I have been happily making my own kimchifor a while now and although I have always known that there are many types of kimchi, of which cabbage kimchi is just one, I have yet to try any others. When I came across this recipe for a bean sprout kimchion Beyond KimchiI jumped at the chance to make it. As its name suggests, the main component of this kimchi is bean sprouts and I really liked the sound of crunchy and juicy bean sprout version of kimchi. After the bean sprouts we see a lot of common elements from the cabbage kimchi including the radish, carrot, garlic, green onions, fish sauce and of course the gochugaru or Korean chili pepper flakes. Once again I replaced the sugar in the recipe with a grated pear to add the sweetness. One thing that I liked about this recipe was the use of the toasted sesame oil which added an amazing aroma. I am thoroughly enchanted by this new form of kimchi and I can't wait to use it in something! That is if it does not disappear to snacking before I get a chance to. :)
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