Bean Sprout Iriko (Dried Sardine) Namul
This exquisite namul achieves an exceptionally crunchy texture by sprinkling salt on raw bean sprouts to draw out excess moisture before briefly blanching them. The simple, savory umami of the dried sardine stock and the fragrant aroma of sesame oil combine to provide a restaurant-quality flavor that is easy to prepare at home.
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🍳 Cooking Flow
Add salt to the bag of bean sprouts, shake, and let sit for 10 minutes to dehydrate → Boil in hot water for 30 seconds, drain in a colander, and let cool → Add dried sardine stock and sesame oil, toss well, and plate
Cooking Steps
Brief Cooking Order
Add salt to the bag of bean sprouts, shake, and let sit for 10 minutes to dehydrate → Boil in hot water for 30 seconds, drain in a colander, and let cool → Add dried sardine stock and sesame oil, toss well, and plate
Introduction
This exquisite namul achieves an exceptionally crunchy texture by sprinkling salt on raw bean sprouts to draw out excess moisture before briefly blanching them. The simple, savory umami of the dried sardine stock and the fragrant aroma of sesame oil combine to provide a restaurant-quality flavor that is easy to prepare at home.
Step 1
Open the bag of bean sprouts and add the salt (1 tsp).
Step 2
Seal the bag and shake well to distribute the salt, then let it sit for about 10 minutes.
Step 3
Bring water to a boil in a pot, add the rested bean sprouts, and boil for 30 seconds.
Step 4
Drain the bean sprouts in a colander, shake off excess water, and let cool.
Step 5
Place the bean sprouts in a bowl, add the "Hondashi Iriko Dashi" (2/3 tsp) and sesame oil (2 tsp), and toss well by hand.
Ingredients List
Important Notes
By sprinkling salt and letting it sit before boiling, osmotic pressure removes excess water, preventing the sprouts from becoming soggy and ensuring a crunchy texture and better flavor absorption. 💡
To maintain the crunchy texture of the bean sprouts, please ensure you strictly follow the 30-second boiling time. ⚠️
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