Seasoned Mung Bean Sprout Salad
Seasoned mung bean sprout salad recipe—perfect for enjoying a crisp and light dish when you have little appetite!
Ingredients
Main ingredients
- Mung Bean Sprouts 200 g
- Green Onion (White Part) 10 g
- Red Chili Pepper 5 g
Seasonings/Sauce
- Soup Soy Sauce 0.25 큰술
- Minced Garlic 0.25 티스푼
- Sesame Oil 1 큰술
- Toasted Sesame Seeds 1 티스푼
- Salt 0.25 티스푼
Nutrition summary
Carbohydrates
4 g
25%
Protein
4 g
25%
Fat
3.7 g
50%
Cooking steps
-
1
Rinse the mung bean sprouts under cold water, removing skins and any impurities. Drain in a colander.
-
2
Add 500ml of water and 0.5 teaspoon of salt to a pot and bring to a boil over high heat.
-
3
Once the water boils, add the mung bean sprouts and blanch for 1 minute 30 seconds to 2 minutes to remove any raw smell.
-
4
Immediately rinse the blanched sprouts under cold water to cool them down, then gently squeeze out excess water by hand, leaving them slightly moist.
-
5
In a bowl, combine the mung bean sprouts, chopped green onion (white part), and red chili pepper. Season first with 0.5 tablespoon soup soy sauce and 0.5 teaspoon minced garlic.
-
6
Finally, add 1 tablespoon sesame oil and 1 teaspoon toasted sesame seeds. Toss gently to coat with the nutty aroma and serve.
