RecipeMuncher

[ts]
I don’t know why we do this to ourselves, but so far, every time we’ve had to submit something for a blog event, we almost tear our hair out trying to come up with something “different”… or so we think.

It was no different for Wandering Chopsticks’ Weekend Wokking event. The theme: tomato. (All info at the bottom of the post.)

We were torn: should we do something very simple? I mean, that is the best way to showcase the natural beauty and flavors of the tomato. I was tempted just to blog about a really ripe tomato sprinkled with coarse salt!

But then, if we do something simple, how are we to gain our blog-street-cred?

[js]
I thought we could do something like a tomato and blue cheese souffle. I love tomatoes and blue cheese together. TS might have done a souffle before, but never…

[ts]
I’ve always disliked mung bean sprouts. More often than not, I would encounter them cooked. I have never liked their watery, soggy selves.

Then, lo so many years ago, I ate some sprouts at a Korean restaurant. I loved them!

The “heads” of these Korean sprouts were much larger than regular ol’ bean sprouts, so I tasted more of the bean than those watery, leggy, pale stems of theirs. I have now discovered that those are soybean sprouts. That dish I tasted in the restaurant was, of course, kongnamul.

We have never attempted to cook soybean sprouts at home until I saw the recipe in Mark Bittman’s Best Recipes in the World.

Dead easy.

To make kongnam…