from Korean Vegetarian Cooking by Shin Kim
korean, salad, side-dish
6 Servings
- 1 12oz. package of soybean sprouts
- 1 green onion, thinly sliced
- 1 t garlic, minced
- 2 t toasted sesame seeds
- 1 t Korean red pepper flakes (gochugaru)
- 2 t toasted sesmame oil
Fill a medium pot with water and bring to boil over high heat. Stir in about 1 T of salt, whisk until salt dissolves completely. Add sprouts to blanch, uncovered, for 3 minutes. Drain and rinse quickly in cold water. Gently squeeze sprouts to remove excess water. Mix sprouts with scallion, garlic sesame seeds, 1/2 t of salt, and red pepper flakes in a medium bowl. Right before serving, mix in the sesame oil. Leftovers can be kept in the fridge for up to 3 days.
\label{soybean-sprout-salad}