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Korean Bean Sprout Salad Recipe

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Korean Bean Sprout Salad Recipe

Directions

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Ingredients :

  • 12 ¾ ounces fresh mung bean sprouts
  • 6 cups water
  • 1 teaspoon salt
  • 1 cup finely shredded sui choy (Napa cabbage)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil, or more to taste
  • 2 teaspoons white sugar
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon fish sauce (Optional)
  • ½ teaspoon minced garlic
  • 2 tablespoons grated carrot
  • 1 green onion, finely chopped, or more to taste
  • Methods :

  • Step 1

    Rinse bean sprouts in cold water and discard any bad sprouts.

  • Step 2

    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.

  • Step 3

    Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.

  • Step 4

    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.

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