Bean Sprout Kimchi

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With Step by Step Directions!

400 g, 14oz bean sprouts cleaned

400 g Korean radish, about ⅓ to ½ length, peeled

2 t salt + 2t sugar

½ bunch Asian chives or 1 bunch green onions, cut into 2" long

½ medium carrots, peeled, optional

3 T Korean chili flakes (gochugaru), gochut-garu

2 garlic cloves finely minced

1 t ginger finely minced

1 ½ T Korean anchovy sauce*

1 T Korean fish sauce*

2 t plum extract or 1t sugar

1 T roasted sesame seeds

1 t sesame oil

note: You can use just one kind of Korean fish sauce and increase the amount to 2 ½T

Directions at beyondkimchee.com

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