Name: Korean Bean Sprout Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Fresh mung bean sprouts - 12 ¾ ounces; Water - 6 cups; Salt - 1 teaspoon; Finely shredded sui choy (Napa cabbage) - 1 cup; Rice wine vinegar - 2 tablespoons; Sesame oil, or more to taste - 1 tablespoon; White sugar - 2 teaspoons; Toasted sesame seeds - 1 teaspoon; Fish sauce (Optional) - 1 teaspoon; Minced garlic - ½ teaspoon; Grated carrot - 2 tablespoons; Green onion, finely chopped, or more to taste - 1

Ingredients for - Korean Bean Sprout Salad

1. Fresh mung bean sprouts 12 ¾ ounces

2. Water 6 cups

3. Salt 1 teaspoon

4. Finely shredded sui choy (Napa cabbage) 1 cup

5. Rice wine vinegar 2 tablespoons

6. Sesame oil, or more to taste 1 tablespoon

7. White sugar 2 teaspoons

8. Toasted sesame seeds 1 teaspoon

9. Fish sauce (Optional) 1 teaspoon

10. Minced garlic ½ teaspoon

11. Grated carrot 2 tablespoons

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.