Ingredients with Measurements:
- 1 bunch of sukchae (mung bean sprouts)
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 green onion, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sukchae thoroughly and drain well.
2. In a small bowl, mix together the soy sauce, gochujang, sesame oil, sugar, garlic, salt, and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the sukchae to the skillet and stir-fry for 2-3 minutes until slightly wilted.
5. Add the sauce to the skillet and stir-fry for another 2-3 minutes until the sukchae is fully coated and cooked through.
6. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-6 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 90
- Fat: 7g
- Carbohydrates: 6g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- Canola oil can be used instead of vegetable oil.
- Red pepper flakes can be used instead of gochujang.
- Honey can be used instead of sugar.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use tofu or chicken instead of sukchae for a protein-packed meal.
Tips and tricks:
- Make sure to rinse the sukchae thoroughly to remove any dirt or debris.
- Stir-fry the sukchae quickly over high heat to prevent it from becoming soggy.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fried sukchae in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the spicy stir-fried sukchae in a bowl or on a plate.
- Garnish with sliced green onions or sesame seeds for added color and flavor.
Garnishes:
- Sliced green onions or sesame seeds
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Kimchi or pickled vegetables
Troubleshooting advice:
- If the sukchae is too watery, drain it well before stir-frying.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the sukchae thoroughly to prevent any foodborne illnesses.
Food history:
- Sukchae is a popular ingredient in Korean cuisine and is often used in stir-fries and soups.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Korean