlic and sea salt, and then brown it very slightly in the pan before adding the water and sprouts...oh, if you cook it this way the radish becomes an option because the soup will take on flavor from the beef. The radish still makes a good soup I just don't want you to think that it is necessary... make the soup even if you don't have it.