‘Instant’ Kimchi With Greens and Bean Sprouts

5.0(110)

Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned. It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.

by David Tanis

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KoreanQuick, Condiments, Side Dish

Servings

About 4 cups

Total time

10 min

Calories / serving

94 kcal

Ingredients (10)

serves

1 teaspoon Korean anchovy sauce or other fish sauce
1 teaspoon toasted sesame oiltoasted-sesame-oil
1 teaspoon sugarsugar
2 garlic cloves, mincedgarlic
1 teaspoon grated gingerginger
2 teaspoons Korean red pepper flakes (gochugaru)
1 teaspoon Korean red pepper paste (gochujang), thinned with 1 teaspoon water
1/2 pound mung bean sproutsmung-bean-sprout
6 ounces tender mustard greens or spinach, cut in 1-inch ribbonsspinach
Pinch of sea salt or kosher saltsalt

Instructions (3 steps)

01Put anchovy sauce, sesame oil, sugar, garlic, ginger, gochugaru and gochujang in a salad bowl and stir together.
02Add bean sprouts and greens and sprinkle lightly with sea salt. Toss well with fingers, massaging seasoning into vegetables to coat well.
03Leave mixture to temper for 5 minutes and transfer to a serving bowl.

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Rich recipe — supports nutrition-aware planning.