‘Instant’ Kimchi With Greens and Bean Sprouts

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.

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
• ½ pound mung bean sprouts
• 6 ounces tender mustard greens or spinach, cut in 1-inch ribbons
• Pinch of sea salt or kosher salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    102 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 6 grams protein; 0 milligrams cholesterol; 287 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 4 cups

Preparation

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

10 minutes