I hope I’ve inspired you to make this spicy bean sprout salad! If you do try it out, don’t forget to tag me in your photos on instagram ellielikes. Green Bean Goma-ae (green beans with sesame sauce).Cucumber Tsukudani (Japanese simmered cucumbers).Kinpira Gobo (braised carrots & burdock root). Just keep in mind that they are salty and spicy on their own, so they should be paired with a plain or mild flavored dish. They are also delicious in bibimbap! I think they would also be good in a noodle salad. Eat immediately or store in a covered jar in the refrigerator for up to 1 week. Rinse the seeds once more and spread them out in a single layer on a sheet pan to dry. Place rinsed seeds in a jar or glass bowl, cover with cheesecloth and let set overnight. I love serving these spicy bean sprouts with a bowl of plain rice, a main protein, and some other veggie sides. To sprout pumpkin seeds, soak them in salty water for 2 hours. This will make the bean sprouts crunchy instead of soggy.
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