Cooking with Michelle 101- Bean Sprouts

One of the quickest and easiest panchans I make are Korean style bean sprouts. The flavor is so good and complements any dish that’s served with it.

 

Here’s what you’ll need-

 

 

8 oz bean sprouts

1/3 cup water

2 tbsp sesame oil
1 tbsp sesame seeds

1 tsp red chili powder

2 tsp oyster or fish sauce

½ tsp of sea salt

1 sprinkle onion and garlic powder

1 piece asian pear (but not necessary)

 

 

 

 

Mix all the ingredients together in a bowl except for the bean sprouts and water, and put aside.

 

Steam the bean sprouts in a pot with 1/3 cup water. Cover and cook on medium heat for 10 minutes. After 4 minutes reduce heat to low and continue to cook until the remaining 6 minutes is up.

 

Drain the sprouts without rinsing them.

Let them cool down for a couple of minutes then add with the rest of the seasonings that were set aside in the bowl. Mix well and then serve with your meal!

See how easy that was!! And based off your preference, you can serve it warm or cold.

For the asian pear, I used a grater so it was thin and blended in well with the sprouts.

The meat I used with this dish is the kalbi from Trader Joe's. I did a post about this last year and got some great emails/feedbacks about it from my readers.

Whenever I cook the meat I fry it on the stove top, but today I decided to throw it in the oven. All I needed to do was sprinkle on a little sugar (because I like it a little sweet ^_^) and put it in at 400 degrees for 15 minutes. It helped prepare my dinner faster as I was using the stove for the bean sprouts.



This meal took me literally 20 minutes to do. While the meat was in the oven, the sprouts were cooking, the rice was being microwaved, and the kimchi was just taken out of the fridge. YUM! Looks like something right out of a food lover's dream, right?? Hehe.