Recipe information
Ingredients for - Korean Bean Sprout Salad
1. Fresh mung bean sprouts - 12 ¾ ounces
4. Finely shredded sui choy (Napa cabbage) - 1 cup
6. Sesame oil, or more to taste - 1 tablespoon
12. Green onion, finely chopped, or more to taste - 1
How to cook deliciously - Korean Bean Sprout Salad
1. Stage
Rinse bean sprouts in cold water and discard any bad sprouts.
2. Stage
Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
3. Stage
Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
4. Stage
Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.
