Thanks to Amazon for letting me steal this photo! I always like a nice photo with a blog post :)
Anyway, I've recently been writing about "seeds" and how we are using them around the winter urban homestead here in Baltimore. (If you want to see the first post where I recommend some favorite seed catalogs, feel free to visit this link here: http://www.baltimorediy.org/2012/01/seeds-pt-1.html)
Cecilia Hae-Jin Lee's book "Quick and Easy Korean Cooking" is one of my favorites, and it's a really easy way to introduce yourself to cooking Korean-style. Plus a lot of the meals are so well-balanced and often very healthy.
One of my current "seed" cooking projects is sprouting, and I can't wait to make this simple soup with mung bean sprouts. Here's the recipe, adapted from Cecilia's book. If you want more information on her book, you can visit Amazon, or you could also click through the link on the BaltimoreDIY blog on today's post!
Bean Sprout Soup
1/2 cup dried anchovies
3 quarts water
8 ounces sprouts*
1 clove garlic, minced
1 tsp Korean chile powder**
1 tsp sesame oil
1 tsp salt, plus more to taste
2 green onions chopped
*The recipe lists soybean sprouts, but I plan to substitute with mung bean
** I also don't have time to get Korean chile powder, so I plan on tossing in a dried chile or two from the peppers we grew at Boone Street garden this year. It's not traditional, but I use what I got!
Put the anchovies and water in a large pot. Bring to a boil, then reduce the heat and simmer for 5-7 minutes. Strain and discard the anchovies. You now have anchovy stock. This step can be done ahead of time.
Rinse and drain the sprouts. Traditionally, the root ends are trimmed from the sprouts. You can leave off this step if you prefer, although the texture will be improved.
Bring the anchovy stock to a boil, if it's not hot already. Add the sprouts, garlic, chile powder, and sesame oil and bring to a boil.
Reduce the heat and simmer for about 10 minutes.
Add the salt and green onions and let cook for about a minute more. Add salt if needed.
Serve in individual bowls with any rice dish. (I might use noodles instead of rice!) You could also drop in a beaten egg, chopped tofu or meat, and anything else you please to make this soup a little bit heartier.