Bean Sprout Pickle Recipes

PICKLED BEAN SPROUTS (DUA GIA)

Steps:

• Place the pickling solution ingredients into a medium saucepan and heat on medium, uncovered. Stir until the sugar and salt have dissolved and the liquid has come to a gentle boil. Take off the heat and let it cool for 30 minutes.
• Prepare the vegetables. Put the vegetables in a large bowl and use your hands to toss through.
• Put the vegetables in the pickling jar. Pour the pickling solution over the top and seal.
• Leave in the fridge for at least one day.

ZESTY PICKLED BRUSSELS SPROUTS

Steps:

• Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
• Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
• Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
• Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
• Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

CRUNCHY PICKLED BEAN SPROUT SALAD

Steps:

• To make the brine, in a small saucepan, combine the sugar, salt, vinegar, and water and heat over medium heat, stirring occasionally until the sugar and salt have dissolved. Remove from the heat and set aside to cool completely.
• Up to 2 hours in advance of serving, combine the bean sprouts, carrot, and scallions in a bowl. Pour the cooled brine over the vegetables and then use your fingers to toss the vegetables in the brine. Set aside to marinate for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, there won't be enough brine to cover the vegetables, but they will eventually shrink in volume. When the vegetables are ready for eating, the brine will almost cover them and they will have a pleasantly tangy flavor and lots of crunch. Taste to make sure they have sat long enough.
• Once you are satisfied with the flavor, drain the vegetables and pile them high on a plate. Serve them within 2 hours to enjoy them at their peak.

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

Steps:

• Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
• Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

BEAN SPROUT PICKLE

Steps:

• Toss carrot, chile, bean sprouts, lime juice, fish sauce, and sugar in a medium bowl and season with salt and pepper. Let sit 5 minutes. Top with basil just before serving.

DUA GIA (PICKLED BEAN SPROUT SALAD)

Steps:

• To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
• At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
• Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.