I have been happily making my own kimchi for a while now and although I have always known that there are many types of kimchi, of which cabbage kimchi is just one, I have yet to try any others. When I came across this recipe for a bean sprout kimchi on Beyond Kimchi I jumped at the chance to make it. As its name suggests, the main component of this kimchi is bean sprouts and I really liked the sound of crunchy and juicy bean sprout version of kimchi. After the bean sprouts we see a lot of common elements from the cabbage kimchi including the radish, carrot, garlic, green onions, fish sauce and of course the gochugaru or Korean chili pepper flakes. Once again I replaced the sugar in the recipe with a grated pear to add the sweetness. One thing that I liked about this recipe was the use of the toasted sesame oil which added an amazing aroma. I am thoroughly enchanted by this new form of kimchi and I can’t wait to use it in something! That is if it does not disappear to snacking before I get a chance to. 🙂
Bean Sprout Kimchi
- 1 pound daikon radish (peeled and shredded)
- * coarse grained salt
- 1 pound bean sprouts (rinsed)
- 1 carrot (shredded)
- 4 green onions (cleaned, trimmed and cut into 2 inch length)
- 1/2 Asian pear (grated)
- 1/4 cup gochugaru
- 1 tablespoon garlic (grated)
- 1 tablespoon ginger (grated)
- 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon sesame seeds (toasted)
- 1 teaspoon sesame oil
- Salt the radish, let sit for 30 minutes, rinse and squeeze dry.
- Parboil the bean sprouts in 1/4 cup water, covered, for 4 minutes, drain and let cool.
- Mix everything with your hands until well combined.
- Enjoy fresh or let it sit at room temperature for a half a day to let fermentation start.
- Store in fridge and enjoy chilled.