‘Instant’ Kimchi With Greens and Bean Sprouts
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon Korean anchovy sauce or other fish sauce
- 1teaspoon toasted sesame oil
- 1teaspoon sugar
- 2garlic cloves, minced
- 1teaspoon grated ginger
- 2teaspoons Korean red pepper flakes (gochugaru)
- 1teaspoon Korean red pepper paste (gochujang), thinned with 1 teaspoon water
- ½pound mung bean sprouts
- 6ounces tender mustard greens or spinach, cut in 1-inch ribbons
- Pinch of sea salt or kosher salt
Nutritional analysis per serving (2 servings)
94 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 6 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put anchovy sauce, sesame oil, sugar, garlic, ginger, gochugaru and gochujang in a salad bowl and stir together.
- Step 2
Add bean sprouts and greens and sprinkle lightly with sea salt. Toss well with fingers, massaging seasoning into vegetables to coat well.
- Step 3
Leave mixture to temper for 5 minutes and transfer to a serving bowl.
Private Notes
Comments
My favorite new salad. No one can say no to kale when you dress it this way.... although I prefer to double or triple the amount of dressing that I make....
Excellent and tasty dish, easy to prepare! I used steamed kale and, to serve, added some home made ramen broth and toasted sesame seeds. Also, I increased, to my liking, the quantities of gochugaru and gochujang. Tops!
The beauty of this recipe is that you can dig out your veggie drawers for things that are wilting, or about to, and throw it in the bowl. I love kimchee, but I like to control the salt content. I doubled the gochugaru and gochujang and used fish sauce, which really makes a difference. I made this with napa cabbage, radish tops, and a box of baby kale that was on its way out. I didn't have any sprouts. The veggies reduce quite a bit. Served it with noodles. Chopsticks, of course.
I happened to have a bounty of fresh mustard greens so made this today and wow! It was delicious…with grilled fish or meat will be a wonderful addition
Made this with bean sprouts and mustard greens. The amount of dressing in the bowl looked small for all the veggies, so I doubled it. Don't! I ended up taking half the mixture and rinsing it and draining it and adding it back.
Delicious. Made this using a Vegan Fish Sauce (24 Vegan brand fish sauce, the best out there IMO) since my dining companion is Vegan. Used bean sprouts and a greens blend of baby chard, baby spinach, and baby kale. Massaging the seasoning into the greens is especially important. I let mixture sit for 15 min to maximize flavor. Next time I will add some minced serrano or Thai chilis peppers to up the heat factor.
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