'INSTANT' KIMCHI WITH GREENS AND BEAN SPROUTS

'Instant' Kimchi With Greens and Bean Sprouts image

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.

Provided by David Tanis

Time 10m

Yield About 4 cups

Number Of Ingredients 10

Ingredients

1 teaspoon Korean anchovy sauce or other fish sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 garlic cloves, minced
1 teaspoon grated ginger
2 teaspoons Korean red pepper flakes (gochugaru)
1 teaspoon Korean red pepper paste (gochujang), thinned with 1 teaspoon water
1/2 pound mung bean sprouts
6 ounces tender mustard greens or spinach, cut in 1-inch ribbons
Pinch of sea salt or kosher salt

Steps:

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

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 320 milligrams, Sugar 8 grams