I’ve been trying not to let fruits and vegetables compost in the bottom of the fridge anymore. It’s often difficult to buy variety that two humans with reasonable appetite can consume before they go bad. The item that I have the most difficulty with are bean sprouts. We generally go through about half a bag before they liquefy. This time I was determined to eat them all in a manner that wasn’t stir fry or bibimbap (how we normally consume them). With a simple google search of
bean sprouts recipe I discovered Kongnamool Moochim – Seasoned Bean Sprouts – (ok i give up the korean isn’t encoding properly) a very simple dish that I served with rice– not quite the 100% traditional serving style but one that worked quite well for our dinner. (one example recipe can be found here). I made mine spicier than E’s, and it was good. However, the experience made me pause, why had I not checked google before? Or even more disturbing, this simple recipe appears in my vegetarian korean cookbook. Why had I not thought to look there? Why did I rely on google when I have many different cookbooks? (please don’t answer that, but I have the feeling I’m not the only one to behave in this manner)
Food thought for the week: what surprisingly simple way have you found to use up ingredients?