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SoybeanSproutSalad.md

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Soybean Sprout Salad

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}