When I made ‘Soybean Sprouts Namul’ using the ordinary Bean Sprouts, I found it was lacking something. I added Soy Sauce and Toban Djan (Chilli Bean Sauce) to make its flavour stronger. Do not over cook Bean Sprouts. They should stay quite crunchy.
1 bag (250g) Bean Sprouts
1 Spring Onion *finely chopped
1 clove Garlic *grated
1 tablespoon Sesame Oil
1 tablespoon Toasted Sesame Seeds
2 tablespoons Soy Sauce
1 to 2 teaspoons Toban Djan (Chilli Bean Sauce)
- Wash Bean Sprouts and cook in plenty of boiling water for 1 to 2 minutes. Drain and cool in cold water, then drain well.
- Combine all other ingredients in a bowl, add drained Bean Sprouts, and mix well.
I made these as a side dish today! I didn’t read the recipe very carefully and accidentally added 2 tablespoons of doubanjiang resulting in very spicy, yet delicious beansprouts… Will definitely make these again since even with the triple spiciness they were a hit with me and my boyfriend.
I really love your recipes because you seem to somehow always use ingredients that I already have or that are easily available to me! I especially like everything that uses doubanjiang as I always have a jar of it but otherwise wouldn’t use it for much else than mapo tofu.
My husband doesn’t enjoy very spicy food. If for my daughter and myself, I would easily add 1 tablespoon Toban Djan. If you like spicy food, you can add as much as you like. I don’t have fresh Chilli for always, Toban Djan and Garlic Chilli Sauce are so handy to have in the fridge.