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| Fried with black fungus and wee bit of sambal belanchan. |
I love the crunchiness and the "green" taste of the soy beansprouts more than the mung bean sprouts that are more commonly seen. I can fry a bag of it and have for dinner, all by myself.
This time, I took on the challenge of making beansprout kimchee since I love it so much. I followed the recipe from the lovely
Beyond Kimchee blog. The recipe is very easy to follow once you managed to get all the ingredients. Not a problem since there are many Korean grocery shops all over town.
I made about 1.5 kg of the kimchee and gave away some to my parents and friends. It didn't last more than 1.5 weeks because it was so delicious, I had to have it at every meal at home. It's been more than a month since I last made it, so I'm drooling at the thought of it. Any volunteers to help with picking out beansprouts??
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| My first attempt at making beansprout kimchee. |
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| Ingredients for the kimchee |
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| Garlic chives kimchee |
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