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Korean Bean Sprout Salad (Sukjunamul Muchim)

Custo $5, economizar $10

Fonte: Recommended by CookGo

  • 30 Min
  • 4 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 300g bean sprouts
    • 🥕 A small amount of carrot, julienned
    • 🧅 5 stalks of green onion, chopped

  • Seasonings

    • 1 tbsp cooking wine
    • 1/2 tbsp soy sauce
    • 1/2 tbsp fish sauce
    • 1 tbsp sesame oil
    • 🌰 1/2 tbsp sesame seeds
    • 🧂 1/3 tsp fine salt

PASSOS

1

Wash the bean sprouts 2–3 times and drain the water.

2

Julienne the carrot and chop the green onions into small pieces.

3

Blanch the carrot in boiling water for 30 seconds.

4

Add cooking wine to boiling water and blanch the bean sprouts for 1 minute on each side.

5

Rinse the bean sprouts twice in cold water to cool them down and drain thoroughly.

6

In a mixing bowl, combine the bean sprouts and carrot with soy sauce, fish sauce, and sesame oil. Mix gently.

7

Add green onions and sesame seeds, adjusting the seasoning with salt if needed.

8

Serve the bean sprout salad on a plate.

NUTRIENTES

Por 1 Porção

🔥

50

Calorias

  • 3g
    Proteína
  • 7g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

Use fresh bean sprouts for the best texture.Do not overcook the sprouts to maintain their crunchiness.This dish pairs well with rice or as a side for Korean BBQ.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.