Here’s to not being sick this season…
28 Oct
While I wouldn’t say that bean sprouts are my favorite, the only time I actually want to eat it is around this time of year. Why?
Seasons are a-changing and that means everyone is sharing their lovely germs with the world.
In addition to having a flu shot today, I obsessively wash my hands – rub for more than 30 seconds (check), then rinse off with hot water (check) and towel dry (check).
But this is not a health blog. So I will get to my recipe now.
Recipe: Kong Namyul Gook – Bean sprout soup
Makes 2 servings
Ingredients:
1/2 pound of mung bean sprouts, washed and cleaned.*
2 cups of water
1 stalk of green onions, chopped
5-6 pieces of anchovies
1 tsp of red pepper chili flakes
Hint of soy sauce
Salt to taste
Procedure:
1. Bring 2 cups of water with anchovies to a boil. Simmer, then lower heat to sit for 10 minutes.
2. Meanwhile, clean bean sprouts*. Set aside.
3. Remove anchovies from broth and place bean sprouts into pan. Turn heat all the way up.
4. Boil with lid closed, for 3-5 minutes.
5. Lower heat. Add red pepper flakes, soy sauce and salt. Stir. Sprinkle green onions at the end.
*How to clean bean sprouts:
Dip them in a big bowl of cold water. Remove discolored stems and heads with hands. If the bean sprout has brown on the yellow part, you shouldn’t use it. Discard little film-like circles that float around. Drain.
For other Korean stews, check out my previous posts on Kimchi jjigae and Dwen jang jjigae. Here’s hoping that you won’t get sick this winter season so that you won’t have to make this!!
