Two Dishes from One Bean Sprout — Don't Throw Away the Broth

Steps

1. 1

   Boil 2 liters of water in a pot.

2. 2

   Once boiling, add bean sprouts and cook for 3 minutes. Flip them and cook 1 more minute.

3. 3

   Remove bean sprouts and rinse in cold water 2–3 times, then drain well.

4. 4

   Set aside about 150g for the soup.

5. 5

   Mix the remaining bean sprouts with julienned carrot, 2 tablespoons minced green onion, a pinch each of flower salt, seasoned salt, and beef dasida, 1/4 tablespoon minced garlic, 1 tablespoon sesame oil, and 1/2 tablespoon toasted sesame seeds. Toss to make the seasoned bean sprout side dish.

6. 6

   Add the reserved 150g bean sprouts back to the boiling water, strain 1/2 tablespoon minced garlic through a sieve into the pot, and steep for 2 minutes.

7. 7

   Add 1/2 tablespoon flower salt and 1/2 tablespoon seasoned salt, bring to a boil once, and the bean sprout soup is done.