The Stir-fried bean sprouts with chile bean paste Suk ju is a Quick to make and very tasty, suk ju is one of many Korean vegetarian dishes. dishes are collectively referred to as namul, and, when a selection is served together, the result is a fully balanced Korean feast. Kochujang, or chile bean paste, gains its fire factor from chiles, adding to the spiciness of this dish. Look for it in Asian markets.
Serves 4–6 as a side dish
Ingredients:
1 tablespoon vegetable oil
for cooking
2 garlic cloves, finely chopped
11⁄2–13⁄4lbs (750g) bean sprouts, trimmed and rinsed
1 tablespoon sesame oil
1 tablespoon light soy sauce
2 teaspoons kochujang (Korean chile bean paste)
juice of 1 lime
handful of fresh cilantro leaves
salt and freshly ground
black pepper
Method:
1. Heat the wok or pan over a medium-high heat—it must be hot before you start to cook.
2. Heat the oil, add the garlic, and stir-fry for 30 seconds until fragrant. Add the bean sprouts, sesame oil, light soy sauce, and kochujang. Cook quickly for 1–2 minutes until the bean sprouts start to wilt.
3. Once the bean sprouts have wilted slightly, season well with salt and black pepper. Add the lime juice and cilantro leaves. Toss together and taste. The dish will be hot, sweet, salty, and sour; the bean sprouts should still have a lot of bite and not be soggy.
4. Serve immediately, as the sprouts will continue to cook from the residual heat.
5. They are also delicious cold, but allow the sprouts to cool as quickly as possible by removing them from the wok as soon as they are cooked.
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| Stir-fried-bean-sprouts-with-chile-bean-paste | Suk-ju |
