Monday, July 16, 2012

Korean Soybean Sprout Side Dish Salad (kongnamul muchim)

soybean sprout boiling

drain & rinse after boiled for 5 minutes

finished product: Korean Soybean Sprout Side Dish Salad

1 package of Soybean Sprouts (12 ounces)
water to cook

1-1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 Tablespoon Korean Chili Flakes
1 Tablespoon toasted sesame seed
1 bunch of green onion sliced

Bring a large pot of water to a boil, mean while waiting for the water to boil wash and drain your soybean sprouts. When your water is at a boil, add in your soybean sprouts and wait for it to come to a boil again. Boil the soybean sprouts for about 5 minutes (this should be enough time to cook the soybean sprouts without over cooking).

After the 5 minutes, drain out water in a colander, and rinse the soybean sprouts with cold water to stop the cooking process. Add the soybean sprouts in a large bowl and add in all the marinade ingredients and toss until every thing is coated and mixed in.

Taste the marinate to see if you need a little more salt, soy, sugar, sesame oil, or chili flakes...I know I had to adjust to my own taste buds.

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