Ingredients with Measurements:
- 1 pound soybean sprouts
- 2 tablespoons kosher salt
- 1/4 cup gochugaru (Korean red pepper flakes)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Colander
- Clean glass jar with lid
Step-by-step instructions:
1. Rinse soybean sprouts under cold running water and drain in a colander.
2. In a large mixing bowl, sprinkle kosher salt over soybean sprouts and mix well. Let sit for 30 minutes.
3. Rinse soybean sprouts again under cold running water and drain well.
4. In the same mixing bowl, add gochugaru, fish sauce, sugar, minced garlic, minced ginger, green onions, and cilantro. Mix well.
5. Add soybean sprouts to the mixing bowl and mix well, making sure all sprouts are coated with the seasoning mixture.
6. Transfer the soybean sprout kimchi to a clean glass jar and press down firmly to remove any air pockets.
7. Close the lid tightly and let the kimchi ferment at room temperature for 1-2 days.
8. Once the kimchi is fermented to your liking, store it in the refrigerator.
Time:
Preparation time: 40 minutes
Cooking time: None
Temperature:
Room temperature for fermentation, refrigerate after fermentation.
Serving size:
4-6 servings
Nutritional information:
Calories: 40
Fat: 1g
Carbohydrates: 7g
Protein: 3g
Sodium: 990mg
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- Soybean sprouts can be substituted with mung bean sprouts or radish sprouts.
- Gochugaru can be substituted with red pepper flakes.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced carrots or daikon radish for extra crunch.
- Add sliced pear or apple for sweetness.
- Add oysters or shrimp for a seafood twist.
Tips and tricks:
- Use a clean glass jar with a tight-fitting lid to prevent contamination during fermentation.
- Press down the kimchi firmly in the jar to remove any air pockets and ensure even fermentation.
- Taste the kimchi daily during fermentation to determine when it's ready to be refrigerated.
- Use gloves when mixing the kimchi to avoid staining your hands with the red pepper flakes.
Storage instructions:
Store the soybean sprout kimchi in the refrigerator for up to 1 month.
Reheating instructions:
Soybean sprout kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the soybean sprout kimchi in a small dish or bowl as a side dish.
Garnishes:
Garnish with sliced green onions or cilantro.
Pairings:
Soybean sprout kimchi pairs well with grilled meats, rice dishes, and soups.
Suggested side dishes:
Serve soybean sprout kimchi with other Korean side dishes such as pickled vegetables, steamed eggs, or Korean pancakes.
Troubleshooting advice:
- If the kimchi is too salty, rinse the soybean sprouts again before mixing with the seasoning.
- If the kimchi is not fermenting, make sure the jar is tightly sealed and the room temperature is warm enough for fermentation.
Food safety advice:
- Use clean utensils and equipment when making kimchi to prevent contamination.
- Make sure the kimchi is fully submerged in the seasoning mixture to prevent spoilage.
Food history:
Kimchi is a traditional Korean side dish made with fermented vegetables and seasonings. Soybean sprout kimchi is a variation of kimchi that uses soybean sprouts as the main ingredient.
Flavor profiles:
Soybean sprout kimchi is spicy, savory, and slightly sweet.
Serving suggestions:
Serve soybean sprout kimchi as a side dish with Korean meals or as a snack on its own.
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Region: Korean