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Korean Mung Bean Sprouts Salad Recipe

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This recipe for Korean Mung Bean Sprouts Salad is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Main
350 g fresh mung bean sprouts (0.8 lb)
1 tsp fine sea salt – to add to the water
6 C of water to boil

Seasoning sauce
1 tsp finely chopped spring onion/scallion
½ tsp minced garlic
½ tsp fine sea salt , you can adjust the amount of salt per your requirement
1 tsp toasted sesame seeds
1 Tbsp sesame oil
Directions:
Directions:
1) Rinse the mung bean sprouts in cold water and discard the bad beans if any.
2) Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
3) Drain the water and run cold water on the sprouts for 1-2 minutes.
4) Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Used in Bibimbap

 

 

 

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